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12) Thai Coconut Curry Chicken Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs cooked chicken shredded
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth
  • 3 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 cups cooked rice
  • 1 cup frozen peas and carrots
  • 1 small onion chopped
  • 1 cup shredded mozzarella or Monterey Jack
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • Cilantro for garnish optional

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
  2. Sauté onion in a little oil until soft. Stir in curry paste, coconut milk, broth, fish sauce, and sugar until smooth.
  3. Mix shredded chicken, cooked rice, frozen veggies, and lime juice in a bowl. Pour curry sauce over and stir to coat.
  4. Transfer to dish, top with cheese, and bake 20-25 minutes until bubbly and slightly browned.
  5. Let sit 5 minutes, garnish with cilantro, and serve.