Thai Coconut Chicken Casserole

This is a great quick supper. It’s delicious and so colorful. Red Curry Paste is available at Asian Markets, and online. It may even be in some regular grocery stores.

1 Tbsp Olive Oil
4-5 boneless, skinless chicken thighs
salt and pepper
1 can light coconut milk
1 1/2 cups chicken broth
1 – 2 tsp Thai Red Curry Paste. (I use Mae Ploy.)
1 cup jasmine rice (regular rice is fine, too.)
2 red bell peppers, chopped and sauteed
8 oz. green beans, trimmed and sauteed

Season chicken with salt and pepper. Add oil to a saute pan and saute chicken until browned on both sides. Cut into smaller pieces and place in an oven proof pot. Add all other ingredients except for peppers and beans. Cover and cook 25 minutes at low heat.

While chicken and rice are cooking, add more oil to the saute pan and cook veggies for a few minutes until soft, but not mushy.

Remove chicken and rice from oven, top with peppers and beans, and serve.

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