Coconut Curry Chicken
Braised chicken thighs, simmered in a delicious coconut curry sauce, with rice, red bell peppers, and green beans.
Servings: 6
Ingredients
- 2 T. olive oil
- 8 (about 3 lbs.) boneless skinless chicken thighs
- Coarse salt and ground pepper
- 1 (14.5 oz.) can coconut milk
- 1 1/2 c. low sodium chicken broth
- 2 tsp. Thai red curry paste
- 1 c. jasmine rice
- 2 red bell peppers ribs & seeds removed, cut in 1-inch pieces
- 1 (8 oz.) pkg. frozen green beans thawed, cut in 1-inch pieces
- 1 lemon cut into wedges for serving
Instructions
- In a 5-quart Dutch oven or heavy pot, heat oil over medium-high heat. Season chicken with salt and pepper. Working in two batches, cook chicken until brown, about 6 to 8 minutes; transfer to a plate.
- Add coconut milk, broth, 1/2 cup water, and curry paste to the pot; 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, about 8 to 10 minutes. Serve with lemon wedges on the side.
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