Chicken Coconut Curry

This is a Martha Stewart recipe, with some adjustments.  It is cooked in a Dutch Oven and comes together ready to serve in about 45 minutes.  Great for after work or a busy weekend meal.  You can adjust the spiciness by adding or taking away the amount of red curry paste you use.

• 1 tablespoon olive oil
• 2 boneless chicken breasts, or 4 thighs or 4 whole chicken legs (about 3 pounds total)
• Coarse salt and ground pepper
• 1 can (14.5 ounces) light coconut milk
• 2 cups canned reduced-sodium chicken broth
• 1 to 2 teaspoons Thai red curry paste
• 1 cup jasmine rice
• 2 red bell peppers cut into 1-inch pieces
• 8 ounces green beans ), cut into 1-inch lengths
• 1/2 lemon or lime, cut into wedges, for serving
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• Heat oil in a large pot or Dutch oven.  Add chicken--I used breasts and cubed it before cooking.  Cook over medium high heat for avout 10 minutes.  Add in broth, coconut milk, and curry paste.  Turn heat to medium and simmer until paste is well combined.  Add in rice, cover and simmer 15- 20 minutes.  Add in peppers and green beans and cook until just tender.  Serve with lemon or lime wedges.