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Spicy Coconut Chicken Casserole

Settle in for the night with this cozy meal that gets to the table quickly and gets cleaned up even faster.

  • Prep:
  • Total Time:
  • Servings: 4
Spicy Coconut Chicken Casserole

Source: Everyday Food, October 2008

Ingredients

  • 1 tablespoon olive oil
  • 4 whole chicken legs (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) light coconut milk
  • 1 1/2 cups canned reduced-sodium chicken broth
  • 1 to 2 teaspoons Thai red curry paste
  • 1 cup jasmine rice
  • 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
  • 8 ounces green beans (stem ends removed), cut into 1-inch lengths
  • 1/2 lemon, cut into wedges, for serving

Directions

  1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).

  2. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; 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.

  3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

Cook's Note

You'll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.

Reviews (49)

  • LCBD 28 Aug, 2014

    Rating this review based on how I improvised so you have to be creative here and really read other reviews so that you have a clue on how to make this taste good. #1 - use coconut oil instead and omit water, #2 - double and a half the red curry paste (I used 5 teaspoons), #3 - I also substituted zuchini AND added onions (saute them in chicken pan before adding liquids) and then threw all veggies on top and just waited for the rice to cook. It's not necessary to wait and then put veggies later.

  • Cobi Davies 18 Nov, 2013

    DELICIOUS!!! This is now a staple recipe in our house - it also freezes very well. I use coconut cream instead or coconut milk and double the red curry paste.

  • bbgirl66 7 Oct, 2013

    I love how simple this recipe is! The first time I made it, it was too bland for us. I now use a seasoning from Penzey's to up the spice factor without adding much more heat. I also add walnuts at the end...which mimics a favorite dish at a local Thai restaurant in my town.

  • chefincognito 24 Apr, 2013

    I made this exactly as stated and there was too much liquid for 1 cup of rice and it ended up being a soupy mush. I would suggest reducing the liquid. 1 cup of Jasmine rice only needs 1 1/2 cups liquid total. I did not like the green beans with the red peppers. I think zucchini would be a better combo. I did add onion and that was good. I also tripled the curry sauce and that part was very flavorful. I will make it again but will reduce the liquid, add zucchini and increase the curry sauce.

  • abossyguy 19 Mar, 2013

    Overall, a pretty yummy recipe. But I made sure to read the reviews before cooking this meal. I did as others suggested, added onions, more thai curry paste, and some additional spices. It was still a bit bland for my liking...I'll definitely spice it up more in the future. And I would recommend using chicken breast pieces rather than leg pieces. Not my favorite cut of meat. I also threw in some spinach right at the end...very good! But overall, it was delicious and cozy!

  • Kelsey Gunning 4 Jan, 2013

    Here's what I did and it was YUMMY:

    Browned 6 drumsticks in a heavy pot with olive oil and S&P
    Added can of coconut milk, 1.5C broth, 4tsp curry paste, 3 smashed garlic cloves, juice and zest of 1 lime, 1T fresh ginger (galangal if I had it), 1 chopped onion, and a few splashes of fish sauce
    350 oven for 1.5 hours
    Add 1.5C rice, stir after ten minutes
    Add green beans and red pepper, stir and cook for another 10 min or until rice/veggies are cooked

  • JnJnaples 1 Sep, 2012

    I never write a recipe review but...this one changed my mind. I read all the reviews and had some doubts on making this but, wanted to do something different so I thought what the heck. If you want it spicier add more curry paste as stated in the chef's note, I did. some comments on lack of coconut taste, I added 1/4 cup of shredded coconut. Drain the fat off after browing the chicken, very important with a dark meat dish. No problem with the skin on if drained! I was a big hit at my house.

  • lookwhatimade 1 Aug, 2012

    I was unsure about this recipe reading all the reviews, but I ended up with a tasty, toddler friendly, comfort food dish. I was very satisfied. I followed the advice of the reviewers previous to me and took the skin off of my chicken. I also cooked the dish for an extra 5 minutes covered and 10 minutes uncovered. I found the dish flavorful enough, but I enjoyed it eating it with hot sauce. The amount of curry paste listed will make the dish mild and kid friendly but still tasty.

  • anniematthias 27 Jul, 2012

    I love this, but you HAVE to make some adjustments. No skin on the chicken, needs way more red curry paste than it calls for, I put in a few tablespoons, and definitely needs salt and pepper added.

    When that is all done, it is actually quite good!

