SPICY COCONUT CHICKEN CASSEROLE

Spicy Coconut Chicken Casserole image

Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.

Provided by PeytonandKaylansMama

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 whole chicken legs
coarse salt and pepper
1 (14 1/2 ounce) can light coconut milk
1 1/2 cups reduced-sodium chicken broth
1 -2 teaspoon Thai red curry paste
1 cup jasmine rice
2 red bell peppers, cut into strips
8 ounces fresh green beans, cut into 1 inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 minutes.
Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp tender (8-10 minutes). Serve with lemon wedges on the side.

*** Explore more Spicy Coconut Chicken Casserole Recipes »

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