Thai Casserole Chicken With Peas and Browned Potatoes

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“Make this ahead of time and refrigerate before you need to serve it - the flavour will only improve! FAT REDUCING TIP: Mix together one 400ml can lite coconut milk and one 400ml regular fat coconut milk. This will greatly reduce the fat content without sacrificing the rich coconut flavour. Use one canful of this mixture for this recipe and freeze the rest for later use. Caramelizing the chicken, potatoes and onions gives a wonderful flavour to this curry so don't be tempted to skip these steps!”
1hr 20mins

Ingredients Nutrition


  1. On medium high, heat 1/2 taplespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid).
  2. In the same pan heat another 1/2 tablespoon oil and brown the diced potatoes until golden and caramelized - they do not have to be cooked through the important thing is that they are nicely browned. Add them to the casserole.
  3. Again - in the same pan - heat the remaining one half tablespoon of oil and caramelize the onion and garlic.
  4. Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce.
  5. Stir in the coconut milk and cilantro.
  6. Pour over the chicken and potatoes, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes.
  7. Remove casserole from oven and stir in the frozen peas - do not cook further, the peas will be nice and tender crisp.
  8. Cool to room temperature and serve on basmati rice the next day.

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