Creamy Coconut Curry Chicken Bake

This is the dinner I make when I want big Thai-inspired flavour with almost no washing up: chicken nestled into a creamy coconut and red curry sauce, baked until tender and spooned over fluffy rice.

Everything goes into one dish, the oven does the work, and the sauce thickens into something you will want to mop up with every last grain of rice.

A squeeze of lime and a handful of fresh herbs at the end lift the whole dish, and a scattering of chilli crisp gives it a gentle, warming heat.

Ingredients

• 800 g (about 1¾ lb) boneless, skinless chicken thighs, cut into large chunks
• 1 tbsp vegetable oil
• 1 tsp fine sea salt
• ½ tsp black pepper
• 1 can (400 ml) full-fat coconut milk
• 3 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• 3 cloves garlic, finely grated
• 1 tbsp finely grated fresh ginger
• 1 red pepper, sliced
• 1 small red onion, sliced

To serve

• Cooked jasmine rice, for serving
• Juice of 1 lime
• A large handful of fresh coriander leaves
• 4 spring onions, thinly sliced
• Chilli crisp, to taste

Instructions

1. Heat the oven: Heat the oven to 200°C (400°F). Lightly oil a large baking dish.
2. Season the chicken: Toss the chicken with the oil, salt and pepper and arrange it in the dish in a single layer.
3. Make the sauce: Whisk the coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, tomato paste, garlic and ginger until smooth, then pour it over the chicken and tuck the pepper and onion slices around it.
4. Bake: Bake uncovered for 30–35 minutes, until the chicken is cooked through, the sauce is bubbling at the edges and lightly thickened, and the chicken reads 74°C (165°F) on a thermometer.
5. Rest and finish: Rest for 5 minutes, then squeeze over the lime juice and scatter with coriander, spring onions and chilli crisp. Serve over jasmine rice with plenty of sauce.

Tips for the best result

• Chicken thighs stay juicy in the oven; if you use breast, cut the pieces a little larger and check them at 25 minutes.
• Taste the sauce before baking and add a little more curry paste if you like it hotter, or a splash of coconut milk if it tastes too salty.
• The sauce thickens as it cools, so do not worry if it looks loose straight out of the oven.

Storing and reheating

Cool within 1 hour, cover and refrigerate for up to 3 days, or freeze for up to 2 months. Reheat gently in a covered pan with a splash of water until piping hot.

Frequently asked questions

Can I make this coconut curry chicken bake ahead?

Yes. Assemble the dish up to a day ahead, cover and refrigerate, then bake straight from the fridge, adding about 5 extra minutes.

Is this dish very spicy?

It is warm rather than fiery. Use 2 tablespoons of curry paste for a milder version, or add chilli crisp at the table for extra heat.

What can I serve it with besides rice?

It is lovely with flatbread for scooping, or with noodles and a simple cucumber salad.

Can I use light coconut milk?

You can, but the sauce will be thinner and less rich. Full-fat coconut milk gives the best result.