Spicy Coconut Chicken Casserole Recipe

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Gallery Spicy Coconut Chicken Casserole Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon olive oil 4 whole chicken legs (about 3 pounds total) Coarse salt and ground pepper 1 can (14.5 ounces) light coconut milk 1 1/2 cups canned reduced-sodium chicken broth 1 to 2 teaspoons Thai red curry paste 1 cup jasmine rice 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces 8 ounces green beans (stem ends removed), cut into 1-inch lengths 1/2 lemon, cut into wedges, for serving

Cook’s Notes You’ll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.

Gallery Spicy Coconut Chicken Casserole

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Gallery

Spicy Coconut Chicken Casserole     

Spicy Coconut Chicken Casserole

Spicy Coconut Chicken Casserole

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 4

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

• 1 tablespoon olive oil 4 whole chicken legs (about 3 pounds total) Coarse salt and ground pepper 1 can (14.5 ounces) light coconut milk 1 1/2 cups canned reduced-sodium chicken broth 1 to 2 teaspoons Thai red curry paste 1 cup jasmine rice 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces 8 ounces green beans (stem ends removed), cut into 1-inch lengths 1/2 lemon, cut into wedges, for serving

Directions

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).

To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.

Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

Cook’s Notes You’ll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.

Cook’s Notes

You’ll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.

Reviews (55)

 Add Rating & Review     858 Ratings   5 star values:        117    4 star values:        145    3 star values:        371    2 star values:        181    1 star values:        44        

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Reviews (55)

Add Rating & Review     858 Ratings   5 star values:        117    4 star values:        145    3 star values:        371    2 star values:        181    1 star values:        44       

Add Rating & Review

858 Ratings 5 star values: 117 4 star values: 145 3 star values: 371 2 star values: 181 1 star values: 44

858 Ratings 5 star values: 117 4 star values: 145 3 star values: 371 2 star values: 181 1 star values: 44

858 Ratings 5 star values: 117 4 star values: 145 3 star values: 371 2 star values: 181 1 star values: 44

• 5 star values: 117 4 star values: 145 3 star values: 371 2 star values: 181 1 star values: 44

  Martha Stewart Member     Rating: 5 stars       01/14/2018   I've made this twice. Added a hit of fish sauce, a hit of brown sugar, fresh basil on top. Delish. Not sure where the negative comments about "greasy" came from. There's no grease involved! I used boneless, skinless chicken and it was great!  
  
  Martha Stewart Member     Rating: 3 stars       04/13/2017   Nope. Bland and greasy  
  
  Martha Stewart Member     Rating: Unrated       04/27/2016   Ugh. I wish I had read the reviews before making this--greasy, bland, mushy. Possible improvements: remove the skin before cooking, use a leaner cut of meat, quadruple the curry paste, add some fresh ginger towards the end. As it is, the rice cooks for so long while you wait for the chicken to cook to a temp where it won't give you salmonella that it basically disintegrates.  
  
  Martha Stewart Member     Rating: Unrated       01/20/2016   Horrible. Greasy and flavorless, plus way too much liquid for the amount of rice. By the time the liquid had been absorbed/evaporated the rice was just mush. I don't think any amount of tinkering can fix this one.  
  
  Martha Stewart Member     Rating: Unrated       01/07/2015   Test  
  
  Martha Stewart Member     Rating: 5 stars       08/28/2014   Rating this review based on how I improvised so you have to be creative here and really read other reviews so that you have a clue on how to make this taste good. #1 - use coconut oil instead and omit water, #2 - double and a half the red curry paste (I used 5 teaspoons), #3 - I also substituted zuchini AND added onions (saute them in chicken pan before adding liquids) and then threw all veggies on top and just waited for the rice to cook. It's not necessary to wait and then put veggies later.  
  
  Martha Stewart Member     Rating: Unrated       11/18/2013   DELICIOUS!!! This is now a staple recipe in our house - it also freezes very well. I use coconut cream instead or coconut milk and double the red curry paste.  
  
  Martha Stewart Member     Rating: 5 stars       10/07/2013   I love how simple this recipe is! The first time I made it, it was too bland for us. I now use a seasoning from Penzey's to up the spice factor without adding much more heat. I also add walnuts at the end...which mimics a favorite dish at a local Thai restaurant in my town.  
  
