Thai Casserole Chicken With Peas and Browned Potatoes Recipe

Name: Thai Casserole Chicken With Peas and Browned Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ 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; ½ 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

Servings: persons

1 ½ 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
½ 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

1
On medium high, heat 1/2 taplespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized.
2
Remove them to a sprayed casserole (with lid).
3
In the same pan heat another 1/2 tablespoon oil and brown the diced potatoes until golden and caramelized - they do not have to be cooked through the important thing is that they are nicely browned.
4
Add them to the casserole.
5
Again - in the same pan - heat the remaining one half tablespoon of oil and caramelize the onion and garlic.
6
Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
7
Stir in the coconut milk and cilantro.
8
Pour over the chicken and potatoes, cover with the lid and bake in a 300 degree F preheated oven for one hour.
9
Check and stir after first 30 minutes.
10
Remove casserole from oven and stir in the frozen peas - do not cook further, the peas will be nice and tender crisp.
11
Cool to room temperature and serve on basmati rice the next day.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ 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, and more.

Yes, Thai Casserole Chicken With Peas and Browned Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Casserole Chicken With Peas and Browned Potatoes

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