Red curry paste gets its heat from Thai bird's eye chilies that measure 100,000 Scoville units—jalapeños are only 5,000.
Chicken Curry Bake
Indulge in a hearty Chicken Curry Bake that’s not just bursting with flavor but also packs a protein punch with 49 grams per serving! This dish features tender chicken simmered in a rich, aromatic curry sauce, all topped with a golden layer of cheese for that perfect melty finish. It's an easy, one-pan wonder that will have your taste buds dancing and your family asking for seconds!
Prep
10
min
Cook
40
min
Serves
1
people
Level
beginner
The Story
This bizarre British-Thai collision happened when 1980s London suburbanites discovered Thai red curry paste at Tesco but refused to abandon their sacred Sunday roast tradition—so they chucked everything into a casserole dish like proper English folk, creating what Bangkok purists call culinary heresy but Birmingham mums call Tuesday night salvation.
Regional Twist
In Northern Thailand's Chiang Mai province, they replace the peanut butter with crushed roasted peanuts and swap the light coconut milk for thick coconut cream, turning this into proper khao soi territory.
📝 Ingredients
Shopping List
- broccoli (to taste)
- 150 grams chicken breast
- 150 ml light coconut milk
- 1 teaspoon (5 ml) red curry paste
- zucchini (to taste)
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- peanut butter (to taste)
- rice (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Place the rice, chopped chicken breast, and chopped vegetables in a baking dish.
- 2
In a bowl, mix the curry paste, soy sauce, coconut milk, and peanut butter together.
- 3
Pour the mixture over the ingredients in the baking dish and mix well.
- 4
Cover with aluminum foil and bake in the oven at 200 degrees Celsius for 40 minutes.
💡 Pro Tips
- ✓Rinse your rice until water runs clear, then use a 1:1.5 rice-to-liquid ratio (including the coconut milk sauce) to prevent mushy texture in the bake.technique1:1.5 ratio
- ✓Cut chicken breast into uniform 2cm cubes so they cook evenly in exactly 40 minutes at 200°C without drying out.technique2cm cubes
- ✓Warm the peanut butter for 10-15 seconds in microwave before mixing to prevent clumping, as cold peanut butter won't emulsify properly with coconut milk.ingredient10-15 seconds
- ✓Remove foil for final 5-7 minutes of baking to evaporate excess moisture and concentrate flavors, preventing a watery curry base.timing5-7 minutes
- ✓Cut zucchini and bell peppers slightly larger than chicken pieces since vegetables lose 15-20% volume during baking while proteins shrink less.technique15-20% volume loss
Share this recipe
Prep
10
min
Cook
40
min
Serves
1
people
Level
beginner
Share this recipe
Red curry paste gets its heat from Thai bird's eye chilies that measure 100,000 Scoville units—jalapeños are only 5,000.
Chicken Curry Bake
Indulge in a hearty Chicken Curry Bake that’s not just bursting with flavor but also packs a protein punch with 49 grams per serving! This dish features tender chicken simmered in a rich, aromatic curry sauce, all topped with a golden layer of cheese for that perfect melty finish. It's an easy, one-pan wonder that will have your taste buds dancing and your family asking for seconds!
The Story
This bizarre British-Thai collision happened when 1980s London suburbanites discovered Thai red curry paste at Tesco but refused to abandon their sacred Sunday roast tradition—so they chucked everything into a casserole dish like proper English folk, creating what Bangkok purists call culinary heresy but Birmingham mums call Tuesday night salvation.
Regional Twist
In Northern Thailand's Chiang Mai province, they replace the peanut butter with crushed roasted peanuts and swap the light coconut milk for thick coconut cream, turning this into proper khao soi territory.
📝 Ingredients
Shopping List
- broccoli (to taste)
- 150 grams chicken breast
- 150 ml light coconut milk
- 1 teaspoon (5 ml) red curry paste
- zucchini (to taste)
Pantry Items
Amounts also listed in instructions below
- bell pepper (to taste)
- peanut butter (to taste)
- rice (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Place the rice, chopped chicken breast, and chopped vegetables in a baking dish.
- 2
In a bowl, mix the curry paste, soy sauce, coconut milk, and peanut butter together.
- 3
Pour the mixture over the ingredients in the baking dish and mix well.
- 4
Cover with aluminum foil and bake in the oven at 200 degrees Celsius for 40 minutes.
💡 Pro Tips
- ✓Rinse your rice until water runs clear, then use a 1:1.5 rice-to-liquid ratio (including the coconut milk sauce) to prevent mushy texture in the bake.technique1:1.5 ratio
- ✓Cut chicken breast into uniform 2cm cubes so they cook evenly in exactly 40 minutes at 200°C without drying out.technique2cm cubes
- ✓Warm the peanut butter for 10-15 seconds in microwave before mixing to prevent clumping, as cold peanut butter won't emulsify properly with coconut milk.ingredient10-15 seconds
- ✓Remove foil for final 5-7 minutes of baking to evaporate excess moisture and concentrate flavors, preventing a watery curry base.timing5-7 minutes
- ✓Cut zucchini and bell peppers slightly larger than chicken pieces since vegetables lose 15-20% volume during baking while proteins shrink less.technique15-20% volume loss