Craving a mouthwatering Thai-inspired dish that will transport your taste buds to the vibrant streets of Bangkok? Look no further than this irresistible Thai Chicken Curry Casserole! Imagine a creamy, spicy blend of tender chicken, crisp vegetables, and rich coconut milk, all baked to perfection and topped with fresh cilantro. This one-pan wonder is not just a meal—it's a culinary adventure that will have your family and friends begging for seconds. Whether you're a curry enthusiast or a newcomer to Thai cuisine, this recipe promises to deliver explosive flavors with minimal effort.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon fish sauce
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the shredded cooked chicken, coconut milk, and red curry paste. Whisk thoroughly until the curry paste is completely incorporated and the mixture is smooth and well-blended.
- Add fish sauce to the chicken mixture and stir to distribute the flavor evenly. The fish sauce will provide a depth of umami flavor to the dish.
- Slice the bell pepper into thin strips and trim the snap peas. Add these fresh vegetables to the chicken curry mixture, gently folding them in to ensure even distribution.
- Pour the entire mixture into the prepared baking dish, spreading it out evenly to create a consistent layer.
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the edges are bubbling and the top is slightly golden brown.
- Remove from the oven and let the casserole rest for 5-10 minutes to allow the flavors to settle and the sauce to thicken slightly.
- Before serving, garnish generously with fresh chopped cilantro leaves for a burst of bright, fresh flavor.
- Serve hot over steamed jasmine rice or with warm naan bread to soak up the delicious curry sauce.
Tips
- Use pre-cooked or rotisserie chicken to save time and ensure tender meat.
- Adjust the red curry paste quantity to control the spice level—start with less and add more if needed.
- For extra depth of flavor, toast the curry paste in a pan for 30 seconds before mixing with other ingredients.
- Choose fresh, crisp vegetables to maintain texture and add visual appeal.
- Let the casserole rest after baking to allow the sauce to thicken and flavors to meld.
- Serve with jasmine rice or naan bread to soak up the delicious curry sauce.
- For a lighter version, use low-fat coconut milk and reduce the amount of fish sauce.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 5g
Protein: 12g
Fat: g
Saturated Fat: 7g
Cholesterol: 30mg
