Coconut Chicken Casserole

Name: Coconut Chicken Casserole
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp. canola oil; 1 1/2 lb. skinless, boneless chicken thighs; 1 medium onion; 1 medium red pepper; 2 tbsp. green curry paste; 2 tsp. fresh ginger; 1 c. lower-sodium chicken broth; 1 large sweet potato; 3/4 c. light coconut milk; 1 tsp. cornstarch; 2 c. sugar snap peas; 1/2 c. fresh cilantro leaves

Published: Dec 7, 2012

Jump to recipe

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Cal/Serv:

240

Served over rice, this chicken curry's spice subtly builds, only to be soothed by the creamy touch of coconut milk.

Advertisement - Continue Reading Below

Ingredients

1 Tbsp. canola oil
1 1/2 lb. skinless, boneless chicken thighs
1 medium onion
1 medium red pepper
2 Tbsp. green curry paste
2 tsp. fresh ginger
1 cup lower-sodium chicken broth
1 large sweet potato
3/4 cup light coconut milk
1 tsp. cornstarch
2 cups sugar snap peas
1/2 cup fresh cilantro leaves

Directions

1. Step 1In 6-quart Dutch oven, heat oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until browned, stirring. Transfer to bowl.
2. Step 2Add onion and red pepper to pot. Cook 3 minutes, stirring; stir in curry, ginger, and 1/4 teaspoon salt. Add broth and potato. Heat to boiling on high. Cover; cook 5 minutes. Stir in chicken. Reduce heat to maintain simmer. Cover; cook 10 minutes or until chicken is cooked (165 degrees F) and vegetables are tender.
3. Step 3Whisk coconut milk and cornstarch until smooth; stir into pot along with peas. Heat to boiling on high. Cover; simmer on medium 3 minutes or until peas are hot. Serve with cilantro over rice.