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Thai Green Curry Lasagne (Chicken)

May 02, 2022 0 Comments

This is one of the most strangely delicious mashups we’ve ever tasted. It reminds us of when Japanese Italian restaurants were all the rage in Hawaii (where Cindy’s mom was born and raised) back in the day. Don’t believe us? Search for “Japanese style pasta” or “wafu pasta” (wafu means Japanese-style). It is still a thing!  

We’ve created two versions of this recipe—one with chicken and one with mushrooms and peas for vegetarians/vegans. Looking forward to hearing what you all think of it! 

This is a singular dish that needs no accompaniment—we suggest serving it on its own, followed by some mango sorbet for dessert.

Serves: 6-8
Prep Time: 25 minutes
Cook time: 25 minutes

Shopping List & Prep

  • 2 lbs boneless skinless chicken breast
  • 4-5 large carrots
  • 2 half oz packs of Thai basil, thinly sliced (OK to substitute with Holy or Italian basil)
  • 3 garlic cloves, minced
  • 1-inch ginger, minced
  • 1 yellow onion, (½ whole, ½ minced)
  • 1 package Masi Masa Thai Green Curry Spice Blend
  • 9 sheets of lasagna noodles (OK to substitute with no-boil lasagne noodles)
  • 1 ½ cans coconut milk
  • 1 C shredded mozzarella cheese
  • 1 TBSP vegetable oil
  • 2 TBSP kosher salt

Kitchen Equipment

  • Large pot
  • Mesh strainer (for straining chicken broth, optional)
  • Colander (for draining lasagne noodles)
  • Medium bowl
  • Large rectangle baking dish (13x9)
  • Vegetable peeler
  • Can opener
  • Kitchen knife
  • Cutting board

Cooking Directions (Chicken)

Prepare Chicken (see vegan alternative below)

  1. Fill a large pot ½ full of water.
  2. Add chicken breasts, ½ of yellow onion, and 1 TBSP kosher salt. Once boiling, reduce heat to medium and simmer uncovered for 15 minutes. 
  3. Remove chicken breast from the pot and set aside to cool in a medium bowl. (If you’d like, strain broth through a mesh strainer and keep for future cooking!)
    1. Once the chicken has cooled, shred with two forks or hands. Set aside.

    Prepare Pasta & Carrots 

    (skip steps 1, 2, and 4 if using no-boil lasagna noodles)

    1. Fill a large pot ¾ full or water. Bring water to a boil over high heat.
    2. Once water is boiling, add 1 TBSP kosher salt, 1 TBSP olive or vegetable oil, and lasagna noodles. Cook for 8 minutes or until al dente. 
    3. While pasta is cooking, wash carrots, cut off stems, and peel off/discard the outer skin. Then peel carrots to create long ribbons. Set aside.
    4. Strain noodles in a colander over the sink and lightly rinse. Set aside. 

    Make Green Curry Sauce

    1. In the same large pot, heat 1 TBSP of vegetable oil over medium heat for 1 minute. 
    2. Add minced onion, garlic, and ginger. Cook and stir until fragrant, about 3-4 minutes.
    3. Add pack of Masi Masa Thai Green Curry Spice Blend and cook, stirring constantly, for 1 minute. 
    4. Stir in 1½ cans coconut milk. Cook, stirring occasionally, until the sauce is slightly thickened, about 3-4 minutes. 
    5. Remove from heat and stir in shredded chicken until it is thoroughly coated. 
    6. Add chopped basil and mix until incorporated. 

    Assemble & Bake Lasagne

    1. Preheat the oven to 400°F
    2. Lightly coat a large rectangle baking dish with vegetable oil.
    3. Spread ¼ of the chicken curry sauce on the bottom of the dish. 
    4. Add a layer of 3 lasagne noodles, then green curry chicken sauce, followed by a layer of peeled carrots, and then mozzarella cheese. Repeat until noodles are used up. Finish with a top layer of mozzarella cheese.
    5. Bake in the oven for 20 minutes covered with aluminum, and uncovered for the last 5 minutes or until golden brown and bubbly on top. Serve and enjoy!




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