Trader Joe's Curry Chicken and Rice Bake

This Trader Joe's curry chicken and rice bake is an easy one-pot dinner made with tender chicken breast, jasmine rice, coconut milk, and Trader Joe's Thai Red Curry Sauce. Everything cooks together in one pot with broccoli, bell peppers, and onions, creating a creamy, flavorful chicken curry without having to cook the rice separately. It's a simple, satisfying weeknight dinner with minimal prep and cleanup!

Why You’ll Love This Trader Joe’s Chicken and Rice Bake

I've been loving finding new ways to turn Trader Joe's ingredients into easy, convenient dinners. One of my favorites has been their Thai Red Curry Sauce, which I used in my viral Trader Joe's dumpling bake. So when I came across this viral TikTok from @cooking.with.brig, I loved the idea of using that same sauce with chicken, rice, and vegetables. I knew I had to make my own version!

For this recipe, I combined the red curry sauce with coconut milk and chicken broth to cook the jasmine rice and chicken together. The rice soaks up all that curry flavor as it bakes, while the coconut milk makes everything rich and creamy. I also added broccoli, bell peppers, and onions to make it a complete meal.

I especially love how little work goes into making this. There's no need to cook the rice or chicken separately, and everything bakes together in one pan. It's become another favorite way to use Trader Joe's ingredients for a delicious weeknight dinner without much effort or cleanup.

 Ingredients You'll Need

• 1 lb. chicken breast
• 1½ cups Trader Joe's Uncooked Jasmine Rice
• 1¼ cups Trader Joe’s Thai Red Curry Sauce, divided (about 1 jar)
• 1 (13.5-oz.) can Trader Joe’s Coconut Milk
• 1 cup Trader Joe's Low-sodium Chicken Broth
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• ½ large yellow onion, thinly sliced
• ½ tsp. garlic powder
• ½ tsp. salt
• ½ tsp. black pepper

Ingredient Notes That Make This Viral Chicken and Rice Bake Better

• Chicken breast: I use 1 pound of boneless, skinless chicken breasts. I recommend choosing pieces that are similar in thickness so they cook evenly. They'll bake right on top of the rice and finish tender and juicy.
• Trader Joe's Thai Red Curry Sauce: This is the main flavor in the dish. I use 1¼ cups, adding 1 cup to the rice mixture and saving the remaining ¼ cup for later. It has a delicious blend of Thai spices and a little heat without needing to make curry sauce from scratch.
• Jasmine rice: Use 1½ cups of uncooked jasmine rice. I love how it absorbs the coconut milk, broth, and curry sauce as it bakes. I recommend sticking with jasmine rice since other varieties may require different amounts of liquid and cooking times.
• Trader Joe's coconut milk: I use canned coconut milk, not the refrigerated coconut milk beverage. Full-fat coconut milk gives the rice a rich, creamy texture and helps balance the spices in the red curry sauce.
• Chicken broth: This provides additional liquid for cooking the rice. I recommend low-sodium chicken broth so you can control the saltiness of the finished dish.
• Broccoli, bell pepper, and onion: I use red bell pepper and yellow onion for sweetness, then add the broccoli during the final 15–20 minutes of baking so it doesn't get overcooked. Cut the broccoli into small, even florets so it becomes tender.

How to Make Curry Chicken and Rice Bake

Step 1: Prep Work

Preheat your oven to 400°F (200°C). Lightly grease a 4-quart oven-safe pan, dutch oven, or 9x13-inch baking dish with nonstick cooking spray or oil.

Step 2: Mix the Rice Base

Add the uncooked jasmine rice, canned coconut milk, chicken broth, and 1 cup of Trader Joe's Thai Red Curry Sauce to the greased pan.

Add the garlic powder, salt, black pepper, sliced red bell pepper, and yellow onion. Stir everything together until evenly combined, making sure the rice is submerged in the liquid.

Step 3: Add the Chicken and Bake

Arrange the chicken breasts on top of the rice mixture in an even layer. Cover the oven-safe pan tightly with its lid and bake for 30–35 minutes.

