Thai Casserole Chicken with Peas and Browned Potatoes

Transform your weeknight dinner routine with this rich and tantalizing Thai Casserole Chicken with Peas and Browned Potatoes. This comforting one-dish recipe combines crispy-skinned, seared chicken thighs with layers of tender yellow potatoes, vibrant green peas, and a luscious coconut milk sauce infused with aromatic Thai red curry paste, garlic, and ginger. The potatoes soak up the bold flavors of the sauce while the oven-baked chicken turns irresistibly golden. Finished with a touch of fish sauce and brown sugar for balanced savory-sweet notes, this easy prep, 70-minute recipe is perfect for feeding the family or impressing guests. Garnish with fresh cilantro and serve it straight from the casserole dish—it’s a dinner bursting with hearty, exotic flavor. Perfect for fans of Thai cuisine and cozy, wholesome meals!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 4 medium Yellow potatoes
• 1 cup Frozen peas
• 1 can Coconut milk (full fat)
• 2 tablespoons Thai red curry paste
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 medium Onion
• 2 tablespoons Vegetable oil
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel and slice the potatoes into 1/4-inch rounds. Season with a pinch of salt and pepper.

Step 3

In a large oven-safe skillet or casserole dish, heat 1 tablespoon of vegetable oil over medium-high heat.

Step 4

Sear the chicken thighs, skin-side down, for about 4-5 minutes or until golden brown. Flip and cook for another 2 minutes. Remove and set aside.

Step 5

In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced onion, minced garlic, and grated ginger until fragrant, about 2-3 minutes.

Step 6

Stir in the Thai red curry paste and cook for 1 more minute to release the flavors.

Step 7

Add the coconut milk, fish sauce, and brown sugar. Stir to combine and let simmer for 2 minutes.

Step 8

Layer the sliced potatoes in the sauce, slightly overlapping. Scatter the frozen peas on top.

Step 9

Nestle the seared chicken thighs back into the dish, skin-side up.

Step 10

Cover the dish with foil or a lid and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender, the chicken is fully cooked, and the skin is crispy.

Step 12

Garnish with fresh cilantro before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(2313.2g)

Amount per serving	% Daily Value*
Calories	3823.1

Total Fat 264.1g	0%
Saturated Fat 127.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 729mg	0%
Sodium 5222.8mg	0%
Total Carbohydrate 199.4g	0%
Dietary Fiber 23.4g	0%
Total Sugars 38.7g
Protein 195.2g	0%

Vitamin D 0IU	0%
Calcium 344.0mg	0%
Iron 20.5mg	0%
Potassium 5845.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 19.7%

Carbs: 20.2%