Recipes Ingredients Meat & Poultry Chicken Spicy Coconut Chicken Casserole 3.1 (856) 37 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster. 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 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 Directions 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). 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. 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. Print