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One-Pan Red Curry Chicken

One-Pan Red Curry Chicken

My take on the viral dumpling bake - swapped the dumplings for chicken! This one is high protein, dairy-free, and so simple!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb chicken thighs or breasts
  • 3 sprigs baby bok choy halved
  • 13 1/2 oz canned coconut milk
  • 2 tbsp red curry paste
  • 3 clove garlic minced
  • 1 1/2 tbsp soy sauce
  • 1 tbsp fish sauce (optional)
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 sprig fresh cilantro (for topping)
  • 2 sprigs scallions (for topping)
  • 1 dash sesame seeds (for topping)
  • 1 dash chili oil (for topping)

Method
 

  1. Preheat oven to 400°F.
  1. 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.
  1. Add chicken to the dish and flip to fully coat in the sauce.
  1. Arrange bok choy around the chicken, ensuring the tops are covered with the red curry sauce.
  1. 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.
  1. Finish by topping with sesame seeds, cilantro, chili oil, and extra lime juice.

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.