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Spicy Thai Red Curry Chicken Casserole

Spicy Thai Red Curry Chicken Casserole

Servings 8


  • nonstick cooking spray
  • 1 1/2 cups jasmine rice
  • 2 cups small broccoli florets
  • 1 medium red pepper sliced
  • 1/2 medium yellow onion sliced
  • 1 pound boneless, skinless chicken thighs sliced
  • salt and pepper
  • 14 ounces canned light coconut milk
  • 2 cups chicken broth
  • 1-2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • juice of 1 lime
  • 1/4 cup chopped salted peanuts
  • 1/4 cup chopped fresh cilantro


  • Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
  • Add a layer of rice to the bottom of the pan. Evenly scatter a layer of broccoli, red pepper, and onion. Top with chicken slices. Season with salt and pepper.
  • In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar, and lime juice. Pour the mixture over the ingredients in the pan, making sure the lquid covers the rice. Bake until the rice is cooked and most of the liquid is absorbed, 60 minutes. Sprinkle with the chopped peanuts and cilantro before serving.