Serves 4
Ingredients
• 4 chicken legs (boneless/skinless) cut into 3.5 cm (1/2 inch) chunks
• 400 g (13.5 oz) canned coconut milk
• 1 cup reduced sodium chicken broth
• 2 teaspoons Thai red curry paste
• 1 tablespoon olive oil
• 2 cups cooked white rice
• 180 g (6 oz) green beans cut into 2.5 cm (1 inch) pieces
• 2 red bell peppers cut into 2.5cm (1 inch) chunks
• salt and pepper
• 1/2 cup water
Preparation
1. In a large pot, heat olive oil over medium-high heat.
2. Add chicken, and lightly season with salt and pepper.
3. Cook chicken for about 8 minutes until cooked through, remove from pot, and set aside.
4. Add broth, curry paste, coconut milk, and water to the pot. Bring to a boil.
5. Add the chicken to the boiling broth and cover. Reduce heat to medium low.
6. Add the cooked white rice, red bell peppers, and green beans. Cook for an additional 10 minutes, stirring occasionally.