  • Hungrydumpling 25 Jul, 2012

    Agree that following this recipe exactly results in a mess. I ended up reducing the broth by half and using coconut cream instead. I also added in about 5 teaspoons of red thai curry and about 2 tablespoons of salt and pepper. Pretty tasty. Fresh coriander on top made it even yummier.

  • sarahsarahbobara 25 Feb, 2012

    I should have read the reviews! Martha has never steered me wrong like this before!

    http://allergyfreefoods.tumblr.com/post/17997649516/this-was-really-making-the-most-out-of-a-comedy-of

  • mss4038 14 Oct, 2011

    I followed this recipe exactly, and it had absolutly no flavor. Very disappointing. The recipe does not mention anything about leaving the skin on the chicken, so I went ahead and left on the skin which of course made a greasy mess. The rice was soaked in fat, and my husband and I could not eat this dish.

  • pimimond 19 Sep, 2011

    Why I love recipe websites: the reviewers give you the real lowdown. Anyone who makes this as printed will be disappointed in a sad, pallid mess. Besides throwing in the kitchen sink that others suggested (great lashings of peanut butter, fresh ginger, regular coconut milk, cilantro) I also dialed it up with sauteed sliced onions, garlic, and baby carrots. If I made it again, I'd also take the last reviewer's suggestion and add fresh lime juice and fish sauce! As I made it it was delicious!

  • DebChow 18 Sep, 2011

    I've been making Coconut Chicken Red Curry for years and right off the bat, this recipe is missing key Asian flavours which gives it the sweet-sour-spicy contrast: sugar, lime juice, Fish Sauce, garlic, and ginger. It is a MUST that the Curry paste be cooked slightly to release the spicies before any liquids are added, otherwise the flavours will not blend.

  • crystaliggy 4 Aug, 2011

    Wasn't our favorite.

  • noellet1219 10 Jul, 2011

    I don't know if it has to due with using brown Jasmine rice, but this took a lot longer to cook than the recipe called for. I thought it tasted just ok but my Aunt really liked it. Different tastes I guess.

  • LofSEA 25 Jan, 2011

    New to Marth'a recipes, but enjoying the App. Seems like most of the 'quick' recipes are lacking something, maybe to keep recipes as simple as possible--fewer ingredients?? Anyway like others suggested, use boneless thighs

  • coffee72 28 Apr, 2010

    As noted by others, I would add boneless, skinless breasts or thighs. I would also add more of the curry paste. I just added hot sauce which spiced it up. I also used asparagus which was quite nice.

  • bootsXcats 1 Mar, 2010

    ...

  • bootsXcats 1 Mar, 2010

    A great, easy recipe that will go into monthly rotation. I made a few substantial changes as follows: 1) used 1lb boneless, skinless chicken thighs cut into 1" chunks; 2) added 2" gingerroot peeled

  • bootsXcats 1 Mar, 2010

    A great, easy recipe that will go into monthly rotation. I made a few substantial changes as follows: 1) used 1lb boneless, skinless chicken thighs cut into 1" chunks; 2) added 2" gingerroot peeled

  • bootsXcats 1 Mar, 2010

    A great, easy recipe that will go into monthly rotation. I made a few substantial changes as follows: 1) used 1lb boneless, skinless chicken thighs cut into 1" chunks; 2) added 2" gingerroot peeled

  • bootsXcats 1 Mar, 2010

    This was a great

  • alanapete 23 Feb, 2010

    I made this last night and I think Simone-K is right... it does need more Red curry Paste. A lot more. It's just sort of bla without it. I am bummed that I didn't see her comment before I cooked. Also - I'm not sure what I think about using chicken legs. I'd prefer using a better cut of meat. That's my two cents!

  • simone-k 23 Mar, 2009

    To get the flavor, you need much more Red Curry Paste. I used 2-3 TABLSPOONS. But but be careful, this does add spice! We loved that it was so easy to make. I also added snow peas, since I like more veggies, in addition to the greenbeans and peppers. Delish!

  • jcarrelli 19 Mar, 2009

    I made this last night and i wasnt super happy with the outcome. It was very soupy- and for the last 10 minutes cooking in the receipe (plus an additional 20 minutes) I cooked it uncovered hoping it would thicken. I say add more rice

  • jodesk 5 Mar, 2009

    Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.

  • jodesk 5 Mar, 2009

    Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.

  • jodesk 5 Mar, 2009

    Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.

  • jodesk 5 Mar, 2009

    Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.

  • jodesk 5 Mar, 2009

    Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.

  • Kyzer 28 Jan, 2009

    I was really disappointed in this recipe, especially after so many positive reviews. I found it quite tasteless even after quadrupling the curry and adding red pepper flakes. I may try to make it again with whole-fat coconut milk. Better luck next time.

