“Tom Kha Gai” Thai Chicken and Rice Casserole
This gluten-free chicken and rice casserole recipe uses the flavors from Thai tom kha gai coconut milk soup instead of the standard cream of chicken. It's healthful and so full of flavor.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1 pound boneless skinless chicken thighs or breasts, cut into 2-inch pieces
- 1 cup arborio or bomba rice (though any short grain white rice will work)
- 1 large leek, white and light green parts only, halved and thinly sliced (see note)
- 1 bunch scallions, cut into 2-inch pieces
- 1 tablespoon finely chopped fresh ginger
- 2 medium garlic cloves, minced
- One 14 ounce can full fat coconut milk
- 1 cup chicken stock or water
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sea salt
- 1 stalk lemongrass, cut into 3-inch pieces (optional)
Preheat the oven to 375 degrees.
In a large mixing bowl, combine the chicken, rice, leek, scallions, ginger, garlic, coconut milk, stock or water, fish sauce, lime juice and salt. Fold the ingredients together until well-mixed. Transfer to a 9 x 13 casserole dish and arrange in an even layer. Nestle the lemon grass stalks in the chicken mixture, if using.
Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Then, discard the lemongrass stalks, and serve hot.
Make sure your leek doesn’t have any grit. Cut in half lengthwise and fan out under the faucet to wash away any sand. Then thinly sliced into half moons. I like using arborio rice in this recipe because the extra starch helps thicken it without a béchamel. But you can use regular short grain white rice. It just might be a slightly wetter/soupier casserole.