Spicy Coconut Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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.
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