This oven baked 3-ingredient curry coconut chicken is exactly the kind of weeknight magic you remember long after the visit is over. My brother threw it together for me when I stayed with him—no measuring spoons in sight, just a can of coconut milk, a jar of red curry paste, and a pack of chicken breasts. The result was shockingly good: tender, golden chicken nestled in a rich, fragrant yellow sauce that tasted like it took all afternoon. This dish leans on Thai-style red curry paste for flavor, but everything happens in one casserole dish in the oven, making it wonderfully practical for home cooks who want big flavor with almost no effort.
Serve this curry coconut chicken straight from the casserole dish over hot jasmine or basmati rice so the sauce has something to soak into. A simple side of steamed green beans, roasted broccoli, or a crisp cucumber salad adds freshness and crunch against the rich, velvety sauce. Warm naan or flatbread is lovely for swiping up every last bit of coconut curry. If you enjoy wine, a dry Riesling or a light, fruity Pinot Noir pairs nicely with the gentle heat and creaminess of the dish.
Oven-Baked 3-Ingredient Curry Coconut ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium pieces)
1 (13.5–14 ounce) can full-fat coconut milk, well shaken
3–4 tablespoons red curry paste (Thai-style, store-bought)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a medium casserole dish (about 9x13 inches) with a thin film of oil or cooking spray to help prevent sticking.
In a mixing bowl, whisk together the coconut milk and red curry paste until completely smooth and evenly colored. Start with 3 tablespoons curry paste; you can add the extra tablespoon if you know you like more heat and deeper flavor.
Pat the chicken breasts dry with paper towels. This helps them brown slightly on top and keeps excess moisture out of the sauce.
Arrange the chicken breasts in a single layer in the prepared casserole dish. They can be snug but should not overlap so they cook evenly.
Pour the coconut curry mixture over the chicken, turning each piece once with tongs or a spoon so it is fully coated. Nestle the chicken back into an even layer, making sure some sauce is pooled around and on top of each piece.
Bake, uncovered, for 25–30 minutes, or until the chicken is just cooked through. The sauce will be bubbling around the edges, and the chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
For a lightly golden top that matches that restaurant-style look, switch the oven to broil on high for 2–4 minutes at the end of baking, watching closely so the sauce and edges of the chicken take on a bit of color but do not burn.
Remove the dish from the oven and let the chicken rest in the hot sauce for 5–10 minutes. This short rest allows the juices to redistribute and the sauce to thicken slightly, giving you that rich, glossy yellow curry around the tender chicken.
Spoon some of the coconut curry sauce over the top of each chicken breast before serving. If you like, you can sprinkle a small handful of unsweetened toasted coconut flakes over the dish for extra texture and a visual cue to the coconut flavor.
Variations & Tips
If you want to play with this while staying close to the original, you have several easy options. For milder heat, use only 2 tablespoons of red curry paste and taste the sauce before baking; you can always stir in a little more next time. For extra color and nutrition without complicating the recipe, tuck a few handfuls of baby spinach or thinly sliced bell peppers around the chicken before pouring on the sauce—these will soften and braise in the coconut curry. If you prefer dark meat, substitute boneless, skinless chicken thighs and add 5–10 minutes to the baking time, checking for doneness. To make the sauce slightly sweeter and more reminiscent of some takeout curries, stir 1–2 teaspoons of brown sugar into the coconut milk and curry paste mixture. You can also swap in green curry paste for a different flavor profile, or use a light coconut milk if you want a leaner sauce (though the full-fat version gives the most luxurious texture). Leftovers reheat well; slice the chicken and warm it gently in the sauce on the stovetop over low heat, adding a splash of water if it thickens too much.
