Spicy chicken in coconut milk

Description

In a large skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until browned, 6 to 8 minutes. Set aside. In a pot, bring coconut milk, broth, 1/2 cup water, and curry paste to a boil; add rice. Add chicken thighs. Reduce heat and cook for about 15 minutes, until rice is tender. Evenly distribute beans and bell pepper on top of the chicken mixture, cover with a lid, and cook for 8 to 10 minutes. Serve with lemon wedges.

Instructions