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Thai Curry Casserole

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Thai Curry Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 6 chicken thighs, skin removed, de-boned, and cut into ~1″ chunks (about 1-1/2 lbs of actual meat)
  • Large bunch of fresh Kale (about ¾ lb), center vein removed and chopped into large pieces ½ lb shiitake mushrooms, quartered 1
  • medium butternut squash, peeled, seeds removed, and cut into 1-1/2″ cubes (about 2 pounds) ½ can coconut milk (not lite, and make sure to shake well)
  • 1-1/2″ piece fresh ginger root, peeled and grated fine
  • 2 tbsp Thai green curry paste
  • 2 tbsp low-salt Tamari (wheat-free soy sauce)
  • 1 tsp Chinese chili paste (the hot red stuff with seeds in it)
  • ¾ tsp ground turmeric
  • ¾ tsp ground white pepper about 2 tbsp sesame seeds
  • 1~2 tbsp coconut oil as needed
Instructions
  1. After you’ve removed the skin and bones from the chicken thighs, and cut them into pieces, proceed to sauté the meat in coconut oil with the turmeric and white pepper. When done, remove from heat and set aside.
  2. Preheat the oven to 350 degrees.
  3. Using your finger or a paper towel, spread a thin layer of coconut oil all around the inside of a 13×9 baking dish.
  4. Prepare the mushrooms, squash, and kale by cutting as prescribed and separating into prep bowls.
  5. Combine the coconut milk, grated ginger, curry paste, Tamari, and chili paste in a prep bowl or glass measuring bowl. Whisk with a fork to mix well.
  6. In a LARGE mixing bowl, combine the mushrooms, squash, chicken, and approx ¾ of the kale.
  7. Pour the coconut milk/curry mixture over top, reserving about ¼ cup. Toss to mix and coat well all of the ingredients in the bowl.
  8. Spread the coated mixture evenly in the baking dish. Place the remaining kale into the mixing bowl and pour over the reserved sauce.
  9. Toss to mix this well, then spread evenly over the top of the existing ingredients in the dish. Make sure to use a silicone spatula to scrap everything out of the bowl. Sprinkle the sesame seeds over the top of everything.
  10. Cover the dish tightly with aluminum foil. As the dish will be rather full, you may also choose to place it on top of a rimmed bar pan to contain any spills if they occur. Place into the oven and bake with the foil on for 35 minutes.
  11. Remove the foil and continue baking for another 25 to 35 minutes, until the squash is fork tender and the kale on top is brown and crispy (the additional cooking time will depend mostly on the squash). Remove and let sit to cool slightly, then serve.

 

We found this recipe in a recent copy of our local “free” paper and immediately saw the potential…to tweak it.  There are a lot of things that might be considered “out of the ordinary” going into this dish, so it’s easiest to just name it for the primary spice mix that is used to flavor it.  Don’t let that fool you.  Instead, follow along for a great all-in-one meal that will taste as good the next day for leftovers as it will straight out of the oven.

Gather Up:

  • 6 chicken thighs, skin removed, de-boned, and cut into ~1″ chunks (about 1-1/2 lbs of actual meat)
  • Large bunch of fresh Kale (about 3/4 lb), center vein removed and chopped into large pieces
  • 1/2 lb shiitake mushrooms, quartered
  • 1 medium butternut squash, peeled, seeds removed, and cut into 1-1/2″ cubes (about 2 pounds)
  • 1/2 can coconut milk (not lite, and make sure to shake well)
  • 1-1/2″ piece fresh ginger root, peeled and grated fine
  • 2 tbsp Thai green curry paste
  • 2 tbsp low-salt Tamari (wheat-free soy sauce)
  • 1 tsp Chinese chili paste (the hot red stuff with seeds in it)
  • 3/4 tsp ground turmeric
  • 3/4 tsp ground white pepper
  • about 2 tbsp sesame seeds
  • 1~2 tbsp coconut oil as needed

After you’ve removed the skin and bones from the chicken thighs, and cut them into pieces, proceed to sauté the meat in coconut oil with the turmeric and white pepper.  When done, remove from heat and set aside.

Preheat the oven to 350 degrees.  Using your finger or a paper towel, spread a thin layer of coconut oil all around the inside of a 13×9 baking dish.  Prepare the mushrooms, squash, and kale by cutting as prescribed and separating into prep bowls.

Combine the coconut milk, grated ginger, curry paste, Tamari, and chili paste in a prep bowl or glass measuring bowl.  Whisk with a fork to mix well.

In a LARGE mixing bowl (trust me – pick the biggest one you have), combine the mushrooms, squash, chicken, and approx 3/4 of the kale.  Pour the coconut milk/curry mixture over top, reserving about 1/4 cup.  Toss to mix and coat well all of the ingredients in the bowl.

Spread the coated mixture evenly in the baking dish.  Place the remaining kale into the mixing bowl and pour over the reserved sauce.  Toss to mix this well, then spread evenly over the top of the existing ingredients in the dish.  Make sure to use a silicone spatula to scrap everything out of the bowl (it’s that good).  Sprinkle the sesame seeds over the top of everything.

Cover the dish tightly with aluminum foil.  As the dish will be rather full, you may also choose to place it on top of a rimmed bar pan to contain any spills if they occur.  Place into the oven and bake with the foil on for 35 minutes.

Remove the foil and continue baking for another 25 to 35 minutes, until the squash is fork tender and the kale on top is brown and crispy (the additional cooking time will depend mostly on the squash).  Remove and let sit to cool slightly, then serve.  Dig in!