Notes: This recipe for Spicy Coconut Chicken Casserole came from the Quick & Easy Weeknight Meals cooking class given by Chef Wanda Chau of BAH! Baked at home, at the now closed Cookshop. This dish comes together easily and handles substitutions well. I used regular long grain rice instead of jasmine and two chicken breasts (boned) instead of thighs. I omitted the cilantro (because I didn’t have any) and the lemon wedges (because I don’t like them). It was perfect for a Sunday night, tasty, wholesome and filling.
8 pieces of Chicken Thighs
Sea salt & ground black pepper
1 Tbsp. (15 ml) Vegetable Oil
1 Onion, sliced
1 can (400 ml) Coconut Milk
1 cup (240 ml) Chicken Broth
1/2 cup (120 ml) Water
2 Tbsp. (30 ml) Thai Red Curry Paste, more if desired
1 1/2 cup (360 ml) Jasmine Rice
2 Red Bell Peppers, cut into 1″ pieces
1/2 lb. (225g) Green Beans, end removed, cut into 2″ lenghts
1/2 cup (120 ml) Fresh Cilantro, chopped
Sea salt & Ground Black Pepper to taste
I lemon, cut into wedges, for serving.
- Toss chicken thighs with a small amount of vegetable oil and season with salt and pepper.
- Fry both sides until golden brown in a large frying pan. Set aside.
- In a Dutch oven or heavy pot, heat oil over medium heat.
- Fry onion until transparent.
- Add curry paste and give it a good stir.
- Add coconut mil, broth and water, and; bring to a boil , and stir in rice.
- Add chicken with any juices from the frying pan, arranging pieces in a single layer.
- Cover, and reduce heat to medium-low.
- Cook without stirring until rice is almost tender, about 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender.
- Serve with lemon wedges on the side.