Crispy Fried Devon Ham – Perfect Snack or Side Dish

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Dump and Bake Thai Red Curry Chicken – Easy Weeknight Dinner with Bold Flavors

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If you’re craving a comforting, flavorful dinner with minimal effort, this Dump and Bake Thai Red Curry Chicken is exactly what you need. With tender chicken, creamy coconut milk, and fragrant Thai spices, this one-pan recipe transforms pantry staples into a bold, aromatic curry—all baked in the oven. It’s a fuss-free way to enjoy the rich flavors of Thai cuisine without standing over the stove.

Thai curry is known for its perfect balance of spice, sweetness, and creaminess, and this baked version makes it unbelievably easy to enjoy at home. Traditionally, Thai curries are simmered on the stovetop, but this method skips the stirring and lets your oven do the work. The result? Juicy chicken infused with red curry paste, lemongrass, ginger, and garlic, all coated in a silky coconut tomato sauce. The addition of fresh green beans keeps it vibrant, while a sprinkle of coriander adds a refreshing finish. For the best results, choose high-quality coconut milk for creaminess and fresh coriander for brightness. Leftovers taste even better the next day, and this dish also freezes well—perfect for meal prepping.

Key Ingredients & Their Roles

  • Thai Red Curry Paste → The heart of the dish, giving it depth, spice, and that signature Thai flavor.

  • Lemongrass Paste → Adds citrusy brightness that balances the richness of the coconut milk.

  • Coconut Milk → Creates a creamy, velvety sauce that ties the spices together.

  • Diced Tomatoes → Provide acidity, sweetness, and body to the curry sauce.

  • Chicken Breast → Lean protein that absorbs all the curry flavors while staying tender when baked.

  • Green Beans → Add crunch, freshness, and a pop of color to balance the creamy curry.

  • Coriander (Cilantro) → A fresh garnish that brightens and lifts the dish right before serving.










Dump and Bake Thai Red Curry Chicken Recipe Details

πŸ“Œ Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Cuisine Type: Thai-inspired | Calories (Estimate): ~420 kcal per serving | Serving Size: 4 servings


πŸ“ Ingredients

  • 650 g chicken breast, diced into bite-sized cubes (1.4 lbs)

  • 3 tbsp Thai red curry paste

  • 1 tbsp lemongrass paste

  • 1 tbsp minced garlic

  • 1 tsp minced ginger

  • 1 can (400 ml / 14 oz) diced tomato

  • 400 ml (1 2/3 cups) chicken stock

  • 1 can (400 ml / 14 oz) coconut milk

  • 1 medium onion, diced small

  • 200 g green beans (7 oz), trimmed

  • Fresh coriander (cilantro), for garnish


πŸ‘¨‍🍳 Instructions

  1. Preheat oven: Set to 220°C (430°F).

  2. Prepare sauce: In a large oven-safe baking dish, combine red curry paste, lemongrass paste, garlic, ginger, diced tomato, chicken stock, and coconut milk. Stir until smooth.

  3. Add chicken & onion: Mix diced chicken and onion into the sauce until well coated.

  4. Cover & bake: Cover the dish tightly with foil and bake for 40 minutes.

  5. Add vegetables: Remove foil, stir in green beans, and bake uncovered for an additional 10 minutes until chicken is fully cooked and beans are tender-crisp.

  6. Garnish & serve: Sprinkle with fresh coriander before serving. Best enjoyed hot with warm jasmine rice.

Tips & Ingredient Substitutions

  • Protein swaps: Substitute chicken with firm tofu, chickpeas, or prawns for variety.

  • Vegetables: Swap green beans for broccoli, capsicum (bell pepper), or zucchini.

  • Spice level: Adjust heat by using more or less curry paste, or add chili flakes for extra kick.

  • Coconut milk: Use full-fat coconut milk for creaminess; light coconut milk for a lower-calorie option.

  • Time saver: Use pre-diced chicken and frozen green beans to cut prep time in half.

Frequently Asked Questions (FAQ)

Q1. Can I make this ahead of time?
Yes! This curry tastes even better the next day. Store in the fridge for up to 3 days.

Q2. Can I freeze Dump and Bake Thai Red Curry Chicken?
Absolutely—freeze in airtight containers for up to 2 months. Reheat gently on the stove or in the microwave.

Q3. Can I use chicken thighs instead of breast?
Yes, chicken thighs add more juiciness and work beautifully in this dish.

Q4. What type of rice goes best with this curry?
Steamed jasmine rice or basmati rice works best to soak up the creamy curry sauce.

Q5. Is this recipe gluten-free?
Yes, as long as your curry paste and stock are gluten-free certified.

Wrap-Up 

This Dump and Bake Thai Red Curry Chicken is proof that weeknight dinners don’t need to be complicated. With just one baking dish and a handful of ingredients, you can enjoy a rich, comforting, and flavorful curry in under an hour. I’d love to hear how you make this recipe your own—do you like it extra spicy or mild and creamy? Share your version in the comments below!

πŸ‘‰ If you loved this recipe, you might also enjoy my Dump and Bake Ravioli Pizza Casserole for another fuss-free dinner idea.

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