Thai Curried Coconut Chicken


In a 5-quart Dutch oven or heavy pot heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken in two batches. Cook 6-8 minutes, turning once. Transfer chicken to a plate- it will be cooked more in steps 2 & 3

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.

Servings: 6
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.

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