Mmm...Thai food

I ate good Thai food for the first time this summer, and it was DELICIOUS. I've been hoping to go back to the restaurant since then but haven't had the time or people willing to go. So, I decided to try making my own last week, and it went pretty well! I can't say it was as good as what I had at the restaurant, but it was very good. (In fact, it was good enough that Henry helped me eat leftovers all week, when he normall throws a fit after one day!) This was definitely one of my more successful recipe experiments, which I'll be making again sometime when I'm ready for all the calories--it makes a lot of food that is by no means good for you, but definitely good! I found this recipe on the Internet one day, but I couldn't tell you where beyond the note that says that it was originally from Martha Stewart.

Thai Spicy Chicken Casserole
Yum. But this makes enough to feed a LOT of people or two people for a very long time.

Ingredients
1 T olive oil
2.5 pounds boneless, skinless chicken thighs (this was cut down from the original recipe and I would cut it down further next time and replace it with more veggies)
Pepper
Salt
1 can reduced fat coconut milk (I couldn't find this, so I used about 3/4 cup regular coconut milk)
1/2 cup water
1 1/2 cups chicken broth (I used a full can of this to make up for the less coconut milk)
3-4 T Thai red curry paste (It called for a lot less, but this amount was spicy and good!)
1 T cayenne pepper (I added this--you could easily reduce it)
1 cup white long grain rice (not instant!)
2 bell peppers, chopped (I used one green and one red, but you could easily add another pepper)
8 oz. green beans, cut into 1-inch lengths (could easily add more to replace some of the chicken)

Directions

1. Salt and pepper the chicken. In a 5-quart stock pot, heat the oil and brown the chicken. You may need to do this in two batches. Remove the chicken to a plate (It will cook more later, so don't worry if it's not done as long as it's browned).
2. Add the coconut milk, broth, curry paste and water to the stock pot. Bring to a boil. Add the rice. Add the chicken on top in a layer, including any juices that leaked out to the plate. Cover and reduce heat to medium-low. Cook without stirring for 15 minutes until rice is almost tender. (If you're using a different type of rice, you may need to cook it longer, but I'm not sure if the rice will turn out as fluffy.)
3. Add the veggies on top of the chicken, cover again and cook until tender-crisp, about 10 more minutes.