This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!
Be careful how you interpret the world; it is like that.
Erich Heller
We know how much you love Thai food, and I’m pretty sure this oven-baked chicken and rice recipe is one you’ll want to make on repeat! It’s made with chicken thighs seared in Thai red curry paste, nestled in fragrant coconut rice, and baked in the oven. It only requires a few ingredients and just 20 minutes of hands-on time before baking. Perfect for busy weeknights!
Bold flavor. Spicy red curry flavor with hints of ginger and lemongrass.
Quick and easy. Only 20 minutes of hands-on time using simple ingredients, before baking in the oven (40 mins).
Healthy! Wholesome, high-protein chicken baked with antioxidant-rich aromatics.
Baked Chicken and Rice Ingredients
Chicken thighs: To save time we use boneless chicken thighs cut in chunks. Feel free to use bone-in skin-on thighs—leave them whole and increase baking time.
Red Curry Paste: We love Maesri red curry paste for its authentic flavor, but Mae Ploy Red Curry Paste ( 2nd favorite) or Thai Kitchen (least favorite) works too. Or make your own!
Aromatics: Shallot, garlic cloves, ginger, and fresh or frozen lemongrass.
Jasmine rice: Don’t substitute with white rice. Jasmine rice is best. It is softer than other types of white rice or brown rice and requires less liquid to cook.
Step 1: Season chicken. Pat chicken dry and season both sides with salt and pepper, then brush generously with red curry paste onto both sides.
Step 2: Sear chicken. In a hot oven-proof pan, braiser, or large skillet (3-quart), add oil and sear chicken over medium heat for 5 minutes. Flip and sear 2-3 minutes.
Step 3: Sauté aromatics. Move chicken to edges and add oil to center, sautéing shallots for 2 minutes, then add garlic, ginger, and lemongrass and stir until fragrant.
Step 4: Add liquid and rice. Add fish sauce, chicken broth, full-fat coconut milk, sugar, salt, and rice and bring to a simmer.
Step 5: Bake! Cover tightly, place in the oven, and bake 40 minutes.
Step 6: Garnish. Serve in bowls with fresh lime juice, chilis, fresh basil or cilantro, and optional peanuts.
Serving suggestions
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or gently in a skillet. It makes a delicious midweek lunch!
Recipe Variations
Curry paste: Try this recipe with different Thai curry pastes, like yellow or green curry.
Make it vegan: Swap the chicken with tofu or veggies (cauliflower, broccoli, peas, onion, and red bell pepper) and use Vegan Fish Sauce.
Add fruit: Mango or pineapple adds a sweet tartness to this dish.
FAQs
Can I use a different type of rice?
Jasmine rice is best. It is softer than other types of white rice or brown rice and requires less liquid to cook. If you use a different type of rice, you’ll need to adjust the liquid amount.
Is Thai red curry spicy?
Depending on the brand it varies from mild to medium. You can always put a little on your finger to taste test it. We like Maesri brand of curry paste—it is a bit on the milder side.
Can I make jarred red curry taste fresher?
Yes! Sauté the curry in a skillet with oil, garlic, ginger, and lemongrass.
What does red curry chicken taste like?
Full of rich flavor, this Red Curry Chicken has subtle spice, a touch of sweetness, and savory flavor. The fish sauce adds umami, while the aromatics add fragrant flavor.
Can I make this Thai chicken curry in a casserole dish?
Yes, but you’ll need to prepare everything in a large skillet first, then transfer to a 14-ounce casserole dish.
Can I use chicken breast?
Yes, use boneless chicken breast, cut into pieces.
Please let us know what you think in the comments below!
This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!
Garnish with lime wedges, fresh basil (Thai basil is nice), chilis, and fresh cilantro
Pre-heat oven to 400F.
Season the chicken. Pat the chicken dry and generously salt and pepper both sides of chicken. Rub or brush red curry paste on both sides of the chicken.
Sear: In a hot oven-proof pan or large skillet (3-quart), add oil and sear chicken on both sides over medium heat until golden brown, about 5 minutes; turn over and sear the undersides for 2-3 minutes. Move the seared chicken to the edges of the pan. Add more oil to the center and saute shallots for 2 minutes. Add garlic, ginger, and lemongrass and saute for about 1 minute.
Add liquid & rice: Add fish sauce, chicken broth, coconut milk, sugar, salt, and rice, stir a little, and bring to a simmer.
Bake: Cover with a lid or tightly with foil, place the skillet in the hot oven and bake for 40 minutes.
Garnish: Drizzle lime juice on top and garnish with chilis, fresh basil and cilantro.
Notes
Feel free to use, bone-in, skin-on chicken thighs, keeping in mine cooking time may increase, cook until internal temp reaches 170F
We like Maesri Red curry paste. It is a mild to medium spice level with a balanced flavor profile. Mae Ploy (second pick) or Thai Kitchen works too.
Rice: We recommend sticking with Jasmine rice for this recipe. It is a softer rice and needs less liquid to cook. If you use a different type of rice you will need to adjust the liquid measurements.
Thai lime leaves ( aka Makrut lime leaves, or Kaffir lime leaves): dried lime leaves are so convenient to keep on hand and have great flavor. They are also often available at Asian markets fresh or frozen ( freeze some for later!)
Leftovers will keep up to 4 days sealed in an airtight container in the fridge and can be reheated.