Thai Chicken Curry Casserole (Whole30, Low Carb)

JERF, Keto, Paleo, Whole 30, Poultry, Thai

Prep Time: 10 mins Cook Time: 35 mins Servings: Serves 4 Source:

Ingredients

¼ cup Thai red curry paste; use only 2 tablespoons if you’ve got a spicy Thai paste and you want it more mild

1 (14-ounce can) full-fat coconut milk

1 tablespoons Red Boat fish sauce

1 tablespoon coconut aminos

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

1½ pounds 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 pound broccoli florets, and/or baby book choy, sliced

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

Juice from 1 lime

½ cup fresh basil leaves

¼ cup fresh cilantro leaves

Directions

Preheat the oven to 400°F with the rack in the middle position. Prep the ingredients as the oven heats up.

In a large bowl, combine the curry paste, coconut milk, fish sauce, coconut aminos, and kosher salt. Whisk well.

Add the sliced chicken, and the vegetables. Toss well.

Transfer the contents to a 9-inch by 13-inch casserole or baking dish. Cover tightly with foil and shove it in the oven.

Bake for 35 to 40 minutes, or until cooked through and bubbly.

Stir in the lime juice and herbs, and serve immediately.

This Thai Chicken Curry Casserole pairs perfectly with Cauliflower Rice!

Nutrition

Calories: 453kcal | Carbohydrates: 20g | Protein: 38g | Fat: 24g | Fiber: 6g