Spicy Coconut Chicken Casserole

• 3 tablespoons olive oil
• Boneless, skinless chicken breasts (about 4 pounds total)
• Coarse salt and ground pepper
• 2 cans (14.5 ounces) light coconut milk
• 3 cups chicken broth
• 2 to 4 teaspoons Thai red curry paste, depending on how spicy you want it
• 2 cups jasmine rice
• 2-3 red bell peppers, cut into 1-inch pieces
• 16 ounces green beans, cut into 1-inch lengths
• 1 lemon, cut into wedges, for serving

In a large Dutch oven or heavy pot, heat oil over medium high.  Season chicken with salt and pepper.   Working in batches, cook chicken until browned, 6-8 minutes; transfer to a plate.

Add coconut milk, broth, 1 cup water, and curry paste to the pot; bring to a boil; stir in rice.  Add chicken in a single layer, if possible.  Cover and reduce heat to medium low.  Cook without stirring until rice is almost tender, about 15 minutes.

Add bell peppers and green beans on top of chicken; cover and cook until vegetables are crisp tender, 8-10 minutes.  Serve with lemon wedges on the side. (Lemon will cut the spice... if your mouth gets too spicy and feels like it's burning, bite on a lemon!  It helps instantly.)  

Serves 12