Spicy Coconut Chicken Casserole
Indulge in the bold and comforting flavors of this Spicy Coconut Chicken Casserole, a one-dish wonder that combines tender, seared chicken thighs with creamy coconut curry-infused jasmine rice. Packed with aromatic ingredients like garlic, ginger, and red curry paste, this baked casserole offers a harmonious balance of spice, sweetness, and tanginess, elevated with a splash of lime juice and a hint of fish sauce. The vibrant addition of red bell peppers and fresh cilantro adds a delightful pop of color and freshness, making it the perfect recipe for weeknight dinners or impressing guests. With easy prep and a bake-and-forget approach, this casserole is both effortless and packed with tropical, savory flair. Keywords: spicy coconut chicken casserole, creamy curry casserole, one-pot chicken recipe, easy baked casserole, weeknight dinner recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 14 ounces (1 can) coconut milk
- 1 cup chicken broth
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 cup, uncooked jasmine rice
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon (optional) red chili flakes
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear them in the skillet for 2-3 minutes per side until browned. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, red bell pepper, minced garlic, and grated ginger for 3-4 minutes, or until the vegetables are softened and fragrant.
Stir in the red curry paste and cook for 1 minute, allowing the flavors to intensify.
Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce, brown sugar, lime juice, and red chili flakes (if using). Simmer for 3-4 minutes to meld the flavors.
In a 9x13-inch casserole dish, spread the uncooked jasmine rice evenly along the bottom.
Arrange the seared chicken thighs on top of the rice in the casserole dish.
Carefully pour the coconut curry mixture over the chicken and rice, ensuring the liquid fully covers the rice.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the rice is cooked through and the chicken is tender.
Remove the foil and bake for an additional 5 minutes to allow the top to slightly brown.
Garnish the casserole with fresh chopped cilantro before serving.
Serve hot and enjoy your Spicy Coconut Chicken Casserole!
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 103.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
