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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

Heat a large oven-safe skillet or baking dish over medium-high heat and add the vegetable oil.

Step 4

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.

Step 5

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.

Step 6

Pour the prepared peanut curry sauce over the vegetables and stir gently to combine.

Step 7

Nestle the seared chicken thighs into the sauce, skin-side up.

Step 8

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).

Step 9

Remove the dish from the oven and let it rest for 5 minutes.

Step 10

Garnish the dish with chopped cilantro and crushed peanuts before serving.

Step 11

Serve hot over cooked jasmine rice.

Nutrition Facts

Serving size	(2812.1g)

Amount per serving	% Daily Value*
Calories	5308.9

Total Fat 321.6g	0%
Saturated Fat 135.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 729mg	0%
Sodium 5244.9mg	0%
Total Carbohydrate 394.4g	0%
Dietary Fiber 21.5g	0%
Total Sugars 46.5g
Protein 244.8g	0%

Vitamin D 0IU	0%
Calcium 482.4mg	0%
Iron 31.1mg	0%
Potassium 5176.7mg	0%

*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.

Source of Calories

Fat: 53.1%

Protein: 18.0%

Carbs: 28.9%