Thai Coconut Chicken Bake

• 1 1/2 cups cooked shredded chicken
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons red curry paste
• 1 cup frozen peas and carrots blend
• 1 cup shredded coconut
• 1/2 cup chopped cilantro
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon lime zest
• 4 cups cooked jasmine rice
• 2 green onions, thinly sliced

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, whisk together coconut milk, chicken broth, and red curry paste until smooth.
3. 3 Stir in the cooked shredded chicken, frozen peas and carrots, shredded coconut, cilantro, fish sauce, sugar, and lime zest.
4. 4 Pour the mixture over the cooked jasmine rice in a 9x13 inch baking dish, ensuring the rice is evenly coated.
5. 5 Bake uncovered for 45 minutes or until bubbly.
6. 6 Top with sliced green onions before serving.

Nutrition

Tips

• For extra spice, add diced Thai chili peppers.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and stir into the mixture before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a side of steamed broccoli for a balanced meal.
• Pair with a crisp Thai iced tea for an authentic experience.

FAQ