Description
A flavorful and healthy Thai-inspired coconut curry chicken casserole packed with protein and vegetables.
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- 1 can (14 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add garlic and ginger, sauté for 1 minute.
- Add chicken and cook until browned, about 5 minutes.
- Stir in curry paste, coconut milk, fish sauce, brown sugar, and lime juice.
- Add vegetables and mix well.
- Transfer to a casserole dish and bake for 20 minutes.
- Garnish with cilantro before serving.
Notes
- Adjust curry paste for desired spiciness.
- Serve with rice or quinoa.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Thai