Thai Casserole Chicken With Peas and Browned Potatoes

May 20, 2023May 20, 20230 1
Spicy and Flavorful Thai Casserole Chicken with Peas and Browned Potatoes Recipe
in Main

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 1/2 tablespoons peanut oil , you 'll need 3 half tablespoons separately
8 boneless skinless chicken thighs , all visible fat removed
2 medium potatoes , peeled and cut into 1/2 inch dice , pat with paper towel to make sure they are dry or they will not b
1 medium onion , quartered and sliced
2 garlic cloves , minced
1 tablespoon green curry paste , Thai Kitchen brand is recommended
1/2 tablespoon brown sugar
1 tablespoon fresh ginger , grated , can be substituted with bottled ginger
1 tablespoon lime juice
1 tablespoon fish sauce
200 ml light coconut milk , see fat reducing tip in comments above , mixed with :
200 ml coconut milk , regular fat
1 tablespoon dried cilantro , or 2 tablespoons fresh
1 cup frozen peas , to be added at the end of cooking

Nutrision Information

Servings Per Recipe
4
Calories
390
Sugar
5g
Fat
21g
This delicious Thai Casserole Chicken with Peas and Browned Potatoes is a great way to add some spice and variety to your usual chicken dinner. Thai green curry paste adds depth and heat to the dish, while fresh ginger and fish sauce round out the flavors. Potatoes and peas provide healthy carbs and fiber. The casserole is easy to make and a great choice for weeknight dinners. The recipe yields 4 servings.

Instructions

1.Preheat the oven to 400°F.
2.Heat 1 1/2 tablespoons of peanut oil in a large skillet over medium-high heat.
3.Add the boneless, skinless chicken thighs to the skillet and cook for 5-7 minutes on each side, until browned. Once done, transfer them to a 2 quart casserole dish.
4.In the same skillet, heat 2 tablespoons of peanut oil over medium heat. Add the diced potatoes and cook for 7-10 minutes, or until they are golden brown and crispy. Add them to the casserole dish, spreading them evenly over the chicken.
5.Add the sliced onions and minced garlic to the skillet, and cook for a few minutes. Add the green curry paste, brown sugar, grated ginger, lime juice, and fish sauce. Stir everything together and cook for 1-2 minutes.
6.Add the light coconut milk, coconut milk, and cilantro to the skillet. Bring this to a simmer and stir, then add the frozen peas and cook for a few more minutes.
7.Pour the sauce evenly over the chicken and potatoes in the casserole dish.
8.Cover the casserole dish with foil and bake for 25-30 minutes. After 25 minutes, remove the foil and continue to bake for 10-15 more minutes, or until the chicken is cooked through.
9.Once finished, let the casserole cool for 5-10 minutes before serving.

PROS

This Thai Casserole Chicken with Peas and Browned Potatoes recipe is full of flavor and depth, thanks to the combination of Thai green curry paste, ginger, and fish sauce.
The dish is a great way to spice up your usual chicken dinner.

The recipe is easy to make and requires minimal preparation time.

CONS

The recipe requires a few specific ingredients, like green curry paste, fish sauce, and cilantro, which may not be common in a standard pantry.
This dish can also be a bit spicy for some palates.
Additionally, this recipe is not suitable for those with a peanut allergy.

HEALTH & BENEFITS

This dish is packed with protein, thanks to the chicken, and vegetables like peas and potatoes provide healthy carbohydrates, fiber, and vitamins.
The ginger in this recipe has been linked to reducing inflammation, helping with digestion, and even reducing muscle soreness. Peas are known to provide antioxidant and anti-inflammatory benefits, while also helping to lower blood sugar levels.

Print

Leave a Reply

Your email address will not be published.