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Spicy Thai Red Curry Chicken Casserole

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 8 to 10 servings
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Nonstick cooking spray, for the pan

1 pound boneless, skinless chicken thighs, thinly sliced 

2 cups small broccoli florets 

1 1/2 cups jasmine or basmati rice 

1 medium red bell pepper, thinly sliced 

1/2 medium yellow onion, thinly sliced 

One 14-ounce can light coconut milk 

1 cup chicken broth 

2 tablespoons red curry paste 

2 tablespoons fish sauce 

2 teaspoons brown sugar 

Juice of 1 lime 

1/4 cup chopped salted roasted peanuts 

1/4 cup minced fresh cilantro 


  1. Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
  2. Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.