Oven-Baked Curry Peanut Chicken Thighs with Coconut Rice, Green Beans & Sesame Seeds
Ready to Cook

Oven-Baked Curry Peanut Chicken Thighs

with Coconut Rice, Green Beans & Sesame Seeds

50 MIN
4 Servings
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll cook tender Vadouvan-seasoned chicken thighs over a bed of rice and green beans, covered in sweet coconut milk. You'll make a creamy curry-peanut sauce to drizzle on top and garnish the dish with crunchy sesame seeds.
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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Oven-Baked Curry Peanut Chicken Thighs with Coconut Rice, Green Beans & Sesame Seeds
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 1 cup Long Grain White Rice
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1½ Tbsps Yellow Curry Paste
  • ¼ cup Mayonnaise
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 2 tsps Vadouvan Curry Powder
  • 2 13.5-Oz Cans Light Coconut Milks
  • 2 Tbsps Soy Sauce
  • ¾ lb Green Beans
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.

Prepare the chicken & bake the trays
2 Prepare the chicken & bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the curry powder. Arrange the seasoned chicken in an even layer on top of the prepared base Tightly cover the trays with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the sauce & serve your dish
3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked trays topped with the sauce and sesame seeds. Enjoy! 

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Oven-Baked Curry Peanut Chicken Thighs

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stems ends. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, sautéed aromatics, green beans, soy sauce, and coconut milk. Season with salt and pepper; stir to thoroughly combine.

2 Prepare the chicken & bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the curry powder. Arrange the seasoned chicken in an even layer on top of the prepared base Tightly cover the trays with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Prepare the chicken & bake the trays
Make the sauce & serve your dish
3 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked trays topped with the sauce and sesame seeds. Enjoy! 

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