Red Curry Chicken Casserole

Ingredients

• 8 Tablespoons (120ml) peanut oil (I used olive oil instead)


• 5 cups (1.2L) canned coconut milk, thick and this divided (When buying a can of coconut milk, resiste the urge to shake it. You will notice when you open the can, there are well defined thinck and thin portions. For this recipe it is important to use the milk as it is separated. To remove the thick top layer, just simply use a spoon to scoop it out into a separete bowl)


• 3 tablespoons (45g) prepared red curry paste


• 1 whole chicken, cut into 8 pieces (I used chicken breast)


• 4 cloves fresh garlic, minced


• 2 cups (200g) cauliflower (I didn't put it because Sam doesn't like it)


• 2 tablespoons (28ml) Thai fish sauce (same as above)


• 2 tablespoons (28ml) lime juice


• 1/2 cup (20g) basil, chopped


• salt and pepper


• 2 red chiles (cayenne, serrano, or substitute 1/2 red bell pepper), cut into long, thin strips

Prepare

• Preheat oven to 400F (200C, or gas mark 6).


• Heat 2 tablespoons (28ml) of oil in a large, heavy bottomed sauce pot over medium-high heat. Add 1/2 cup (120ml) of the thicker coconut milk. When bubbling, add the curry paste and cook, stirring, for 2 minutes, then add remaining 1/2 cup (120ml) thicker milk, cooking for 3 to 8 minutes, until the oil begins to separate. Remove from heat and set aside to cool.


• In a large mixing bowl, toss the chicke with 2 tablespoons (28ml) peanut oil and the garlic.


• Heat 2 tablespoons (28ml) peanut oil in a 13" (32.5 cm) ovenproof skillet over medium-high heat, plave the chicken pieces in a single layer in the hot skillet, turning to sear an brown on all sides, about 7 minutes. Remove from skillet and set aside to cool.


• In the same skillet, heat remaning 2 tablespoons (28ml) peanut oil, add the blanched cauliflower, and brow for 5 minutes. Return the chicken to the pan with cauliflowe.


• In a large bowl, combine coconut-curry milk with remaining 4 cups (9,464 ml) thin coconut milk, fish sauce, lime juice, and basil. Season with salt and pepper, pour over chicken and cauliflower, sprinkle with peppers.


• Place in hot oven and bake for 45 minutes. Remove and serve chicke pieces with peppers over rice.

This recipe is very tasty and also very cheap. I spent $17 and I had enough ingredients to make two different times.