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Thai Coconut Curry Chicken Casserole with Jasmine Rice

4.8/5
25 reviews
Thai Coconut Curry Chicken Casserole with Jasmine Rice
Thai Coconut Curry Chicken Casserole with Jasmine Rice
60min Total Time
4 people Servings
Medium Difficulty
Moderate Cost
420 kcal Calories

Indulge in the warm, tropical flavours of Thailand with this easy and delicious Coconut Curry Chicken Bake paired perfectly with fluffy jasmine rice!

Ingredients

4
  • 500g chicken breast, diced
  • 1 can (400ml) coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 cups jasmine rice
  • Fresh coriander, for garnish
  • Lime wedges, for serving

Instructions

1

Preheat the oven to 180°C (350°F).

2

In a large skillet, heat a bit of oil over medium heat. Add the onion, garlic, and ginger; sauté until fragrant.

3

Stir in the diced chicken and cook until browned.

4

Add the red curry paste, fish sauce, and brown sugar; mix well, ensuring the chicken is fully coated.

5

Pour in the coconut milk and chicken broth, then add the red bell pepper and snap peas. Bring to a simmer.

6

Transfer the mixture to a baking dish and cover with foil.

7

Bake in the oven for 30-35 minutes or until the chicken is cooked through.

8

Meanwhile, cook jasmine rice according to package instructions.

9

Serve the coconut curry chicken over jasmine rice, garnished with fresh coriander and lime wedges.

Kitchen Tools

  • Large skillet
  • Baking dish
  • Measuring cups and spoons
  • Wooden spoon
  • Knife and cutting board

Chef's Tips

For a spicier curry, add more red curry paste.
Make sure to not overcook the chicken to keep it juicy.
Fresh herbs make a significant difference in flavour.

Troubleshooting

If the curry is too thin, let it simmer uncovered to reduce the liquid.
For a thicker sauce, add a tablespoon of cornstarch mixed with water.
Adjust seasoning by adding more fish sauce or sugar to taste.

Recipe Variations

Use shrimp instead of chicken for a seafood twist.
Add more vegetables like carrots and broccoli.
Substitute brown rice for a healthier grain.

Healthy Alternatives

Use light coconut milk for a lower-fat version.
Substitute chicken with tofu for a vegetarian option.
Incorporate more vegetables like spinach or zucchini.

Serving Suggestions

Serve with lime wedges for extra zest.
Pair with a fresh cucumber salad.
Enjoy with a side of garlic naan or roti.

Nutrition Facts

420
Calories
35g
Protein
58g
Carbs
15g
Fat
3g
Fiber
6g
Sugar
700mg
Sodium
70mg
Cholesterol

Dietary Info

High-protein

Garnish Ideas

Fresh coriander leaves
Sliced green onions
Toasted coconut flakes

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stove until heated through.
Do not freeze as coconut milk can change texture.

Leftover Ideas

Use the leftover curry in a wrap or sandwich.
Make a rice bowl with leftover curry and fresh veggies.
Turn leftover curry into a soup by adding more stock.

Common Mistakes to Avoid

Not simmering long enough, which can lead to undercooked chicken.
Using too much curry paste, making it overwhelmingly spicy.
Forget to cover the baking dish, leading to dry curry.

Frequently Asked Questions

Can I make this recipe in advance?

Yes, this curry can be prepared a day before and stored in the fridge. Reheat before serving.

What can I substitute for coconut milk?

You can use almond milk for a lighter option, although the flavour will differ slightly.

How spicy is this curry?

The spice level can be adjusted by adding more or less red curry paste based on your preference.

Can I use frozen chicken?

Yes, but make sure it’s fully thawed before starting to cook to ensure even cooking.

What sides pair well with this dish?

Fresh salads, naan bread, or steamed vegetables complement this curry nicely.

Reviews

Emma
Feb 28, 2026
This dish is a real crowd-pleaser! My family loved it.
Liam
Mar 1, 2026
Delicious, but a bit too spicy for me. I'll use less curry paste next time.
Sophia
Mar 7, 2026
Quick and easy to make; the flavours are amazing!
Mason
Feb 28, 2026
It was good, but I expected a richer coconut flavour.
Olivia
Feb 27, 2026
Comfort food at its finest. I can't wait to make it again!
Noah
Mar 20, 2026
Loved the combination of flavours! The rice soaked up the sauce perfectly.
Ava
Mar 23, 2026
So easy to prepare, and it tastes like a restaurant dish!
Lucas
Mar 5, 2026
A bit high in calories, but so worth it. A fantastic recipe!
Mia
Mar 23, 2026
This is now a weekly staple in our home. So tasty!
Ethan
Mar 15, 2026
Great balance of spice and creaminess. Highly recommended!
Isabella
Mar 14, 2026
It was good, but not my favourite curry. I'll stick to my usual recipe.
Oliver
Mar 19, 2026
Absolutely delicious! Perfect for meal prep.
Charlotte
Mar 23, 2026
The aroma while cooking was heavenly! Loved it.
James
Mar 21, 2026
This made my week! Everyone enjoyed it, and my kitchen smelled fantastic!
Amelia
Feb 28, 2026
It was nice, but I've had better curry. Unique twist, though.
William
Feb 28, 2026
A wonderful dish that will impress guests for sure!
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