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You are here: Home / Mains / Spicy Coconut Chicken Casserole

Spicy Coconut Chicken Casserole

January 21, 2013 by Shelley Updated: March 3, 2023

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.

Serves 4

Ingredients
8 pieces of Chicken Thighs
Vegetable Oil
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.

Directions

  1. Toss chicken thighs with a small amount of vegetable oil and season with salt and pepper.
  2. Fry both sides until golden brown in a large frying pan. Set aside.
  3. In a Dutch oven or heavy pot, heat oil over medium heat.
  4. Fry onion until transparent.
  5. Add curry paste and give it a good stir.
  6. Add coconut mil, broth and water, and; bring to a boil , and stir in rice.
  7. Add chicken with any juices from the frying pan, arranging pieces in a single layer.
  8. Cover, and reduce heat to medium-low.
  9. Cook without stirring until rice is almost tender, about 15 minutes.
  10. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender.
  11. Serve with lemon wedges on the side.

 

Filed Under: Mains Tagged With: bah, baked at home, one pot meal, spicy coconut chicken casserole, vancouver chef, wanda chau

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