Coconut Curry Chicken and Rice Bake

🇹🇭 Thailand · Thai-inspired American fusion

Servings: 6 Prep: 10 minutes Cook: 55 minutes Total: 1 hour 5 minutes

Ingredients

1 (13.5 oz) can coconut milk
1 1/2 cups chicken broth
1/4 cup soy sauce
2 tablespoons red curry paste
1 tablespoon tomato paste
1 tablespoon sesame oil
3 cloves garlic, minced
2 teaspoons minced ginger
1 1/4 cups long-grain white rice
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 cup frozen edamame
1 medium red bell pepper, sliced
Chopped cilantro, for garnish

Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray.
In the dish, whisk together the coconut milk, chicken broth, soy sauce, red curry paste, tomato paste, sesame oil, garlic, and ginger.
Sprinkle the rice evenly over the sauce.
Top with the chicken, edamame, and red bell pepper, then spread into an even layer with a spatula.
Cover with foil and bake for 45 minutes.
Uncover and bake an additional 5-10 minutes.
Garnish with chopped cilantro and serve.