Coconut Chicken Casserole

• 1 tbsp. canola oil
• 1 1/2 lb. skinless, boneless chicken thighs
• 1 medium onion
• 1 medium red pepper
• 2 tbsp. green curry paste
• 2 tsp. fresh ginger
• 1 c. lower-sodium chicken broth
• 1 large sweet potato
• 3/4 c. light coconut milk
• 1 tsp. cornstarch
• 2 c. sugar snap peas
• 1/2 c. fresh cilantro leaves

1. In 6-quart Dutch oven, heat oil on medium-high.
2. Add chicken; sprinkle with 1/4 teaspoon salt.
3. Cook 5 minutes or until browned, stirring.
4. Transfer to bowl.
5. Add onion and red pepper to pot.
6. Cook 3 minutes, stirring; stir in curry, ginger, and 1/4 teaspoon salt.
7. Add broth and potato.
8. Heat to boiling on high.
9. Cover; cook 5 minutes.
10. Stir in chicken.
11. Reduce heat to maintain simmer.
12. Cover; cook 10 minutes or until chicken is cooked (165 degrees F) and vegetables are tender.
13. Whisk coconut milk and cornstarch until smooth; stir into pot along with peas.
14. Heat to boiling on high.
15. Cover; simmer on medium 3 minutes or until peas are hot.
16. Serve with cilantro over rice.

canola oil, skinless, onion, red pepper, green curry, fresh ginger, lower, sweet potato, light coconut milk, cornstarch, sugar snap peas, fresh cilantro

Taken from www.delish.com/recipefinder/coconut-chicken-casserole-recipe-ghk0113 (may not work)