  Martha Stewart Member     Rating: Unrated       04/24/2013   I made this exactly as stated and there was too much liquid for 1 cup of rice and it ended up being a soupy mush. I would suggest reducing the liquid. 1 cup of Jasmine rice only needs 1 1/2 cups liquid total. I did not like the green beans with the red peppers. I think zucchini would be a better combo. I did add onion and that was good. I also tripled the curry sauce and that part was very flavorful. I will make it again but will reduce the liquid, add zucchini and increase the curry sauce.  
  
  Martha Stewart Member     Rating: 4 stars       03/19/2013   Overall, a pretty yummy recipe. But I made sure to read the reviews before cooking this meal. I did as others suggested, added onions, more thai curry paste, and some additional spices. It was still a bit bland for my liking...I'll definitely spice it up more in the future. And I would recommend using chicken breast pieces rather than leg pieces. Not my favorite cut of meat. I also threw in some spinach right at the end...very good! But overall, it was delicious and cozy!  
  
  Martha Stewart Member     Rating: Unrated       01/04/2013   Here's what I did and it was YUMMY: Browned 6 drumsticks in a heavy pot with olive oil and S&P Added can of coconut milk, 1.5C broth, 4tsp curry paste, 3 smashed garlic cloves, juice and zest of 1 lime, 1T fresh ginger (galangal if I had it), 1 chopped onion, and a few splashes of fish sauce 350 oven for 1.5 hours Add 1.5C rice, stir after ten minutes Add green beans and red pepper, stir and cook for another 10 min or until rice/veggies are cooked  
  
  Martha Stewart Member     Rating: Unrated       09/01/2012   I never write a recipe review but...this one changed my mind. I read all the reviews and had some doubts on making this but, wanted to do something different so I thought what the heck. If you want it spicier add more curry paste as stated in the chef's note, I did. some comments on lack of coconut taste, I added 1/4 cup of shredded coconut. Drain the fat off after browing the chicken, very important with a dark meat dish. No problem with the skin on if drained! I was a big hit at my house.  
  
  Martha Stewart Member     Rating: Unrated       08/01/2012   I was unsure about this recipe reading all the reviews, but I ended up with a tasty, toddler friendly, comfort food dish. I was very satisfied. I followed the advice of the reviewers previous to me and took the skin off of my chicken. I also cooked the dish for an extra 5 minutes covered and 10 minutes uncovered. I found the dish flavorful enough, but I enjoyed it eating it with hot sauce. The amount of curry paste listed will make the dish mild and kid friendly but still tasty.  
  
  Martha Stewart Member     Rating: Unrated       07/27/2012   I love this, but you HAVE to make some adjustments. No skin on the chicken, needs way more red curry paste than it calls for, I put in a few tablespoons, and definitely needs salt and pepper added. When that is all done, it is actually quite good!  
  
  Martha Stewart Member     Rating: Unrated       07/25/2012   Agree that following this recipe exactly results in a mess. I ended up reducing the broth by half and using coconut cream instead. I also added in about 5 teaspoons of red thai curry and about 2 tablespoons of salt and pepper. Pretty tasty. Fresh coriander on top made it even yummier.  
  
  Martha Stewart Member     Rating: Unrated       02/25/2012   I should have read the reviews! Martha has never steered me wrong like this before! http://allergyfreefoods.tumblr.com/post/17997649516/this-was-really-making-the-most-out-of-a-comedy-of  
  
  Martha Stewart Member     Rating: Unrated       10/14/2011   I followed this recipe exactly, and it had absolutly no flavor. Very disappointing. The recipe does not mention anything about leaving the skin on the chicken, so I went ahead and left on the skin which of course made a greasy mess. The rice was soaked in fat, and my husband and I could not eat this dish.  
  
  Martha Stewart Member     Rating: Unrated       09/19/2011   Why I love recipe websites: the reviewers give you the real lowdown. Anyone who makes this as printed will be disappointed in a sad, pallid mess. Besides throwing in the kitchen sink that others suggested (great lashings of peanut butter, fresh ginger, regular coconut milk, cilantro) I also dialed it up with sauteed sliced onions, garlic, and baby carrots. If I made it again, I'd also take the last reviewer's suggestion and add fresh lime juice and fish sauce! As I made it it was delicious!  
  
  Martha Stewart Member     Rating: Unrated       09/18/2011   I've been making Coconut Chicken Red Curry for years and right off the bat, this recipe is missing key Asian flavours which gives it the sweet-sour-spicy contrast: sugar, lime juice, Fish Sauce, garlic, and ginger. It is a MUST that the Curry paste be cooked slightly to release the spicies before any liquids are added, otherwise the flavours will not blend.  
  
