Thai Green Curry Chicken Casserole

Name: Thai Green Curry Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes; 1½ cups (285 g) uncooked jasmine rice, unrinsed; 3 tbsp (50 g) Thai green curry paste; 2 cans (14 oz each) (800 ml) full-fat coconut milk, stirred; 1 cup (240 ml) low-sodium chicken broth; 1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 large (200 g) green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 medium (150 g) yellow onion, cut into thick wedges; 3 cloves (15 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; 2 tbsp (30 ml) fresh lime juice; 1 tbsp (15 ml) fish sauce; ½ cup (15 g) fresh Thai basil, torn, divided (optional); 8 oz (225 g) fresh green beans, trimmed and cut into 1.5-inch (4 cm) lengths (optional); to taste kosher salt; to taste ground black pepper

From the MyKitchenBank Kitchen

A fragrant, creamy baked casserole where jasmine rice and chicken breast mingle with authentic Thai green curry paste, coconut milk, and fresh bell peppers. Everything cooks together in the oven, creating a cohesive dish where the rice absorbs the aromatic coconut broth. Quick to assemble and naturally aromatic, it serves as a complete meal straight from the baking dish.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) cubes
1½ cups (285 g) uncooked jasmine rice, unrinsed
3 tbsp (50 g) Thai green curry paste
2 cans (14 oz each) (800 ml) full-fat coconut milk, stirred
1 cup (240 ml) low-sodium chicken broth
1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 large (200 g) green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 medium (150 g) yellow onion, cut into thick wedges
3 cloves (15 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, minced
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) fish sauce
½ cup (15 g) fresh Thai basil, torn, divided (optional)
8 oz (225 g) fresh green beans, trimmed and cut into 1.5-inch (4 cm) lengths (optional)
to taste kosher salt
to taste ground black pepper

Equipment (4)

9×13-inch (23×33 cm) baking dish with a lid or aluminum foil
Chef's knife and cutting board
Large spoon or whisk for stirring
Instant-read thermometer (optional but helpful)

Steps

Before you start

Preheat your oven to 375°F (190°C)
Cut chicken and vegetables into even pieces so they cook uniformly
Stir the coconut milk well before measuring to ensure even fat distribution
Use uncooked jasmine rice—do not rinse it, as the starch helps thicken the broth

1
Bloom the curry paste
- In a 9×13-inch (23×33 cm) baking dish, whisk the green curry paste with minced garlic and ginger until smooth.
- The mixture will be thick and slightly fragrant.
- This step helps distribute the curry flavors evenly throughout the casserole.
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Ready when: mixture is smooth and well combined
Tip: Do not skip this step—blooming the paste concentrates its flavors and prevents raw curry taste.
2
Add coconut and broth
- Pour the stirred coconut milk and chicken broth into the paste mixture.
- Whisk continuously for 1–2 minutes until the curry paste is fully dissolved and the liquid is uniform in color (a pale green).
- There should be no streaks or lumps of paste remaining.
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Ready when: curry paste is fully incorporated and liquid is smooth and evenly colored
Tip: Vigorous whisking ensures the paste doesn't clump; cold broth helps cool the mixture slightly.
3
Layer in solids
- Add the unrinsed jasmine rice, chicken cubes, red and green bell peppers, onion, and green beans (if using) to the baking dish.
- Gently stir to distribute everything evenly and partially submerge the solids in the coconut broth.
- Season with salt and pepper to taste, then stir once more.
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Ready when: all ingredients are mixed and solids are mostly covered by liquid
Tip: Don't pack the casserole too tightly—the rice needs room to expand and absorb liquid evenly.
4
Cover and bakeOven 375°F / 190°C
- Cover the baking dish tightly with its lid or aluminum foil.
- Place in a preheated 375°F (190°C) oven and bake for 35 minutes without opening the lid.
- The rice will steam and absorb the aromatic broth, and the chicken will cook through gently.
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Ready when: no visible liquid remains on top of the rice and chicken reaches 165°F (74°C) internally
Tip: Resist opening the oven door during baking—each peek lets steam escape and slows cooking.
5
Finish and rest
- Remove the baking dish from the oven and let it rest, covered, for 5 minutes.
- This allows the residual heat to finish cooking any remaining moisture and lets the flavors meld.
- Uncover carefully (watch for steam) and gently fluff the rice with a fork.
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Ready when: rice is fluffy and fully cooked, each grain is separate
Tip: Fluffing with a fork prevents the rice from becoming mushy or compacted.
6
Season and garnish
- Stir in the fresh lime juice and fish sauce.
- Taste and adjust salt and pepper as needed.
- The curry should taste balanced—a little sweet, savory, slightly spicy, and bright.
- Tear in fresh Thai basil if using.
- Transfer to a serving dish or ladle into bowls directly from the casserole.
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Ready when: curry is fragrant and well seasoned
Tip: Add lime juice and fish sauce after cooking to preserve their bright, fresh character and prevent them from cooking off.

Good to know

Tips

For a spicier curry, stir in an extra 1–2 tablespoons of green curry paste at the end, after tasting. Adding it raw preserves the heat.
If your baking dish has a tight-fitting lid, place aluminum foil under it to seal in steam more effectively.
Fresh Thai basil is more aromatic and peppery than regular Italian basil; if you can't find it, omit rather than substitute.
This casserole pairs beautifully with cucumber salad, a squeeze of extra lime, and crusty bread to soak up the broth.

Make ahead

Assemble the casserole (through step 3) up to 8 hours ahead. Cover tightly and refrigerate. When ready to cook, add 5 minutes to the baking time if the baking dish is cold from the fridge.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered baking dish at 325°F (160°C) for 15–20 minutes, or in a microwave-safe bowl, stirring occasionally and adding a splash of water if the rice has dried out. Do not freeze, as the texture of the rice and chicken may suffer.

Substitutions

Thai green curry paste → red curry paste. Swap in equal amounts for a slightly warmer, earthier curry flavor. The heat level may vary by brand.
uncooked jasmine rice → basmati rice or long-grain white rice. Use the same measured amount; both absorb liquid similarly, though basmati will have a more delicate flavor.
full-fat coconut milk → light coconut milk mixed with an extra 1/2 cup (120 ml) chicken broth. Reduces fat and calories while maintaining the sauce consistency. Use 1.5 cups (360 ml) light coconut milk plus 1.5 cups (360 ml) broth total.
boneless, skinless chicken breast → boneless, skinless chicken thighs, cut into 1-inch cubes. Thighs stay moister and are more forgiving; they reach doneness at the same time as breast meat in this bake.