Baked Thai Red Curry Chicken and Brown Rice Casserole
This one-dish casserole combines tender chicken breasts with nutty brown rice in a fragrant Thai red curry and coconut milk base. The rice slowly absorbs the aromatic broth while the chicken cooks to perfection, creating a comforting meal with bold Southeast Asian flavors. Perfect for busy weeknights when you want something satisfying yet hands-off, this dish delivers restaurant-quality taste with minimal effort. The cilantro and lime juice add bright finishing notes that balance the rich coconut and spicy curry paste.
Ingredients
- 2 cups chicken broth
- 1 ½ cups long-grain brown rice
- 13 ½ ounces coconut milk, canned
- 3 tablespoons Thai red curry paste
- 2 cloves garlic, minced
- 1 small onion, diced
- ½ lime, juiced
- 1 tablespoons cilantro, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound chicken breasts, sliced in half
Instructions
- 1
Preheat the oven to 350°F
- 2
Combine chicken broth, brown rice, coconut milk, curry paste, garlic, onion, lime juice, cilantro, salt, and pepper in a medium mixing bowl
- 3
Pour rice mixture into a 9x13 baking dish
- 4
Add chicken to the rice mixture using tongs
- 5
Cover with foil
- 6
Bake covered for 1 hour to 1 hour 30 minutes or until rice absorbs the liquids
- 7
Serve hot
Tips
Check rice doneness at 1 hour - if liquid remains, continue baking in 15-minute intervals until absorbed
Let the casserole rest for 5 minutes after baking to allow remaining liquid to finish absorbing
For extra heat, add a pinch of red pepper flakes or use spicy curry paste
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Assemble casserole up to 1 day ahead, cover and refrigerate, add 15-20 minutes to baking time
Serve hot directly from baking dish with additional cilantro and lime wedges
Common Mistakes
Don't skip covering with foil or rice will dry out and burn
Avoid using instant rice as it will become mushy with extended cooking time
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use white rice instead of brown rice?
Yes, use long-grain white rice and reduce cooking time to 45-60 minutes. Check for doneness starting at 45 minutes.
What if my rice is still crunchy after the cooking time?
Add 1/4 cup more broth or water, cover, and continue baking in 15-minute intervals until tender.
Can I freeze this casserole?
Yes, freeze cooked casserole for up to 3 months. Thaw overnight and reheat in 350°F oven until heated through.