  Martha Stewart Member     Rating: 1 stars       08/04/2011   Wasn't our favorite.  
  
  Martha Stewart Member     Rating: 2 stars       07/10/2011   I don't know if it has to due with using brown Jasmine rice, but this took a lot longer to cook than the recipe called for. I thought it tasted just ok but my Aunt really liked it. Different tastes I guess.  
  
  Martha Stewart Member     Rating: Unrated       01/25/2011   New to Marth'a recipes, but enjoying the App. Seems like most of the 'quick' recipes are lacking something, maybe to keep recipes as simple as possible--fewer ingredients?? Anyway like others suggested, use boneless thighs  
  
  Martha Stewart Member     Rating: Unrated       04/28/2010   As noted by others, I would add boneless, skinless breasts or thighs. I would also add more of the curry paste. I just added hot sauce which spiced it up. I also used asparagus which was quite nice.  
  
  Martha Stewart Member     Rating: Unrated       03/01/2010   ...  
  
  Martha Stewart Member     Rating: Unrated       03/01/2010   A great, easy recipe that will go into monthly rotation. I made a few substantial changes as follows: 1) used 1lb boneless, skinless chicken thighs cut into 1" chunks; 2) added 2" gingerroot peeled  
  
  Martha Stewart Member     Rating: Unrated       03/01/2010   This was a great  
  
  Martha Stewart Member     Rating: Unrated       02/23/2010   I made this last night and I think Simone-K is right... it does need more Red curry Paste. A lot more. It's just sort of bla without it. I am bummed that I didn't see her comment before I cooked. Also - I'm not sure what I think about using chicken legs. I'd prefer using a better cut of meat. That's my two cents!  
  
  Martha Stewart Member     Rating: Unrated       03/23/2009   To get the flavor, you need much more Red Curry Paste. I used 2-3 TABLSPOONS. But but be careful, this does add spice! We loved that it was so easy to make. I also added snow peas, since I like more veggies, in addition to the greenbeans and peppers. Delish!  
  
  Martha Stewart Member     Rating: Unrated       03/19/2009   I made this last night and i wasnt super happy with the outcome. It was very soupy- and for the last 10 minutes cooking in the receipe (plus an additional 20 minutes) I cooked it uncovered hoping it would thicken. I say add more rice  
  
  Martha Stewart Member     Rating: Unrated       03/05/2009   Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.  
  
  Martha Stewart Member     Rating: Unrated       01/28/2009   I was really disappointed in this recipe, especially after so many positive reviews. I found it quite tasteless even after quadrupling the curry and adding red pepper flakes. I may try to make it again with whole-fat coconut milk. Better luck next time.  
  
  Martha Stewart Member     Rating: Unrated       01/19/2009   I also had to use 2 cups of rice. It was like soup with only one. I'm so surprised that only one other person has mentioned this problem. I also had to add more curry. I used red peppers instead of green and also added zucchini and onions....it was fantastic!  
  
  Martha Stewart Member     Rating: Unrated       01/07/2009   I agree the 1-2 tsp is Not even close to how much the recipe needs. I used over 4 tsp. and it was PERFECT. soooo good. my boyfriend loves the taste. I love how easy it is!  
  
  Martha Stewart Member     Rating: Unrated       12/08/2008   So rich, creamy and full of flavor!!! I put in 3 tbsp of curry paste which made the curry just pop! Also instead of jasmine rice I added brown rice and I cooked the rice for 30 min before I added the chicken as brown rice takes such a long time to cook through.  
  
  Martha Stewart Member     Rating: Unrated       12/07/2008   A favorite of ours - the second time I made it, I added twice as much curry paste, and a little more salt. My husband asks for this every week, and takes the leftovers to work - he loves it.  
  
  Martha Stewart Member     Rating: Unrated       11/11/2008   It was perfect and quite easy! I asked my kids (ages 6  
  
  Martha Stewart Member     Rating: Unrated       11/04/2008   This recipe worked out great for me. I had to substitute broccoli since some family members don't like green peppers and we used basmati instead of jasmine rice but it was still very yummy.  
  
  Martha Stewart Member     Rating: Unrated       10/20/2008   Concept is good, but taste needs boosting. We could barely detect 2 teaspoons of curry, so we'll boost that next time. But we couldn't taste the coconut milk really either. More milk, less broth? Everybody was reaching for the salt shaker. We used frozen edamame instead of green beans, which worked.  
  
