Thai Red Chicken with Creamy Tomato Spinach Sauce

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 2

Thai Red Chicken with Creamy Tomato Spinach Sauce

If you love Thai flavors but want something a little different from the usual stir-fry, this recipe is for you! Juicy chicken breast marinated in rich red curry paste and coconut milk is baked on a bed of zucchini, then topped with a luscious creamy tomato spinach sauce. It’s a mouth-watering East-meets-West dish that’s perfect for dinner any night of the week.

Ingredients

  • Ingredient Spotlight:
  • For the Creamy Sauce:

Steps

  • Cooking Thai Red Chicken with Creamy Tomato Spinach Sauce:

    1. Mix coconut milk with red curry paste and a pinch of salt until smooth. 💡Pro tip: In this step, you can add a little salt for flavor. But keep in mind that some chili paste brands are already salty, so make sure not to add too much when marinating the chicken.

      A bowl of coconut milk above the mixing bowlA bowl of red chili paste above of a mixing bowl of coconut milkA hand is mixing ingredients in a mixing bowl

    2. Score the top of the chicken breasts (about 1.5 cm apart), then rub the marinade all over.

      Two cut chicken breasts, a hand holding a knife cut a chicken breastTwo cut chicken breasts are on chopping boardTwo chicken breasts are in a mixing bowl with marinating sauceA hand is holding chicken breast covered with marinating sauce

    3. Let it rest for 15–20 minutes.

      A hand is holding chicken breast covered with marinating sauce

    4. Slice zucchini into rounds and arrange them in a baking dish. Place the marinated chicken on top.

      An empty baking bowl is next to a plate of sliced zucchiniSliced zucchini laid in a baking bowl is next to a marinated chicken in a mixing bowlTwo marinated chicken breasts are in a baking bowl is next to a mixing bowlTwo marinated chicken breasts are in a baking bowl is next to a mixing bowl

    5. Bake at 375°F (190°C) until fully cooked and golden on top (about 25–30 minutes, depending on thickness).

      Two marinated chicken breasts are in a baking bowl in an ovenTwo marinated chicken breasts are in a baking bowl in an ovenA baking bowl of cooked chicken breasts

    6. While the chicken bakes, sauté chopped onion in a little oil until softened. Add halved cherry tomatoes and cook until they start to break down. Season with salt, pepper, and paprika. Stir in the cream sauce, then add baby spinach and cook until just wilted.

      A bowl of cooking oil is above a panA bowl of cooking oil is above a panA bowl of cooking oil is above a panA bowl of cooking oil is above a panA bowl of cooking oil is above a panA bowl of paprika powder is above a panA bowl of cream sauce is above a panCherry tomatoes cooked in cream sauceCherry tomatoes cooked in cream sauceCherry tomatoes cooked in cream sauce

    7. Place baked chicken with zucchini on a plate and spoon the creamy tomato spinach sauce over the top. Serve hot and enjoy!

      Cherry tomatoes cooked in cream sauceBaked Red Chicken with Creamy Tomato Spinach Sauce

Recipe Notes

Tips

With just a few simple ingredients, you can transform chicken and fresh veggies into a restaurant-worthy meal right in your own kitchen.

The combination of Thai red curry, coconut milk, and a creamy spinach sauce makes every bite rich, comforting, and full of flavor.

It’s the kind of dish that feels special but is easy enough for a weeknight dinner.

Let me know how you like it!