Thai Casserole Chicken With Peas and Browned Potatoes
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 1⁄2 tablespoons peanut oil, you'll need 3 half tablespoons separately
- 8 boneless skinless chicken thighs, all visible fat removed
- 2 medium potatoes, peeled and cut into 1/2 inch dice, pat with paper towel to make sure they are dry or they will not b
- 1 medium onion, quartered and sliced
- 2 garlic cloves, minced
- 1 tablespoon green curry paste, Thai Kitchen brand is recommended
- 1⁄2 tablespoon brown sugar
- 1 tablespoon fresh ginger, grated, can be substituted with bottled ginger
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 200 ml light coconut milk, see fat reducing tip in comments above, mixed with:
- 200 ml coconut milk, regular fat
- 1 tablespoon dried cilantro, or 2 tablespoons fresh
- 1 cup frozen peas, to be added at the end of cooking
directions
- 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).
- 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.
- Again - in the same pan - heat the remaining one half tablespoon of oil and caramelize the onion and garlic.
- Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
- Stir in the coconut milk and cilantro.
- 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.
- Remove casserole from oven and stir in the frozen peas - do not cook further, the peas will be nice and tender crisp.
- Cool to room temperature and serve on basmati rice the next day.
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RECIPE SUBMITTED BY
Emjay99
Canada