Thai Curry Dump-and-Bake Casserole
The easiest Thai curry dish you’ll ever make! Just dump the ingredients into a casserole dish, bake & serve! Loaded with veggies AND flavor
Ingredients
Sauce
- 4-5 TBSP Thai red curry paste (could use green too)
- 1 (15oz) can coconut milk full fat OR light
- 3/4 cup vegetable broth (or water)
- 2 TBSP tamari or soy sauce
- 3 cloves garlic minced
- 1/4 tsp salt
Casserole
- 4 servings raw shrimp (~1 lb)* deveined & tails removed
- 1 medium onion sliced (any color)
- 1 large carrot chopped
- 2 bell peppers sliced (any color)
- 1 (15oz) can chickpeas drained & rinsed
- 1 cup jasmine rice** uncooked
- 1 head broccoli chopped into bite sized pieces
Toppings
- Lime
- Cilantro
- Sriracha optional
- Roasted cashews optional
Instructions
- Preheat oven to 400F
- If using frozen shrimp, defrost first. Pat shrimp dry and season with salt & pepper. Place in container with a lid
- In a 9x13 casserole dish, whisk together all the ingredients for the sauce
- Remove ~6 TBSP of the sauce and add to the shrimp. Cover with lid & shake. Set aside to marinate while the casserole cooks
- Add the onion, carrot, bell peppers, and chickpeas to the sauce in the casserole dish. Mix well. Evenly spread the rice on top.
- Cover the top securely with foil and bake for 50 minutes, or until the rice is cooked through
- Remove from the oven & scatter the broccoli and raw marinated shrimp on top. Put foil back on and bake for another 10 minutes.
- Remove from the casserole from the oven and serve with a squeeze of lime, cilantro, sriracha, and/or roasted cashews!
Notes
*Instead of shrimp, you could use tofu, tempeh, or even chicken as an added protein. Still remove ~6 TBSP of sauce as marinade, but I would recommend sauteing the tofu/tempeh/chicken in a separate pan rather than having it steam in the oven.
**I’ve only tried this with jasmine rice, but I imagine another white rice would work fine. I don’t know about brown rice so I can’t guarantee any results if you decide to use that