  Martha Stewart Member     Rating: Unrated       10/20/2008   Thai curry over rice is one of our favorite dishes and this was an excellent alternative - and even better on a cold day when we're wanting some comfort food. Kind of like a Thai paella... I used skinless thighs and tons of green beans. Maybe the kind of curry paste matters because unlike a previous poster 2 tsp was plenty (and we like it hot). Also, the amount of rice was just right.  
  
  Martha Stewart Member     Rating: Unrated       10/14/2008   I made this last night for my family. It was a bit of a disaster. By the end, the chicken wasn't done and the rice was lost in all that liquid. I think the recipe meant 2 cups of rice. The flavor was good though it needed some salt. By the time the chicken was cooked through (and I used thighs instead of quarters), the rice was way over cooked. In the future, I will make again with the rice steamed seperately and served with the chicken mixture. Good idea, but something in the recipe is off.  
  
  Martha Stewart Member     Rating: Unrated       10/08/2008   Underwhelming. I used 2 teaspoons of red curry paste but could have used 4- we could barely detect the flavors. Also, it was more work than it was worth to try to cut up slippery chicken legs in a sloppy pile of rice. Using chicken breasts or boneless thighs might have been better. I won't make it again, though- might as well make a real curry.  
  
  Martha Stewart Member     Rating: Unrated       10/06/2008   Hi Null, You'll always find the nutritional information in the magazine, right underneath every recipe. At the moment, we're not posting that information online. Best, Adina Everyday Food  
  
  Martha Stewart Member     Rating: Unrated       10/05/2008   We really liked this dish, but I think I'll drain off some of the chicken fat after browning the legs next time--with all that rendered fat, it was a little greasy. That said, I'll definitely make this again: easy-to-find ingredients (and not too many of them), fast prep, easy-clean-up, and really great flavor. What's not to like?  
  
  Martha Stewart Member     Rating: Unrated       10/03/2008   i made this last night, and my husband and i gobbled it up! we LOVED it! i would definitely make it again. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn't have light. it gave it such a sweet tang. awesome.  
  

  Martha Stewart Member

  Rating: 5 stars 01/14/2018

I’ve made this twice. Added a hit of fish sauce, a hit of brown sugar, fresh basil on top. Delish. Not sure where the negative comments about “greasy” came from. There’s no grease involved! I used boneless, skinless chicken and it was great!

Rating: 5 stars

Rating: 3 stars 04/13/2017

Nope. Bland and greasy

Rating: 3 stars

Rating: Unrated 04/27/2016

Ugh. I wish I had read the reviews before making this–greasy, bland, mushy. Possible improvements: remove the skin before cooking, use a leaner cut of meat, quadruple the curry paste, add some fresh ginger towards the end. As it is, the rice cooks for so long while you wait for the chicken to cook to a temp where it won’t give you salmonella that it basically disintegrates.

Rating: Unrated

Rating: Unrated 01/20/2016

Horrible. Greasy and flavorless, plus way too much liquid for the amount of rice. By the time the liquid had been absorbed/evaporated the rice was just mush. I don’t think any amount of tinkering can fix this one.

Rating: Unrated 01/07/2015

Test

Rating: 5 stars 08/28/2014

Rating this review based on how I improvised so you have to be creative here and really read other reviews so that you have a clue on how to make this taste good. #1 - use coconut oil instead and omit water, #2 - double and a half the red curry paste (I used 5 teaspoons), #3 - I also substituted zuchini AND added onions (saute them in chicken pan before adding liquids) and then threw all veggies on top and just waited for the rice to cook. It’s not necessary to wait and then put veggies later.

Rating: Unrated 11/18/2013

DELICIOUS!!! This is now a staple recipe in our house - it also freezes very well. I use coconut cream instead or coconut milk and double the red curry paste.

Rating: 5 stars 10/07/2013

I love how simple this recipe is! The first time I made it, it was too bland for us. I now use a seasoning from Penzey’s to up the spice factor without adding much more heat. I also add walnuts at the end…which mimics a favorite dish at a local Thai restaurant in my town.

Rating: Unrated 04/24/2013

I made this exactly as stated and there was too much liquid for 1 cup of rice and it ended up being a soupy mush. I would suggest reducing the liquid. 1 cup of Jasmine rice only needs 1 1/2 cups liquid total. I did not like the green beans with the red peppers. I think zucchini would be a better combo. I did add onion and that was good. I also tripled the curry sauce and that part was very flavorful. I will make it again but will reduce the liquid, add zucchini and increase the curry sauce.

