Thai Peanut Curry Chicken Bake

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A delicious alternative way to prepare chicken breast. Asian cuisine has mastered the art of combining sweet and spicy flavors, this recipe is no exception! Prepare to be amazed!

Ingredients Nutrition

Directions

  1. Combine orange juice, coconut, peanut butter, curry powder water and cayenne in blender or food processor. Blend until fairly smooth consistency is achieved (usually about 15-30 seconds).
  2. Lightly spray bottom of 9x13 pan with cooking spray and arrange chicken pieces and bell pepper slices.
  3. Pour sauce blend over all.
  4. Bake at 375 degrees for 40-50 minute Be sure chicken is cooked thoroughly as ovens may vary.
  5. Serve over steamed rice.
  6. Special note: the sauce blend can be used with other dishes as well!
Most Helpful

I followed this recipe mostly as written, with minor subsitutions as was needed- with a 13 month old, you don't go to the grocery store twice in one day if you don't need to! I therefore subsituted limeade for the orange juice (had it in the fridge) and omitted the bell peppers. I also randomly dumped (cough cough- no measuring) red pepper flakes in instead of the cayenne pepper. The result was absolutely fabulous! We will keep this recipe on hand for a quick and easy peanut-Thai fix, for sure! Thanks for posting it!

themami November 10, 2010

Really liked this dish. Nice subtle flavours. Loved the sauce. So easy to make too. I will try more cayenne pepper next time when I am not sharing it with the kids.

Chicken Wing-kle June 16, 2010