Step 4: Add the Broccoli and Remaining Curry Sauce

Carefully remove the pan from the oven and uncover it. Add the broccoli florets and remaining ¼ cup of Thai Red Curry Sauce, gently stirring them into the rice mixture.

Cover again and return to the oven for another 15–20 minutes, or until the rice is tender, the broccoli is cooked, and the chicken has reached an internal temperature of 165°F. If the rice needs more cooking time and the liquid has been absorbed, add a splash of chicken broth.

Step 5: Rest and Serve

Remove the pan from the oven and let everything rest for about 5 minutes. Gently fluff the rice and stir the vegetables through the creamy curry sauce.

Serve the chicken over the curry rice and vegetables, spooning any remaining sauce from the pot over the top. Add an extra drizzle of Trader Joe's Thai Red Curry Sauce if desired, and enjoy!

My Expert Tips for the Best Curry Chicken and Rice Bake

• Stir the coconut milk before adding it. The thick coconut cream often separates from the liquid in the can. Mix it well so the rice cooks evenly in a smooth, creamy sauce.
• Keep the lid tightly sealed. Trapping the steam is essential for cooking the rice. Avoid lifting the lid unnecessarily, since losing too much moisture can leave the rice undercooked.
• Don't overfill the Dutch oven. Leave some room at the top so the liquid can simmer without bubbling over. A 4-quart cast-iron braiser works well for this recipe.
• Adjust the liquid if needed. If the rice is still firm but most of the liquid has absorbed, add a few tablespoons of warm chicken broth, cover, and continue baking until tender.
• Let excess moisture evaporate. If the rice is fully cooked but the mixture looks too soupy, leave the lid off for a few minutes before serving. The sauce will thicken slightly as it cools.

Trader Joe's Curry Chicken and Rice Bake FAQ

Do I need to cook the rice before baking?

No, the jasmine rice goes into the pan uncooked and absorbs the coconut milk, chicken broth, and Thai Red Curry Sauce as it bakes. There's no need to boil the rice separately, making this an easy one-pot dinner.

What Trader Joe's curry sauce should I use?

I use Trader Joe's Thai Red Curry Sauce for this recipe. It has a delicious blend of Thai spices and pairs really well with the coconut milk, chicken, and vegetables. You'll need 1¼ cups total, with 1 cup added before baking and the remaining ¼ cup added with the broccoli.

Can I use a different type of rice?

I recommend sticking with jasmine rice since that's what I used for this recipe. Brown rice takes considerably longer to cook and requires different liquid ratios, so it isn't a direct substitute. Basmati rice may work, but I haven't tested it in this recipe.

Is Trader Joe's Thai Red Curry Sauce spicy?

It has some heat, but the coconut milk helps mellow the spices. I'd describe this chicken and rice bake as mildly to moderately spicy, depending on your tolerance. If you like extra heat, you can serve it with chili crisp or red pepper flakes.

How do I know when the chicken and rice are done?

The chicken should reach an internal temperature of 165°F, and the jasmine rice should be tender with no hard centers. If the chicken finishes cooking before the rice, remove it from the pan and keep it covered while the rice finishes baking.

Can I make Trader Joe's curry chicken and rice ahead of time?

Yes! This is a convenient meal to prepare ahead for lunches or dinners throughout the week. I recommend cooking the entire dish, dividing it into individual airtight containers, and refrigerating it promptly. The rice will absorb more sauce as it sits, so you may need a splash of broth when reheating.

How do I store and reheat leftover curry chicken and rice?

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking. To reheat, add a splash of chicken broth or water and warm in the oven at 350°F or microwave in short intervals, stirring the rice between each, until everything is heated through.

Can I freeze Trader Joe's curry chicken and rice bake?

Yes, you can freeze the cooked casserole in airtight, freezer-safe containers for up to 2 months for the best quality. Let it cool before freezing, then thaw overnight in the refrigerator. The coconut milk sauce may separate slightly after thawing, so stir gently while reheating and add a splash of broth if needed.

More Trader Joe's Recipes

• Trader Joe's Chicken Pot Pie
• Trader Joe's Creamy Tomato Gnocchi Soup
• Trader Joe's French Onion Meatballs
• Trader Joe's Sweet Potato Gnocchi