# Coconut Curry Chicken Bake

This is an easy one-dish coconut curry chicken bake that takes only 5 to 10 minutes to prep.

- Total time: 55 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 can full-fat unsweetened coconut milk
- 1.75 cups low sodium chicken broth
- 3 tablespoons red curry paste
- 4 tablespoons reduced-sodium soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups long grain white rice, uncooked
- 1 cup frozen shelled edamame
- 4 green onions, sliced, divided
- 1 lime
- Chili crisp for serving

## Instructions

1. Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray.
2. Microwave peanut butter for 10 seconds to soften.
3. Pour coconut milk and chicken broth into the dish, add curry paste, soy sauce, peanut butter, sesame oil, garlic, and ginger and whisk until completely smooth.
4. Add rice and gently flatten into an even layer.
5. Lay chicken on top and press lightly into the sauce.
6. Scatter edamame and most of the green onions over everything.
7. Cover tightly with foil, pressing edges firmly against all four sides.
8. Bake 45-50 minutes until rice has absorbed the liquid and is cooked through.
9. Remove foil for the final 5 minutes.
10. Squeeze lime over the whole dish, top with reserved green onions and chili crisp, serve straight from the pan.

## Equipment

- 9x13 baking dish
- cooking spray
- foil

## Source

- Original video: https://www.instagram.com/reel/DXFmYNPgWfw/?igsh=dXFyY2ZwMmFmNTlo
- Recipe page: https://www.cliprecipe.com/recipe/18715e47-ff62-4e9b-8acf-7a39a5060999
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt