Recipes Ingredients Meat & Poultry Chicken Spicy Coconut Chicken Casserole 3.1 (858) 41 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print