One-Pan Red Curry Chicken
This one-pan red curry chicken is my take on the viral dumpling bake, swapping the dumplings for chicken. Chicken and baby bok choy bake in a creamy coconut milk red curry sauce with garlic, soy, honey and lime until tender. This red curry chicken is high protein, dairy-free and so simple.
Serve it over jasmine rice. Love easy Asian-inspired dinners? Try my Gochujang Salmon Bite Bowls.
Why You’ll Love This Red Curry Chicken
- One pan, minimal cleanup.
- Dairy free and high protein.
- Creamy coconut curry sauce.
- Hands-off oven cooking.
Ingredients for One-Pan Red Curry Chicken
The Chicken and Veggies
Chicken thighs or breasts and halved baby bok choy.
The Red Curry Sauce
Canned coconut milk, red curry paste, garlic, soy sauce, optional fish sauce, honey, lime juice, salt and pepper.
To Top
Fresh cilantro, scallions, sesame seeds and chili oil.
Dietary note: This curry is dairy free. Use tamari for gluten free.
How to Make Red Curry Chicken
Step 1: Make the sauce
Preheat the oven to 400°F. Whisk the coconut milk, curry paste, garlic, soy sauce, fish sauce, honey, lime juice, salt and pepper in a 9×13 dish.
Step 2: Add the chicken
Add the chicken and flip to coat in the sauce.
Step 3: Add the bok choy
Arrange the bok choy around the chicken and spoon sauce over the tops.
Step 4: Bake
Cover and bake 20 minutes, then uncover, baste and bake 15 minutes more until 165°F.
Step 5: Top and serve
Finish with sesame seeds, cilantro, chili oil and lime.
Carly’s Expert Tips
- Thighs stay juicier than breasts.
- Baste halfway for more flavor.
- Full-fat coconut milk makes a richer sauce.
- Adjust the heat with more curry paste or chili oil.
Make It Your Own
- Dumplings: Add frozen dumplings for the original bake.
- Shrimp: Use shrimp and bake 10 to 12 minutes.
- Veggies: Add bell peppers or broccoli.
- Green curry: Use green curry paste.
Make-Ahead and Meal Prep: Whisk the sauce up to 3 days ahead. Leftovers make great lunches over rice.
What to Serve With Red Curry Chicken
Serve over jasmine rice or noodles to soak up the sauce.
Storing and Reheating
Store in the fridge for up to 4 days.
Reheat on the stove or in the microwave.
What People Ask About Red Curry Chicken
Can I use chicken breasts?
Yes. Check for 165°F.
Is red curry spicy?
It is mildly spicy; adjust the paste to taste.
Is this dairy free?
Yes. Coconut milk keeps it dairy free.
What is the viral dumpling bake?
Frozen dumplings baked in a coconut curry sauce.
One-Pan Red Curry Chicken
Ingredients
Method
- Preheat oven to 400°F.
- In a 9×13 baking dish, whisk together coconut milk, red curry paste, garlic, soy sauce, fish sauce (if using), honey, lime juice, salt, and pepper.
- Add chicken to the dish and flip to fully coat in the sauce.
- Arrange bok choy around the chicken, ensuring the tops are covered with the red curry sauce.
- Cover the dish and bake for 20 minutes. Then uncover, baste the chicken with the sauce, and bake for another 15 minutes until the chicken reaches an internal temperature of 165°F.
- Finish by topping with sesame seeds, cilantro, chili oil, and extra lime juice.
Nutrition
Notes
- Serve over jasmine rice or noodles to soak up the flavorful sauce.
- For extra spice, add more chili oil or fresh chili slices.
- If you prefer a sweeter sauce, increase the honey slightly.
