Cooked - Coconut Curry Chicken Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Curry Chicken Bake

1.0

1 can (15 oz) full-fat unsweetened coconut milk

1¾ 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

1½ lbs boneless skinless chicken thighs, cut into 1½-inch pieces

1½ cups long grain white rice, uncooked

1 cup frozen shelled edamame

4 green onions, sliced, divided

1 lime

Chili crisp for serving

Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray
Microwave peanut butter for 10 seconds to soften
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
Add rice and gently flatten into an even layer
Lay chicken on top and press lightly into the sauce
Scatter edamame and most of the green onions over everything
Cover tightly with foil, pressing edges firmly against all four sides
Bake 45-50 minutes until rice has absorbed the liquid and is cooked through
Remove foil for the final 5 minutes
Squeeze lime over the whole dish, top with reserved green onions and chili crisp, serve straight from the pan

Course🍽️Main Course

Diets🥛Dairy-free🧂Low-sodium...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 7 weeks ago

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