Thai Casserole Chicken with Peas and Browned Potatoes
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!
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Recipe Information
Ingredients
- 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
Preheat the oven to 375°F (190°C).
Peel and slice the potatoes into 1/4-inch rounds. Season with a pinch of salt and pepper.
In a large oven-safe skillet or casserole dish, heat 1 tablespoon of vegetable oil over medium-high heat.
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.
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.
Stir in the Thai red curry paste and cook for 1 more minute to release the flavors.
Add the coconut milk, fish sauce, and brown sugar. Stir to combine and let simmer for 2 minutes.
Layer the sliced potatoes in the sauce, slightly overlapping. Scatter the frozen peas on top.
Nestle the seared chicken thighs back into the dish, skin-side up.
Cover the dish with foil or a lid and bake in the preheated oven for 30 minutes.
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.
Garnish with fresh cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.1 g | 339% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 38.7 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5845 mg | 124% | |
*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.
