Add coconut milk, broth, 1/2 cup water and curry paste to pot; bring to a boil and stir in rice. Add chicken (with any juices), arranging pieces 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 more. Serve with lemon wedges on the side.
Time to Prepare: About an hour total
Nutritional Information: 682 calories 37.5 grams of fat 51.2 g protein 30.6 g carbs 3.5 g fiber
Submitted By: Betsy
Original Source: Everyday Food
I used basmati rice instead of jasmine and I could only find a 13.5 oz can of coconut milk so I added a little more water.