Ingredients

How to make it

  • 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.

Reviews & Comments 7

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  • mrcooksalot 3 years ago
    oh yeah, this is getting plated soon...
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  • nativeprincess 3 years ago
    Wonderful Post Val!!
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    " It was excellent "
    blumist ate it and said...
    taste great and delicious!
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  • primwillow 3 years ago
    this sounds delicious! will definitely give it a try...and thanks for your visit!
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  • modelsmom 3 years ago
    Another good one! This sure is a change from boring old chicken & rice ... I'm getting so hungry!
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  • sosousme 3 years ago
    Can't see nothing wrong with that :-) Sounds like a nice Riesling would go well...

    Cheers - LindySez
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  • pleclare 3 years ago
    Very nice!
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  • maureenlaw 3 years ago
    Delicious sounding!
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