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Thai Chicken Curry Casserole

Michelle Tam
  • 45 minutes
  • Serves 4

INGREDIENTS

1/4

 cup Thai red curry paste (or whichever color you prefer)

1 14 ounce can

) full-fat coconut milk

1 tbsp

Red Boat fish sauce

1 tbsp

coconut aminos

1 1/2 tsp

Diamond Crystal brand kosher salt (use ¾ teaspoon salt if using Morton’s kosher salt or fine grain salt)

1 1/2 lb

boneless, skinless chicken thighs, trimmed of excess fat and thinly sliced

1

small yellow onion, thinly sliced

3

large carrots, peeled and cut into ¼-inch slices

1 lb

broccoli florets

1

medium red bell pepper, stemmed, seeded, and cut into thin strips

Juice from 1 lime

1/2 cup

fresh basil leaves

1/4 cup

fresh cilantro leaves