Spicy Coconut Chicken Casserole

---

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.

---

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 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.

---

Serve with lemon wedges on the side.

---

Ingredients

---

olive oil, chicken legs, salt and pepper, light coconut milk, reduced-sodium chicken broth, thai red curry paste, jasmine rice, red bell peppers, fresh green beans, lemon