My take on the viral dumpling bake - swapped the dumplings for chicken! This one is high protein, dairy-free, and so simple! Serve over jasmine rice or noodles and spoon that sauce over everything. Unreal!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 400°F.
In a 9×13 baking dish, whisk together coconut milk, red curry paste, garlic, soy sauce, fish sauce (if using), honey, lime juice, salt, and pepper.
Add chicken to the dish and flip to fully coat in the sauce.
Arrange bok choy around the chicken, ensuring the tops are covered with the red curry sauce.
Cover the dish and bake for 20 minutes. Then uncover, baste the chicken with the sauce, and bake for another 15 minutes until the chicken reaches an internal temperature of 165°F.
Finish by topping with sesame seeds, cilantro, chili oil, and extra lime juice.
Serve over jasmine rice or noodles to soak up the flavorful sauce.
For extra spice, add more chili oil or fresh chili slices.
If you prefer a sweeter sauce, increase the honey slightly.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. Just ensure they are cooked to an internal temperature of 165°F.
What can I substitute for fish sauce?
You can omit the fish sauce or substitute it with soy sauce for a similar umami flavor.
Can I make this recipe vegetarian?
Yes, you can replace the chicken with tofu or a plant-based protein and adjust the cooking time accordingly.
What type of rice pairs best with this dish?
Jasmine rice is a great choice as it complements the flavors of the curry sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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