This One-pan Yellow Curry Chicken and Broccoli Lasagne is the ultimate comfort food with a Thai-inspired twist. Think layers of creamy coconut curry sauce, tender shredded chicken, and cheesy, golden lasagne all cooked together in one pan. No fiddly layering required just bite-sized pasta sheets soaking up that fragrant curry goodness. It’s the perfect fusion dish that combines the rich flavours of Thai yellow curry with the cosy satisfaction of a classic Italian lasagne. Plus, it’s a one-pan wonder, making clean-up a breeze after a hearty family dinner.
1 x Marion’s Kitchen Yellow Curry Meal kit , which includes:
– YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED THAI HERBS AND CHILLI
– BAMBOO SHOOTS
500g chicken breast, sliced horizontally into thinner steaks
2 tbsp unsalted butter
1 onion, finely chopped
1 tbsp minced garlic
1 leek, thinly sliced
3 tbsp all-purpose flour
4 cups chicken stock
1½ cups broccoli florets, roughly chopped
150g lasagne sheets, broken into bite-sized pieces
½ cup grated parmesan
1 cup grated mozzarella
Salt and pepper, to taste
Fresh basil leaves, to serve
- Preheat the oven to 180°C (fan-forced).
- Heat the oil in a large, deep, heavy-based pan over medium heat. Season the chicken with salt and pepper. Cook for 5-6 minutes, turning once, until just cooked through. Remove from the pan and set aside. Once cool enough to handle, shred the chicken using forks.
- In the same pan add the butter, onion, and garlic. Cook for 1-2 minutes until softened. Add the flour and stir until cooked through.
- Add the Yellow Curry Paste from the meal kit and stir-fry for 1-2 minutes until fragrant. Then add the leek and cook for 3-4 minutes until tender.
- Pour in the chicken stock and stir until smooth. Add the Coconut Cream along with the Dried Thai Herbs and Chilli. Drain the Bamboo Shoots, chop them into small pieces, and add them to the pan with the broccoli, salt, and pepper. Bring to a simmer.
- Break the pasta sheet into bite-size pieces. Cook it for 4-6 minutes or until the pasta is almost cooked and the sauce has thickened.
- Stir through the shredded chicken, parmesan and mozzarella on top.
- Transfer the pan to the oven and bake for 5-10 minutes until the cheese is golden and bubbling.
- Allow to rest for 5 minutes before serving . Scatter with fresh basil leaves and enjoy.
