Thai Chicken Curry Casserole

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

) full-fat coconut milk

Red Boat fish sauce

coconut aminos

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

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

small yellow onion, thinly sliced

large carrots, peeled and cut into ¼-inch slices

broccoli florets

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

Juice from 1 lime

fresh basil leaves

fresh cilantro leaves