Thai Jamaican Casserole
A unique fusion of Thai and Jamaican flavors in a casserole dish.
Ingredients
- ●2 tablespoons xtra Extra Virgin Olive Oil
- ●1 teaspoon Jamaican Jerk Seasoning
- ●1 cup shredded Mozzarella Cheese
- ●8-10 shells Casserole Shells
- ●1/2 cup Canned Coconut Milk
- ●2 cloves, minced Garlic
- ●1 teaspoon Jamaican Allspice
- ●2 tablespoons Thai Red Curry Paste
- ●to taste Salt
- ●chopped, for garnish Fresh Cilantro
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Cook casserole shells according to package instructions.
- 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- 4
Add the Jamaican Jerk Seasoning, Thai Red Curry Paste, and Jamaican Allspice to the skillet. Cook for 1-2 minutes, stirring constantly.
- 5
Add the coconut milk to the skillet and stir to combine. Bring the mixture to a simmer.
- 6
Add the cooked casserole shells to the skillet and stir to coat with the curry sauce.
- 7
In a separate bowl, mix the shredded mozzarella cheese and a pinch of salt.
- 8
Transfer the casserole shells to a baking dish and top with the mozzarella cheese mixture.
- 9
Cover the dish with foil and bake for 15-20 minutes.
- 10
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- 11
Garnish with chopped cilantro and serve hot.
- 12
Let the casserole rest for 5-10 minutes before serving.