This recipe was inspired by the green curry paste that sits in my fridge and begs me to use it. I wanted to see if there was a good way to use the green curry paste without having to use coconut milk. Don't get me wrong, I am not opposed to coconut milk, I just don't always have it in the house and therefore it would be nice to have some recipe options that used the paste without always having it paired with the coconut milk. Also, my husband likes casseroles. Likes is an understatement. He loves them. So any chance I can get to skinny up a casserole recipe I will, as there is nothing more satisfying than seeing him lick his plate clean.
So Skinny Thai Chicken Casserole was created. The entire casserole is 1400 calories (not including the rice or cauliflower you serve it over). We split into 4 LARGE servings for a base of 350 calories per serving. Serve on top of rice, cauliflower rice, spaghetti squash, kelp noodles. Your choice!
- Chicken, ground (1 lb)
- Garlic - 5 cloves
- 1 small/med onion
- Broccoli, chopped, 2-3 cups
- Shredded carrots, 3 cups
- Celery, chopped 3 cups
- Cream of mushroom soup
- Cream of celery soup
- Green curry paste, 4 tbls
- Sesame seeds
- lemon juice, 2 tbls
- salt and pepper
- fish sauce, 1 tbls
- soy sauce, 2 tbls
- fresh dill, lots!
- Cauliflower (for the rice) or regular rice
- Fry the onion, garlic and ground chicken
- Add in the broccoli, celery and carrots and cook for another 5 minutes (don't overcook!)
- In a separate bowl mix together the soup, green curry paste, lemon juice, fish sauce, soy sauce, dill and salt and pepper.
- Mix into the chicken and vegetable mixture
- Spray a casserole dish with pam and spoon in evenly
- Sprinkle with sesame seeds
- Cook at 360' for 60-75 minutes
- Let sit for 15 minutes and make your rice while you do that. For cauliflower, grate the cauliflower and microwave for 5-6 minutes.
Pictures Say a Thousand Words
Mixture all mixed together in the pan! Yummy.
Add those sunflower seeds
Out of the oven and cooling while you make your rice.
I turn this into 4 portions. (I use around 3 cups cauliflower cooked for each portion).