Thai curry is a favorite, and the following Thai Chicken Coconut Curry Bake is a great way to use up leftover rice and chunks of chicken breast in a Thai flavored casserole. This dish goes together quickly, and is perfect to take to a pot-luck dinner, or just a casual get together. This is also one my family loves for a weeknight dinner.


The rice layer on the bottom is moist with Thai curry flavor, and the toppings are crispy. This one is a winner.

8 Servings


3 cups cooked rice, preferably Jasmine but any rice will do

3 to 4 cups cooked chicken breast, cut into small dice or slices
1 red bell pepper, cored. quartered, and sliced
1 green bell pepper, cored, quartered, and diced
4 green onions, chopped

Sauce:
2 14 oz. cans unsweetened coconut milk
2 tablespoons Thai fish sauce
1 1/2- 2 tablespoons Thai red curry paste (more for spicy – less for mild)
2 tablespoons palm sugar, or brown sugar
Juice of 1 lime

1 3 oz. package fried wonton strips

1. Preheat oven to 350°. Spread the rice over the bottom of a shallow 13" x 9" glass baking dish.
2. Scatter the chicken, red and green bell pepper strips, and chopped green onions over the rice.
3. Whisk together the coconut milk, fish sauce, curry paste, palm sugar, and lime juice until smooth. Microwave to boiling and whisk again until the palm sugar is dissolved.
4. Pour the mixture evenly over the casserole.
5. Cover with foil and bake 30 minutes. Remove from the oven, uncover, and sprinkle with the wonton strips.
6. Return to the oven and bake an additional 15 minutes or until bubbly and the wonton strips are crisp.

Amount Per Serving
Calories 388 Calories from Fat 212
Percent Total Calories From:
Fat 55% Protein 13% Carb. 32%

Nutrient Amount per % Daily
Serving Value
Total Fat 24 g 36%
Saturated Fat 19 g 97%
Cholesterol 23 mg 8%
Sodium 400 mg 17%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 10%
Sugars 0 g
Protein 12 g

Vitamin A 13% Vitamin C 52% Calcium 0% Iron 28%