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Thai Baked Chicken and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 60 mins
  • Yield: 4-5 1x
  • Category: Main, Paleo, keto,
  • Method: Stove top
  • Cuisine: Thai
  • Diet: Gluten Free

Description

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!


Ingredients

Units Scale

  • 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
  • 68 Thai lime leaves (optional but so good- *see notes)
  • 2 tablespoons fresh lime juice, plus more wedges for serving

Garnish with lime wedges, fresh basil (Thai basil is nice), chilis, and fresh cilantro


Instructions

  1. Pre-heat oven to 400F.
  2. Season the chicken. Pat the chicken dry and generously salt and pepper both sides of chicken. Rub or brush red curry paste on both sides of the chicken.
  3. Sear: In a hot oven-proof pan or large skillet (3-quart), add oil and sear chicken on both sides over medium heat until golden brown, about 5 minutes; turn over and sear the undersides for 2-3 minutes. Move the seared chicken to the edges of the pan. Add more oil to the center and saute shallots for 2 minutes. Add garlic, ginger, and lemongrass and saute for about 1 minute. 
  4. Add liquid & rice: Add fish sauce, chicken broth, coconut milk, sugar, salt, rice, and lime leaves, stir a little, and bring to a simmer. 
  5. Bake: Cover with a lid or tightly with foil, place the skillet in the hot oven and bake for 40 minutes. 
  6. Garnish: Drizzle lime juice on top and garnish with chilis, fresh basil and cilantro.


Notes

Feel free to use, bone-in, skin-on chicken thighs, keeping in mine cooking time may increase, cook until internal temp reaches 170F 

We like Maesri Red curry paste. It is a mild to medium spice level with a balanced flavor profile. Mae Ploy (second pick) or Thai Kitchen works too.

Rice: We recommend sticking with Jasmine rice for this recipe. It is a softer rice and needs less liquid to cook. If you use a different type of rice you will need to adjust the liquid measurements.

Thai lime leaves ( aka Makrut lime leaves, or Kaffir lime leaves): dried lime leaves are so convenient to keep on hand and have great flavor. They are also often available at Asian markets fresh or frozen ( freeze some for later!) 

Leftovers will keep up to 4 days sealed in an airtight container in the fridge and can be reheated.

Nutrition

  • Serving Size: 1 thigh + 1 cup rice
  • Calories: 442
  • Sugar: 3 g
  • Sodium: 1086.7 mg
  • Fat: 13.5 g
  • Saturated Fat: 9 g
  • Carbohydrates: 66.7 g
  • Fiber: 1.1 g
  • Protein: 13 g
  • Cholesterol: 28 mg