Spicy Coconut Chicken Casserole

Prep Time:
15 mins
Total Time:
40 mins

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


  • 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 ½ 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

  • ½ lemon, cut into wedges, for serving


  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 Notes

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.

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