This Coconut Curry Chicken and Vegetable Bake offers a delightful twist on a Healthy Chicken Casserole. You’ll love this flavorful, one-pan meal that’s simple to prepare and perfect for a weeknight dinner. It’s a wonderful way to enjoy a wholesome and satisfying dish.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Coconut Milk: Full-fat coconut milk provides the best creaminess. Light coconut milk works too.
- Curry Paste: Red curry paste is recommended; green or yellow curry paste can be used for a different flavor profile.
- Vegetables: Bell peppers, broccoli florets, and carrots are suggested. Feel free to substitute with cauliflower, green beans, or sweet potato.
- Spinach: Fresh baby spinach wilts beautifully into the dish.
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 (13.5 oz) can full-fat coconut milk
- 2-3 tablespoons red curry paste (adjust to your spice preference)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- 1/4 cup fresh cilantro, chopped (for garnish)
Spices:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 4
- Calories per serving: Approximately 450-500
- Tools Needed: Large baking dish (9×13 inch), large mixing bowl
Step-by-Step Instructions:
1. Prepare Your Ingredients
Preheat your oven to 400°F (200°C). Cut your chicken into even 1-inch cubes and chop all your vegetables. This makes assembly quick and easy for your Healthy Chicken Casserole.
2. Mix the Curry Sauce
In a large mixing bowl, whisk together the full-fat coconut milk, red curry paste, grated ginger, minced garlic, salt, and black pepper until smooth. This creates the base for your delicious Coconut Curry Chicken and Vegetable Bake.
3. Combine Chicken and Vegetables
Add the cubed chicken, chopped bell peppers, broccoli florets, and sliced carrots to the bowl with the curry sauce. Toss everything gently until all ingredients are well coated. Ensure every piece is covered in that flavorful sauce.
4. Bake the Casserole
Pour the entire mixture into a 9×13 inch baking dish. Spread it out evenly in a single layer. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Stir in Spinach and Garnish
Once baked, carefully remove the dish from the oven. Stir in the fresh baby spinach until it wilts into the hot casserole. Garnish with fresh chopped cilantro before serving your complete Coconut Curry Chicken and Vegetable Bake.
Variation Ideas:
- Add some heat: Include a pinch of red pepper flakes with the curry paste.
- Extra veggies: Incorporate chopped sweet potato or cauliflower florets.
- Nutty flavor: Sprinkle some chopped peanuts or cashews on top before serving.
- Different protein: Try shrimp instead of chicken for a seafood twist.
Storage Instructions:
Store any leftover Coconut Curry Chicken and Vegetable Bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave or warm it gently in an oven at 300°F (150°C) until heated through. This makes for a great meal prep option.
Frequently Asked Questions:
Q: Can I use light coconut milk?
A: Yes, you can use light coconut milk, but your Healthy Chicken Casserole might be less creamy.
Q: What other vegetables work well in this bake?
A: Green beans, zucchini, or even sweet potato cubes are excellent additions or substitutions.
Q: Is this dish spicy?
A: The spiciness depends on the red curry paste you choose. Adjust the amount to your preference for a milder or spicier dish.
Q: Can I prepare this dish ahead of time?
A: You can assemble the dish up to the baking step and store it covered in the refrigerator for up to 24 hours before baking.
Q: How do I know when the chicken is cooked through?
A: The chicken should reach an internal temperature of 165°F (74°C). The pieces should be opaque throughout.
Q: Can I serve this with anything else?
A: This Coconut Curry Chicken and Vegetable Bake is delicious on its own, but it also pairs well with a side of rice or quinoa.