Thai Casserole Chicken With Peas And Browned Potatoes Recipe

Indulge in this flavorful Thai Casserole Chicken, bursting with caramelized chicken, perfectly browned potatoes, and vibrant peas! This make-ahead recipe is perfect for busy weeknights. The rich coconut milk, fragrant curry, and hint of sweetness create an unforgettable taste sensation that only improves with time! A clever fat-reducing tip uses a blend of lite and regular coconut milk for incredible flavor without the extra calories. Get ready for a taste of Thailand in your kitchen!

Prep Time 20 mins
Cook Time 80 mins
Calories 220.7 kcal
Protein 32g
Rating 4.0 (2 Reviews)
Thai Casserole Chicken With Peas And Browned Potatoes

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Casserole Chicken With Peas And Browned Potatoes

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How to Make Thai Casserole Chicken With Peas And Browned Potatoes

  1. Heat 1 tablespoon oil in a non-stick skillet (a wok works great!) over medium-high heat. Brown 1 lb boneless, skinless chicken thighs until golden and caramelized. Remove to a greased casserole dish.
  2. Add another 1 tablespoon oil to the skillet and brown 1 lb diced potatoes until golden. They don't need to be fully cooked, just nicely browned. Add to the casserole dish.
  3. Add the remaining 1 tablespoon oil to the skillet. Caramelize 1 medium onion and 2 cloves garlic, minced.
  4. Reduce heat to medium. Stir in 2 tablespoons Thai green curry paste, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, 2 tablespoons lime juice, and 1 tablespoon fish sauce.
  5. Add 400ml of coconut milk (mix 200ml lite and 200ml regular for reduced fat) and 1/4 cup chopped fresh cilantro. Stir well.
  6. Pour the sauce over the chicken and potatoes in the casserole dish. Cover and bake in a preheated 300°F (150°C) oven for 1 hour.
  7. Check and stir after 30 minutes.
  8. Remove from oven. Stir in 1 cup frozen peas. Do not overcook; the peas will be perfectly tender-crisp.
  9. Cool to room temperature. Refrigerate for at least 2 hours (or overnight for best flavor). Serve over basmati rice.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

11g

Fat

29g

Carbs

5g