The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Coconut Curry Chicken and Rice Bake
NUTRITION · PER SERVING65M COOK
CAL 26%·PRO 59%
CARBS 40G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER4G TOTAL SUGAR
FAT 28G48% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken thighs and rice baked in a creamy coconut curry sauce with vegetables. An easy one-pan dinner with aromatic spices.
mainthaicasserolechicken🥧 baking dish🔥 ovendairy free
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Nutrition & ingredients
Ingredients
serves 6- 1 (13.5-ounce) can coconut milk
- 1 ½ cups chicken broth
- ¼ cup soy sauce
- 2 tablespoons red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon sesame oil
- 3 cloves minced garlic (about 3 teaspoons)
- 2 teaspoons minced ginger
- 1 ¼ cups long-grain white rice
- 1 ½ pounds boneless skinless chicken thighs or breasts (cut into 1-inch pieces)
- 1 cup frozen edamame
- 1 medium sliced red bell pepper
- chopped cilantro (for garnish)
At a glance
PER SERVING · TIME 65M
CAL 26%·PRO 59%
CARBS 40G31% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER4G TOTAL SUGAR
FAT 28G48% OF CAL
16G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 1088mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1088MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.