Thai Red Curry Chicken Bake


This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
4 servings


  • 1 ½ pounds chicken thighs

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 (14 ounce) can coconut milk

  • 2 tablespoons red curry paste

  • 2 tablespoons brown sugar

  • 1 small onion, chopped


  1. Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.

  2. Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.

  3. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts (per serving)

454 Calories
36g Fat
13g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 454
% Daily Value *
Total Fat 36g 47%
Saturated Fat 22g 110%
Cholesterol 103mg 34%
Sodium 536mg 23%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 7g
Protein 33g
Vitamin C 2mg 12%
Calcium 41mg 3%
Iron 5mg 28%
Potassium 462mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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