Thai Chicken Casserole
By Dinnerfy
A flavorful and spicy Thai chicken casserole made with chicken thighs, coconut milk, red curry paste, and a variety of aromatic spices. This Paleo-friendly dish is perfect for those who enjoy a spicy and creamy curry flavor.
Signup to Dinnerfy to explore more
15 mins
45 mins
Nutritional Value
Ingredients
boneless, skinless
freshly squeezed
sliced
sliced
minced
minced
chopped
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, lime juice, salt, and black pepper. Stir until well combined.
Heat cooking oil in a large skillet over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell pepper, onion, garlic, and ginger. Cook until the vegetables are softened, about 5 minutes.
Return the chicken thighs to the skillet and pour the coconut milk mixture over the chicken and vegetables. Stir to combine.
Transfer the mixture to a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.