Coconut Curry Chicken Casserole

Thai coconut curries are easy to like--not too spicy, and with the mild sweetness of coconut milk.  This is a recipe from Everyday Food, a Martha Stewart publication, so it has been adapted for the American market.  If you wished to be more Asian with this dish, you could use different vegetables such as a can of baby corn or straw mushrooms or water chestnuts.

You can also substitute tofu or fish for the chicken, if you like.

Coconut Curry Chicken Casserole
Adapted from Everyday Food magazine
Serves 4

1 Tblsp olive oil
1 lb boneless skinless chicken thighs, cut into bite-size pieces
salt and pepper
1 can (14 oz) light coconut milk
1 1/2 cups canned chicken broth (use gluten-free broth for a g-free version)
2 tsp Thai red curry paste (or Thai green curry paste, for a milder version)
3/4 cup jasmine rice, uncooked
2 red bell peppers, cut into 1" pieces
12 oz green beans, trimmed and cut into 1" pieces
1/2 lemon, cut into wedges

In a 5 quart Dutch oven or heavy pot, heat oil over medium-high heat.  Season the chicken with salt and pepper and cook until browned, about 4-5 minutes.  Transfer to a plate.

In the same pot, add coconut milk, broth, 1/2 cup water and curry paste.  Bring to a boil and stir in the rice.  Add the chicken and it's juices, cover and reduce heat to medium-low.  Cook until the rice is almost tender, 15 minutes. 

Scatter bell peppers and green beans over the top of the casserole.  Cover and cook until the vegetables are crisp-tender, 8-10 minutes. 

Serve with lemon wedges on the side.