Thai Chicken Curry Casserole
This Thai Chicken Curry Casserole is a fast and easy Southeast Asian inspired Whole30 one-pan supper that the whole family will enjoy!
gluten-free, low carb, paleo, Primal, Whole30
Thai red curry paste
or whichever color you prefer, use only 2 tablespoons if you’ve got a spicy Thai paste and you want it more mild
14-ounce can full-fat coconut milk
Red Boat fish sauce
Diamond Crystal brand kosher salt
use ¾ teaspoon salt if using Morton’s kosher salt or fine grain salt
skinless chicken thighs, trimmed of excess fat and thinly sliced
small yellow onion
peeled and cut into ¼-inch slices
medium red bell pepper
stemmed, seeded, and cut into thin strips
Juice from 1 lime
fresh basil leaves
fresh cilantro leaves
Preheat the oven to 400°F with the rack in the middle position. Prep the ingredients as the oven heats up.
In a large bowl, combine the curry paste, coconut milk, fish sauce, coconut aminos, and kosher salt. Whisk well.
Add the sliced chicken, and the onion, carrots, broccoli, and bell pepper. Toss well.
Transfer the contents to a 9-inch by 13-inch casserole or baking dish. Cover tightly with foil and shove it in the oven.
Bake for 35 to 40 minutes or until cooked through and bubbly. Stir in the lime juice and herbs, and serve immediately. This Thai Chicken Curry Casserole pairs perfectly with
Simple Cauliflower Rice
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