Thai Casserole Chicken with Peas and Browned Potatoes

Nutriscore Rating: 67/100

Transform your weeknight dinner routine with this rich and tantalizing Thai Casserole Chicken with Peas and Browned Potatoes. This comforting one-dish recipe combines crispy-skinned, seared chicken thighs with layers of tender yellow potatoes, vibrant green peas, and a luscious coconut milk sauce infused with aromatic Thai red curry paste, garlic, and ginger. The potatoes soak up the bold flavors of the sauce while the oven-baked chicken turns irresistibly golden. Finished with a touch of fish sauce and brown sugar for balanced savory-sweet notes, this easy prep, 70-minute recipe is perfect for feeding the family or impressing guests. Garnish with fresh cilantro and serve it straight from the casserole dish—it’s a dinner bursting with hearty, exotic flavor. Perfect for fans of Thai cuisine and cozy, wholesome meals!

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 6 pieces Chicken thighs (bone-in, skin-on)
• 4 medium Yellow potatoes
• 1 cup Frozen peas
• 1 can Coconut milk (full fat)
• 2 tablespoons Thai red curry paste
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 medium Onion
• 2 tablespoons Vegetable oil
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

📝 Instructions

12 steps

1. Preheat the oven to 375°F (190°C).

2. Peel and slice the potatoes into 1/4-inch rounds. Season with a pinch of salt and pepper.

3. In a large oven-safe skillet or casserole dish, heat 1 tablespoon of vegetable oil over medium-high heat.

4. Sear the chicken thighs, skin-side down, for about 4-5 minutes or until golden brown. Flip and cook for another 2 minutes. Remove and set aside.

5. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced onion, minced garlic, and grated ginger until fragrant, about 2-3 minutes.

6. Stir in the Thai red curry paste and cook for 1 more minute to release the flavors.

7. Add the coconut milk, fish sauce, and brown sugar. Stir to combine and let simmer for 2 minutes.

8. Layer the sliced potatoes in the sauce, slightly overlapping. Scatter the frozen peas on top.

9. Nestle the seared chicken thighs back into the dish, skin-side up.

10. Cover the dish with foil or a lid and bake in the preheated oven for 30 minutes.

11. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender, the chicken is fully cooked, and the skin is crispy.

12. Garnish with fresh cilantro before serving. Serve hot and enjoy!

Nutrition Facts

1 serving (499.9g)

Calories		805
% Daily Value*
Total Fat		57.0 g	73%
	Saturated Fat	29.5 g	147%
	Polyunsaturated Fat	4.0 g
Cholesterol		121 mg	40%
Sodium		1083 mg	47%
Total Carbohydrate		44.5 g	16%
	Dietary Fiber	5.0 g	18%
	Total Sugars	9.5 g
Protein		35.5 g	71%
Vitamin D		0.0 mcg	0%
Calcium		85 mg	7%
Iron		4.5 mg	25%
Potassium		1384 mg	29%

*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.

Source of Calories

Fat: 2057 cal (61.7%%)

Protein: 564 cal (16.9%%)

Carbs: 714 cal (21.4%%)