Thai Peanut Curry Chicken Bake
Transform your dinner routine with this flavor-packed Thai Peanut Curry Chicken Bake! Juicy bone-in, skin-on chicken thighs are seared to golden perfection, then baked in a rich and creamy peanut curry sauce made with full-fat coconut milk, red curry paste, and creamy peanut butter. Infused with fresh garlic, ginger, lime juice, and a hint of brown sugar, this dish balances savory, spicy, and tangy flavors effortlessly. Red bell peppers and carrots add a pop of color and crunch, while a garnish of fresh cilantro and crushed peanuts enhances the bold, nutty aroma. Served over fluffy jasmine rice, this easy, oven-baked recipe comes together in under an hour, making it a great choice for weeknight dinners or a cozy weekend meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 can (13.5 oz) Coconut milk (full fat)
- 0.5 cup Peanut butter (creamy)
- 2 tablespoons Red curry paste
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Vegetable oil
- 1 large Red bell pepper (sliced)
- 2 medium Carrots (sliced into rounds)
- 0.25 cup Cilantro (chopped, for garnish)
- 0.25 cup Peanuts (crushed, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, whisk together the coconut milk, peanut butter, red curry paste, soy sauce, fish sauce, brown sugar, lime juice, garlic, and ginger until smooth and well-combined.
Heat a large oven-safe skillet or baking dish over medium-high heat and add the vegetable oil.
Season the chicken thighs with salt and pepper on both sides, then sear them in the hot skillet, skin-side down, for 3-4 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the sliced red bell pepper and carrots to the skillet. Sauté for 3-4 minutes until slightly softened.
Pour the prepared peanut curry sauce over the vegetables and stir gently to combine.
Nestle the seared chicken thighs into the sauce, skin-side up.
Transfer the skillet or baking dish to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the dish from the oven and let it rest for 5 minutes.
Garnish the dish with chopped cilantro and crushed peanuts before serving.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
5309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.6 g | 412% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 46.5 g | ||
| Protein | 244.8 g | 490% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5177 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
