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Janelle Carss

Yellow Thai Curry Casserole

If you love noodles and Thai food then this Yellow Thai Curry Casserole is going to be your new obsession! You can't beat an easy dump and bake recipe, especially when it's high-protein and unbelievably flavourful. Make it now and thank me later!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 550
Ingredients Method Video Notes

Ingredients
  

  • 1 cup canned coconut milk
  • 3 to 4 tbsp yellow Thai curry paste* (adjust according to your spice preference)
  • 1 tbsp low-sodium soy sauce or tamari
  • 2½ tbsp PBFit powdered peanut butter plus 2 tbsp water (or sub for 1 tbsp regular peanut butter)
  • 1 tbsp coconut sugar
  • 3 cloves garlic, minced
  • 8 to 10 kaffir lime leaves, optional (but highly recommended!)
  • 3 cups veggie broth
  • 280g flat rice noodles (about ½ lb.)
  • 1 12-oz block extra firm tofu, cubed
  • 1 large broccoli crown, cut into florets
  • 1 large bell pepper, sliced
  • 1 large carrot, shredded
Garnishes
  • cilantro
  • chopped green onion
  • sesame oil
  • red chili flakes
  • chopped peanuts or cashews
  • limes, cut into wedges

Method
 

  1. Preheat your oven to 400° F and grab a 9x13 casserole dish.
  2. In the baking dish whisk together coconut milk, yellow curry paste, soy sauce, coconut sugar, peanut butter, garlic, and vegetable stock until well combined and no lumps of curry paste remain. Then sprinkle in the kaffir lime leaves on top of the liquid, if using.
  3. Nestle in the noodles, and then add carrot, bell pepper and broccoli on top. Use tongs to toss everything together gently, and press the veggies down firmly on top of the noodles to keep the noodles submerged in the liquid. Lastly, arrange the tofu on top of the veggies.
  4. Place the baking dish in the oven and bake at 400°F for 35 to 40 minutes or until the noodles are cooked through, giving them a toss halfway through to ensure the noodles are cooking evenly, and toss the veggies and tofu in the sauce.
  5. Remove the dish from the oven once cooked, and using tongs, give it all one good final toss to combine. Serve into bowls, and add your favourite toppings: cilantro, green onions, sesame oil, red chili flakes and chopped cashews or peanuts. Enjoy!

Video

Notes

Macros per serving (serves 4):
550 cal, 24g protein, 73g carbs, 19g fats
 
Curry Paste: If you prefer red or green Thai curry paste over yellow, you can swap it out for either or.