Coconut Chicken Casserole

Name: Coconut Chicken Casserole
Ingredients: 1 tbsp. canola oil; 1 1/2 lb. skinless, boneless chicken thighs; 1 medium onion; 1 medium red pepper; 2 tbsp. green curry paste; 2 tsp. fresh ginger; 1 c. lower-sodium chicken broth; 1 large sweet potato; 3/4 c. light coconut milk; 1 tsp. cornstarch; 2 c. sugar snap peas; 1/2 c. fresh cilantro leaves

12 ingredients

16 steps

Ingredients

1 tbsp. canola oil
1 1/2 lb. skinless, boneless chicken thighs
1 medium onion
1 medium red pepper
2 tbsp. green curry paste
2 tsp. fresh ginger
1 c. lower-sodium chicken broth
1 large sweet potato
3/4 c. light coconut milk
1 tsp. cornstarch
2 c. sugar snap peas
1/2 c. fresh cilantro leaves

Directions

1

In 6-quart Dutch oven, heat oil on medium-high.
2

Add chicken; sprinkle with 1/4 teaspoon salt.
3

Cook 5 minutes or until browned, stirring.
4

Transfer to bowl.
5

Add onion and red pepper to pot.
6

Cook 3 minutes, stirring; stir in curry, ginger, and 1/4 teaspoon salt.
7

Add broth and potato.
8

Heat to boiling on high.
9

Cover; cook 5 minutes.
10

Stir in chicken.
11

Reduce heat to maintain simmer.
12

Cover; cook 10 minutes or until chicken is cooked (165 degrees F) and vegetables are tender.
13

Whisk coconut milk and cornstarch until smooth; stir into pot along with peas.
14

Heat to boiling on high.
15

Cover; simmer on medium 3 minutes or until peas are hot.
16

Serve with cilantro over rice.