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.

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🍗 Paleo
Thai
Casserole
Coconut
Curry
Spicy

15 mins

45 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 20g
Fiber - 4g
Sodium - 800mg

Ingredients

Total: 15Serves: 4
3/2 lbs Chicken Thighs
Notes:

boneless, skinless

3/2 cups Coconut Milk
2 tbsp Red Curry Paste
2 tbsp Fish Sauce
2 tbsp Brown Sugar
2 tbsp Lime Juice
Notes:

freshly squeezed

1 large Bell Pepper
Notes:

sliced

1 medium Onion
Notes:

sliced

3 cloves Garlic
Notes:

minced

1 tbsp Ginger
Notes:

minced

1 tsp Salt
1 tsp Black Pepper
2 tbsp Cooking Oil
2 tbsp Fresh Cilantro
Notes:

chopped

4 cups Cooked Jasmine Rice

Instructions

Step 1 : Preparation

Preheat the oven to 375°F (190°C).

Step 2 : Preparation

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.

Step 3 : Cooking

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.

Step 4 : Cooking

In the same skillet, add the bell pepper, onion, garlic, and ginger. Cook until the vegetables are softened, about 5 minutes.

Step 5 : Cooking

Return the chicken thighs to the skillet and pour the coconut milk mixture over the chicken and vegetables. Stir to combine.

Step 6 : Cooking

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.