Thai Baked Chicken and Rice

Name: Thai Baked Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 pound of boneless, skinless chicken thighs (see notes for bone-in); 1/4 cup red curry paste (we love Maesri Red curry paste) *adjust to taste, every brand has a varied spice level; 1 large shallot, finely chopped; 4 garlic cloves, finely chopped; 1 tablespoon ginger, finely chopped; 1 tablespoon fresh or frozen lemongrass finely chopped or use lemongrass paste; 1 tablespoons fish sauce; 2 cups chicken broth; 1 can coconut milk, full-fat; 1 tablespoon coconut sugar or brown sugar; 1 teaspoon salt; 2 cups jasmine rice uncooked; 6-8 Thai lime leaves (optional but so good- *see notes); 2 tablespoons fresh lime juice, plus more wedges for serving

This delicious oven-baked chicken and rice recipe is bursting with Thai flavor! A quick and easy one-pan meal, your whole family will love!

baked chicken and rice with thai red curry- in dutch oven with coconut rice, red chilis, peanuts, basil, and cilantro garnish.

Be careful how you interpret the world; it is like that.
Erich Heller

We know how much you love Thai food, and I’m pretty sure this oven-baked chicken and rice recipe is one you’ll want to make on repeat! It’s made with chicken thighs seared in Thai red curry paste, nestled in fragrant coconut rice, and baked in the oven. It only requires a few ingredients and just 20 minutes of hands-on time before baking. Perfect for busy weeknights!

Love Thai food? See our 33+ Easy Thai Recipes with Authentic Flavor!

Why You’ll Love this

Bold flavor. Spicy red curry flavor with hints of ginger and lemongrass.
Quick and easy. Only 20 minutes of hands-on time using simple ingredients, before baking in the oven (40 mins).
Healthy! Wholesome, high-protein chicken baked with antioxidant-rich aromatics.

Baked Chicken and Rice Ingredients

Chicken thighs: To save time we use boneless chicken thighs cut in chunks. Feel free to use bone-in skin-on thighs-leave them whole and increase baking time.
Red Curry Paste: We love Maesri red curry paste for its authentic flavor, but Mae Ploy Red Curry Paste ( 2nd favorite) or Thai Kitchen (least favorite) works too. Or make your own!
Aromatics: Shallot, garlic cloves, ginger, and fresh or frozen lemongrass.
Fish sauce: Use vegan fish sauce if desired.
Chicken broth: Or veggie broth.
Coconut milk: Canned, use full fat.
Coconut sugar: Or brown sugar.
Jasmine rice: Don’t substitute with white rice. Jasmine rice is best. It is softer than other types of white rice or brown rice and requires less liquid to cook.
Lime juice: Fresh, plus lime wedges for garnish.
Garnish: Cilantro, basil, chilis, and peanuts.

Baked Chicken and Rice(Instructions)

Preheat oven to 400F.

Step 1: Season chicken. Pat chicken dry and season both sides with salt and pepper, then brush generously with red curry paste onto both sides.

Step 2: Sear chicken. In a hot oven-proof pan, braiser, or large skillet (3-quart), add oil and sear the chicken over medium heat for 5 minutes. Flip and sear for 2-3 minutes.

Step 3: Sauté aromatics. Move chicken to edges and add oil to center, sautéing shallots for 2 minutes, then add garlic, ginger, and lemongrass and stir until fragrant.

Step 4: Add liquid and rice. Add fish sauce, chicken broth, full-fat coconut milk, sugar, salt, and rice and bring to a simmer.

adding lid to dutch oven with baked thai chicken in rice and coconut milk.

baked red curry chicken nestled in cooked rice in dutch oven.

Step 5: Bake! Cover tightly, place in the oven, and bake 40 minutes.

oven-baked chicken and rice recipe with thai red curry served in a bowl.

Step 6: Garnish. Serve in bowls with fresh lime juice, chilis, fresh basil or cilantro, and optional peanuts.

Serving suggestions

Roasted vegetables: Roast veggies on a sheet pan at the same time, for 20 minutes!
Salad: Serve with Green Papaya Salad, Thai Crunch Salad, or Thai Grilled Eggplant Salad.
Garnish with Peanut Chili Crunch.

baked red curry chicken and rice on plate with roasted broccoli, garnished with red chilis, basil, cilantro, and peanuts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or gently in a skillet. It makes a delicious midweek lunch!

Recipe Variations

Curry paste: Try this recipe with different Thai curry pastes, like yellow or green curry.
Make it vegan: Swap the chicken with tofu or veggies (cauliflower, broccoli, peas, onion, and red bell pepper) and use Vegan Fish Sauce.
Add fruit: Mango or pineapple adds a sweet tartness to this dish.

FAQs

Can I use a different type of rice?

Jasmine rice is best. It is softer than other types of white rice or brown rice and requires less liquid to cook. If you use a different type of rice, you’ll need to adjust the liquid amount.

How do I make homemade red curry paste?

Try our recipe here! Thai Red Curry Paste

Is Thai red curry spicy?

Depending on the brand it varies from mild to medium. You can always put a little on your finger to taste test it. We like Maesri brand of curry paste-it is a bit on the milder side.

Can I make jarred red curry taste fresher?

Yes! Sauté the curry in a skillet with oil, garlic, ginger, and lemongrass.

What does red curry chicken taste like?

Full of rich flavor, this Red Curry Chicken has subtle spice, a touch of sweetness, and savory flavor. The fish sauce adds umami, while the aromatics add fragrant flavor.

Can I make this Thai chicken curry in a casserole dish?

Yes, but you’ll need to prepare everything in a large skillet first, then transfer to a 14-ounce casserole dish.

Can I use chicken breast?

Yes, use boneless chicken breast, cut into pieces.

one pan thai chicken and coconut rice, baked in the oven.

Please let us know what you think in the comments below!

xoxoxo

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Comments

Larisa says:

Apr 30, 2026 at 9:51 pm

I love this recipe! I’ve made it a handful of times now and it turns out amazing every time. Question: would it be possible to use low-fat coconut milk? How would that impact the recipe?

1. Tonia Schemmel says:
  
  Apr 30, 2026 at 9:55 pm
  
  Glad you are enjoying this Larisa! I think you could try it. It would be less rich but shouldn’t affect the texture.
  
Lisa says:

Apr 1, 2026 at 12:13 pm

Another amazing recipe. Great flavor. Flawless instructions.

1. Tonia Schemmel says:
  
  Apr 1, 2026 at 12:18 pm
  
  Great to hear Lisa!