This Savory Thai Green Curry Chicken Casserole combines the aromatic flavors of Thai green curry with tender chicken and vibrant vegetables, all baked to perfection. It’s the ultimate comfort food, bringing an exotic twist to your dinner table.
The key to this dish is the use of authentic green curry paste, which infuses the casserole with a delightful balance of spice and creaminess. Topped with a crispy layer of breadcrumbs, this casserole is sure to be a family favorite!
Ingredients
INGREDIENTS
- 1 1/2 lbs boneless chicken thighs, cut into pieces
- 2 cups coconut milk
- 2-3 tbsp Thai green curry paste
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup snap peas
- 2 cups cooked jasmine rice
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the coconut milk and green curry paste until well combined.
- Add the chicken pieces, bell pepper, broccoli, carrots, and snap peas to the bowl. Stir until everything is coated with the curry mixture.
- Fold in the cooked jasmine rice and season with salt and pepper to taste.
- Pour the mixture into a greased casserole dish, spreading it evenly.
- In a small bowl, mix the breadcrumbs with olive oil and sprinkle over the top of the casserole.
- Bake for 30-35 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil.
Notes
Tip: For an extra crunch, add some chopped nuts like cashews or peanuts on top before baking.
For a lighter version, you can substitute coconut cream with low-fat coconut milk. If you’re looking to make it more vegetarian-friendly, swap the chicken for tofu or chickpeas.
To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
