Coconut Curry Bake with Chicken and Veggies {GF + DF}
Prep time
Cook time
Total time
Serves: 6 servings
  • 1½ cups brown jasmine rice
  • 1 red bell pepper cut into thin strips
  • 1 medium yellow onion cut into thin strips
  • 1.5 cup frozen chopped broccoli
  • 1 pound chicken breast cut into small cubes
  • 1.5 cups coconut milk
  • 1 cup water
  • 2 tbsp curry powder
  • 1 tsp garlic chili paste
  • 1 tsp dried cilantro
  • Optional Toppings:
  • green onions
  • dry roasted, unsalted peanuts
  1. Preheat oven to 400 degrees.
  2. Grease a 9x13 baking dish with cooking spray. I prefer coconut oil spray.
  3. Pour dry rice into an even layer in the bottom of the baking dish.
  4. Place sliced onion and bell pepper in a layer over the rice.
  5. Layer on the frozen broccoli.
  6. Spread diced chicken in an even layer over the top of the veggies.
  7. In a medium bowl combine coconut milk, water, curry powder, dried cilantro, and garlic chili paste. Mix well and pour the sauce evenly over the chicken, veggies, and rice.
  8. Cover with foil and bake for 45 minutes.
  9. Remove the foil after 45 minutes and bake for an additional 10-15 minutes.
  10. Before serving you can top with green onions and peanuts.
Recipe by Gluten Free Jess at