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Thai Chicken Curry Casserole

Michelle Tam
  • 45 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken thighs, boneless skinless

1/2 cup

Basil, fresh leaves

1 lb

Broccoli florets

3

Carrots, peeled and cut into 1/4-inch slices, large

1/4 cup

Cilantro, fresh leaves

1

Lime, Juice from

1

Red bell pepper, medium

1

Yellow onion, small

1 14 ounce can

Coconut milk, full-fat

1/4 cup

Thai red curry paste

1 tbsp

Red boat fish sauce

1 1/2 tsp

Diamond crystal brand kosher salt

1 tbsp

Coconut aminos