Best 6 Thai Red Curry Chicken Bake Recipes
Embark on a culinary journey to the vibrant streets of Thailand with our Thai Red Curry Chicken Bake. This delectable dish tantalizes taste buds with an exquisite blend of aromatic spices, creamy coconut milk, and tender chicken. Perfectly baked until golden brown, each bite promises a harmonious fusion of flavors and textures that will transport you to the heart of Thailand.
In this comprehensive guide, we present not one, but three irresistible variations of this classic Thai dish. Whether you prefer the traditional stovetop method, the convenience of a slow cooker, or the ease of an oven-baked delight, we have a recipe tailored to your cooking preferences. Each variation captures the essence of Thai red curry while incorporating unique nuances that make every meal an extraordinary experience.
Our first recipe takes you on a stovetop adventure, where the aromatic symphony of red curry paste, coconut milk, and fragrant herbs fills your kitchen with enticing aromas. With just a few simple steps, you can create a rich and flavorful curry that pairs perfectly with fluffy rice or crusty bread.
For those who love the convenience of slow cooking, our second recipe invites you to let your kitchen become a haven of slow-simmered goodness. Simply combine all the ingredients in your slow cooker and let the magic unfold over several hours. The result is a fall-off-the-bone chicken immersed in a velvety red curry sauce that will warm your soul and fill your home with an irresistible aroma.
Last but not least, our third recipe introduces the wonders of oven-baked Thai red curry chicken. This easy-to-follow recipe allows you to achieve perfectly tender chicken and a beautifully browned curry sauce, all in the convenience of your oven. With minimal effort, you can create a restaurant-worthy dish that will impress your family and friends.
So, get ready to embark on a culinary adventure with our Thai Red Curry Chicken Bake. Choose your preferred cooking method, gather your ingredients, and prepare to indulge in a taste of Thailand that will leave you craving more.
SPICY THAI RED CURRY CHICKEN CASSEROLE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
- Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.
OVEN-BAKED THAI CHICKEN RICE
A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
- Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.
Nutrition Facts : Calories 510 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.02 milligram of sodium
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
THAI RED CHICKEN CURRY
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Provided by THEKNACKEREDCHEF
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
- Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g
THAI RED CHICKEN CURRY
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.
Nutrition Facts :
THAI RED CURRY CHICKEN BAKE
This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.
Provided by KYALALA
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
- Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 12.5 g, Cholesterol 102.6 mg, Fat 36.4 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 21.9 g, Sodium 535.6 mg, Sugar 7.3 g
Tips:
- For a richer flavor, use coconut cream instead of coconut milk.
- To make the curry spicier, add more red curry paste or a teaspoon of cayenne pepper.
- If you don't have bamboo shoots, you can use water chestnuts or straw mushrooms instead.
- Serve the curry with steamed rice, jasmine rice, or noodles.
- For a vegetarian version of this dish, omit the chicken and add more vegetables, such as bell peppers, carrots, or broccoli.
Conclusion:
Thai Red Curry Chicken Bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The curry is flavorful and creamy, and the chicken is tender and juicy. The vegetables add a nice crunch and freshness to the dish. Serve this curry with steamed rice or noodles for a complete meal.
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