Best 2 Spicy Coconut Chicken Casserole Recipes
Do you have a hankering for a spicy dish that will tantalize your taste buds and leave you feeling satisfied? Look no further than the delectable Spicy Coconut Chicken Casserole! This culinary masterpiece combines the bold flavors of coconut and chili peppers to create a symphony of flavors that will transport you to paradise. With tender chicken, creamy coconut sauce, and a hint of spice, this casserole is a guaranteed crowd-pleaser. Get ready to embark on a culinary journey as we delve into the secrets of creating this irresistible dish, leaving you with a feast fit for royalty.
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SPICY COCONUT CHICKEN CASSEROLE
Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.
Provided by PeytonandKaylansMama
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
- To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes.
- Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.
SPICY COCONUT CHICKEN CASSEROLE
Steps:
- 1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2). 2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes. 3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
Tips:
- Use a good quality coconut milk for the best flavor. A thick, creamy coconut milk will give the casserole a rich, decadent flavor.
- Don't be afraid to adjust the amount of spice in the dish to your liking. If you prefer a milder flavor, use less cayenne pepper or omit it altogether. If you like things spicy, add more cayenne pepper or even a pinch of chili powder.
- If you don't have a Dutch oven, you can use a large skillet or braising pan. Just be sure that it has a lid and is oven-safe.
- Serve the casserole over rice or noodles for a complete meal. You can also serve it with a side of vegetables or salad.
Conclusion:
Spicy coconut chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is flavorful, creamy, and has just the right amount of spice. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.
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