Thai Chicken Casserole - For dad! (lykkemat)
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Thai Chicken Casserole - For dad!

Norwegian version here

In february 2014 my dad had a stroke. This left him almost paralyzed on his right side, affecting his speech and his mobility. He needed a lot of time to rehabilitate. Once home, living alone in his house, he needed help to shop and prepare his meals. He has managed a lot on his own, and his meals may not have been the best one, but all in all they are so much better than before the stroke. He has learned a lot about how food affects the blodsugar, giving him type 2 diabetes, hand in hand with high blood presure, leading him directly to his stroke. He is a living proof that food effects you strongly! He is also a living proof that food heals you! He has gotten remarcably good results from where he was at a week after the stroke. He fought, side by side with me, for better food options at his rehability center. I was shocked to discover that they served a lot of bread, potato, fruit and all sorts of marmelades for all their meals. And almost no vegetables! I'll write a post about this later, but now we will focus on the bright side of my dads recovery. I visited him the other day and we agreed that I will send him recepies for easy to make casserolls high in nutrition. He is not that happy about chopping, so I'll keep that to a minimum. So for future references, blog posts marked with "for dad" is easy to make - high in nutrition - almost chop free - casseroles! Yeah!

This is a nice, spicy, tasty Thai Chicken casserole. Easy to make and has a lot of flavours. You can easily substitute the vegetables with whatever you have in your home. Carrots, broccoli, cauliflower, sweet potato, sugar snaps, onion, almost anything goes! This is what you need:

1 can Coconut milk - 100%, not fat reduced

2 ts red thai curry paste

2 ts shredded ginger

2 chicken breast - cut in bite sizes

4 fresh asparagus - cut in bite sizes

1/2 medium sixe daikon raddish - pealed and cut in bite sizes

1 can/carton precooked green lentils - drained and rinsed

2 tbs chopped fresh coriander/cilantro

This is what you do: Heat the coconut milk in a casseroll with the red curry paste and the shredded ginger. Fry the chicken breast on each side and add to the coconut milk mixture together with the lentils. Let cook on medium heat for about 10 minutes and add the daikon raddish. Cook for 10 more minutes and add the asparagues. Chop the cilantro and get your dinner plate ready. Serve the Thai chicken casseroll with a bit salt on top and chipped cilantro. So good!

You can easily substitute the asparagus and the daikon raddish with lots of other vegetable options. If you keep lots of vegetables in your freezer you can easily use them in this casserole. Then theres no chopping at all and you can use wathever leftover vegetables you have available! 

This dish serves three good portions. Make it for dinner and freeze half of what is left after dinner. The rest can be served for lunch the day after with a green salad on the side.

Bon apetite!


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