Thai Chicken Curry Casserole
Ingredients
The sauce
-
¼
cup
Thai red curry paste
-
1
14-ounce can
full-fat coconut milk
-
1
tablespoon
Red Boat fish sauce
-
1
tablespoon
coconut aminos
-
1½
teaspoons
kosher salt
The protein and vegetables
-
1½
pounds
boneless, skinless chicken thighs
-
1
small
yellow onion
-
3
large
carrots
-
1
pound
broccoli florets
-
1
medium
red bell pepper
The finishing touches
-
1
juice
lime
-
½
cup
fresh basil leaves
-
¼
cup
fresh cilantro leaves
Instructions
- Preheat the oven to 400°F and prepare the ingredients.
- In a large bowl, mix the curry paste, coconut milk, fish sauce, coconut aminos, and kosher salt.
- Add the sliced chicken, onion, carrots, broccoli, and bell pepper to the mixture and toss well.
- Transfer the mixture to a casserole dish and cover tightly with foil.
- Bake for 35 to 40 minutes until cooked through and bubbly.
- Stir in the lime juice and herbs, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
453
Total fat
24g
Total carbohydrates
20g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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