  • gzac 19 Jan, 2009

    I also had to use 2 cups of rice. It was like soup with only one. I'm so surprised that only one other person has mentioned this problem. I also had to add more curry. I used red peppers instead of green and also added zucchini and onions....it was fantastic!

  • graphitegirl 7 Jan, 2009

    I agree the 1-2 tsp is Not even close to how much the recipe needs. I used over 4 tsp. and it was PERFECT. soooo good. my boyfriend loves the taste. I love how easy it is!

  • AmazingGraceLynn 8 Dec, 2008

    So rich, creamy and full of flavor!!! I put in 3 tbsp of curry paste which made the curry just pop! Also instead of jasmine rice I added brown rice and I cooked the rice for 30 min before I added the chicken as brown rice takes such a long time to cook through.

  • Vintagemary 7 Dec, 2008

    A favorite of ours - the second time I made it, I added twice as much curry paste, and a little more salt. My husband asks for this every week, and takes the leftovers to work - he loves it.

  • karlapaul 11 Nov, 2008

    It was perfect and quite easy! I asked my kids (ages 6

  • SunflowerRae 4 Nov, 2008

    This recipe worked out great for me. I had to substitute broccoli since some family members don't like green peppers and we used basmati instead of jasmine rice but it was still very yummy.

  • pthomas156 20 Oct, 2008

    Concept is good, but taste needs boosting. We could barely detect 2 teaspoons of curry, so we'll boost that next time. But we couldn't taste the coconut milk really either. More milk, less broth? Everybody was reaching for the salt shaker. We used frozen edamame instead of green beans, which worked.

  • sirenafc 20 Oct, 2008

    Thai curry over rice is one of our favorite dishes and this was an excellent alternative - and even better on a cold day when we're wanting some comfort food. Kind of like a Thai paella... I used skinless thighs and tons of green beans. Maybe the kind of curry paste matters because unlike a previous poster 2 tsp was plenty (and we like it hot). Also, the amount of rice was just right.

  • flyblue21 14 Oct, 2008

    I made this last night for my family. It was a bit of a disaster. By the end, the chicken wasn't done and the rice was lost in all that liquid. I think the recipe meant 2 cups of rice. The flavor was good though it needed some salt. By the time the chicken was cooked through (and I used thighs instead of quarters), the rice was way over cooked. In the future, I will make again with the rice steamed seperately and served with the chicken mixture. Good idea, but something in the recipe is off.

  • Misty625 8 Oct, 2008

    Underwhelming. I used 2 teaspoons of red curry paste but could have used 4- we could barely detect the flavors. Also, it was more work than it was worth to try to cut up slippery chicken legs in a sloppy pile of rice. Using chicken breasts or boneless thighs might have been better. I won't make it again, though- might as well make a real curry.

  • Misty625 8 Oct, 2008

    Underwhelming. I used 2 teaspoons of red curry paste but could have used 4- we could barely detect the flavors. Also, it was more work than it was worth to try to cut up slippery chicken legs in a sloppy pile of rice. Using chicken breasts or boneless thighs might have been better. I won't make it again, though- might as well make a real curry.

  • Adina 6 Oct, 2008

    Hi Null,
    You'll always find the nutritional information in the magazine, right underneath every recipe. At the moment, we're not posting that information online.

    Best,
    Adina
    Everyday Food

  • Zan 5 Oct, 2008

    We really liked this dish, but I think I'll drain off some of the chicken fat after browning the legs next time--with all that rendered fat, it was a little greasy. That said, I'll definitely make this again: easy-to-find ingredients (and not too many of them), fast prep, easy-clean-up, and really great flavor. What's not to like?

  • MmeStev 3 Oct, 2008

    i made this last night, and my husband and i gobbled it up! we LOVED it! i would definitely make it again. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn't have light. it gave it such a sweet tang. awesome.

  • MmeStev 3 Oct, 2008

    i made this last night, and my husband and i gobbled it up! we LOVED it! i would definitely make it again. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn't have light. it gave it such a sweet tang. awesome.

  • MmeStev 3 Oct, 2008

    i made this last night, and my husband and i gobbled it up! we LOVED it! i would definitely make it again. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn't have light. it gave it such a sweet tang. awesome.

  • MmeStev 3 Oct, 2008

    i made this last night, and my husband and i gobbled it up! we LOVED it! i would definitely make it again. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn't have light. it gave it such a sweet tang. awesome.

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