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    You are in: Home / Recipes / Thai Casserole Chicken With Peas and Browned Potatoes Recipe
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    Thai Casserole Chicken With Peas and Browned Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Emjay99's Note:

    Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use. Caramelizing the chicken, potatoes and onions gives a wonderful flavour to this curry so don't be tempted to skip these steps!

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    Units: US | Metric


    1. 1
      On medium high, heat 1/2 taplespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
    2. 2
      In the same pan heat another 1/2 tablespoon oil and brown the diced potatoes until golden and caramelized - they do not have to be cooked through the important thing is that they are nicely browned. Add them to the casserole.
    3. 3
      Again - in the same pan - heat the remaining one half tablespoon of oil and caramelize the onion and garlic.
    4. 4
      Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
    5. 5
      Stir in the coconut milk and cilantro.
    6. 6
      Pour over the chicken and potatoes, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes.
    7. 7
      Remove casserole from oven and stir in the frozen peas - do not cook further, the peas will be nice and tender crisp.
    8. 8
      Cool to room temperature and serve on basmati rice the next day.

    Ratings & Reviews:

    • on July 12, 2006


      This was easy and quite good. I added some frozen veggies and did not use the regular coconut milk. I did add a couple of spoonfuls of sour cream instead. This also balanced out the spicy-ness of the dish. I overdid the curry paste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2006


      I liked it a lot, but my family was less enthusiastic. If I wre to make this again, I would cut up the chicken--it would be easier to eat and serve that way. I also used all "Lite" coconut milk. this dish definitely needs to be served over rice.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Casserole Chicken With Peas and Browned Potatoes

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 220.7
    Calories from Fat 97
    Total Fat 10.7 g
    Saturated Fat 5.9 g
    Cholesterol 57.2 mg
    Sodium 262.1 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 2.2 g
    Sugars 2.8 g
    Protein 16.4 g

    The following items or measurements are not included:

    green curry paste

    light coconut milk

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