Best 2 Spicy Coconut Chicken Casserole Recipes

Tantalize your taste buds with a culinary journey to the tropics with our Spicy Coconut Chicken Casserole, a harmonious blend of bold flavors and creamy textures that will transport you to paradise. This delectable dish features succulent chicken enveloped in a luscious coconut sauce, infused with a symphony of aromatic spices that awakens the senses. Alongside this tantalizing main course, we present a medley of complementary recipes that elevate your dining experience. Embark on a culinary adventure with our zesty Coconut Rice, a perfect accompaniment that absorbs the rich sauce, and our refreshing Cucumber Salad, a crisp and cooling contrast to the warmth of the casserole. Indulge in the ultimate comfort food with our velvety Mashed Sweet Potatoes, their natural sweetness complementing the savory chicken. For a touch of elegance, try our sophisticated Asparagus with Lemon Butter, its vibrant green hue adding a pop of color to your plate. And to satisfy your sweet cravings, our delectable Coconut Macaroons offer a delightful finish to your tropical feast.

Here are our top 2 tried and tested recipes!

SPICY COCONUT CHICKEN CASSEROLE

Spicy Coconut Chicken Casserole image

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

Ingredients

1 tablespoon olive oil
4 whole chicken legs
coarse salt and pepper
1 (14 1/2 ounce) can light coconut milk
1 1/2 cups reduced-sodium chicken broth
1 -2 teaspoon Thai red curry paste
1 cup jasmine rice
2 red bell peppers, cut into strips
8 ounces fresh green beans, cut into 1 inch lengths
1/2 lemon, cut into wedges, for serving

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

SPICY COCONUT CHICKEN CASSEROLE image

Categories Soup/Stew Chicken

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 whole chicken legs (about 3 pounds total)
Coarse salt and ground pepper
1 14.5-oz can light coconut milk
12-oz canned reduced-sodium chicken broth
1-2 teaspoons Thai red curry paste
1 cup jasmine rice
2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
8 ounces green beans (stem ends removed), cut into 1-inch lengths
1/2 lemon, cut into wedges, for serving

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:

Choose the right chicken pieces: Boneless, skinless chicken breasts or thighs work best in this recipe. If you're using chicken breasts, you may need to pound them thin so they cook evenly.
Don't overcrowd the pan: When searing the chicken, be sure to do it in batches so that the chicken has plenty of room to brown. If you overcrowd the pan, the chicken will steam instead of sear.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the chicken from sticking. A Dutch oven or braising pan is a good choice.
Don't skip the coconut milk: Coconut milk is what gives this dish its rich, creamy flavor. Be sure to use full-fat coconut milk for the best results.
Add some spice: If you like a little heat, add a teaspoon or two of red pepper flakes or cayenne pepper to the sauce. You can also add a chopped jalapeño or serrano pepper.
Serve with rice or quinoa: This dish is traditionally served with rice, but it can also be served with quinoa or another grain of your choice.

Conclusion:

This spicy coconut chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, and the sauce is rich and creamy. The combination of spices gives the dish a nice kick of heat. Serve this dish with rice or quinoa and a side of vegetables for a complete meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #easy #beginner-cook #chicken #spicy #one-dish-meal #meat #chicken-thighs-legs #taste-mood #3-steps-or-less