Rating: 4 stars 03/19/2013

Overall, a pretty yummy recipe. But I made sure to read the reviews before cooking this meal. I did as others suggested, added onions, more thai curry paste, and some additional spices. It was still a bit bland for my liking…I’ll definitely spice it up more in the future. And I would recommend using chicken breast pieces rather than leg pieces. Not my favorite cut of meat. I also threw in some spinach right at the end…very good! But overall, it was delicious and cozy!

Rating: 4 stars

Rating: Unrated 01/04/2013

Here’s what I did and it was YUMMY: Browned 6 drumsticks in a heavy pot with olive oil and S&P Added can of coconut milk, 1.5C broth, 4tsp curry paste, 3 smashed garlic cloves, juice and zest of 1 lime, 1T fresh ginger (galangal if I had it), 1 chopped onion, and a few splashes of fish sauce 350 oven for 1.5 hours Add 1.5C rice, stir after ten minutes Add green beans and red pepper, stir and cook for another 10 min or until rice/veggies are cooked

Rating: Unrated 09/01/2012

I never write a recipe review but…this one changed my mind. I read all the reviews and had some doubts on making this but, wanted to do something different so I thought what the heck. If you want it spicier add more curry paste as stated in the chef’s note, I did. some comments on lack of coconut taste, I added 1/4 cup of shredded coconut. Drain the fat off after browing the chicken, very important with a dark meat dish. No problem with the skin on if drained! I was a big hit at my house.

Rating: Unrated 08/01/2012

I was unsure about this recipe reading all the reviews, but I ended up with a tasty, toddler friendly, comfort food dish. I was very satisfied. I followed the advice of the reviewers previous to me and took the skin off of my chicken. I also cooked the dish for an extra 5 minutes covered and 10 minutes uncovered. I found the dish flavorful enough, but I enjoyed it eating it with hot sauce. The amount of curry paste listed will make the dish mild and kid friendly but still tasty.

Rating: Unrated 07/27/2012

I love this, but you HAVE to make some adjustments. No skin on the chicken, needs way more red curry paste than it calls for, I put in a few tablespoons, and definitely needs salt and pepper added. When that is all done, it is actually quite good!

Rating: Unrated 07/25/2012

Agree that following this recipe exactly results in a mess. I ended up reducing the broth by half and using coconut cream instead. I also added in about 5 teaspoons of red thai curry and about 2 tablespoons of salt and pepper. Pretty tasty. Fresh coriander on top made it even yummier.

Rating: Unrated 02/25/2012

I should have read the reviews! Martha has never steered me wrong like this before! http://allergyfreefoods.tumblr.com/post/17997649516/this-was-really-making-the-most-out-of-a-comedy-of

Rating: Unrated 10/14/2011

I followed this recipe exactly, and it had absolutly no flavor. Very disappointing. The recipe does not mention anything about leaving the skin on the chicken, so I went ahead and left on the skin which of course made a greasy mess. The rice was soaked in fat, and my husband and I could not eat this dish.

Rating: Unrated 09/19/2011

Why I love recipe websites: the reviewers give you the real lowdown. Anyone who makes this as printed will be disappointed in a sad, pallid mess. Besides throwing in the kitchen sink that others suggested (great lashings of peanut butter, fresh ginger, regular coconut milk, cilantro) I also dialed it up with sauteed sliced onions, garlic, and baby carrots. If I made it again, I’d also take the last reviewer’s suggestion and add fresh lime juice and fish sauce! As I made it it was delicious!

Rating: Unrated 09/18/2011

I’ve been making Coconut Chicken Red Curry for years and right off the bat, this recipe is missing key Asian flavours which gives it the sweet-sour-spicy contrast: sugar, lime juice, Fish Sauce, garlic, and ginger. It is a MUST that the Curry paste be cooked slightly to release the spicies before any liquids are added, otherwise the flavours will not blend.

Rating: 1 stars 08/04/2011

Wasn’t our favorite.

Rating: 1 stars

Rating: 2 stars 07/10/2011

I don’t know if it has to due with using brown Jasmine rice, but this took a lot longer to cook than the recipe called for. I thought it tasted just ok but my Aunt really liked it. Different tastes I guess.

Rating: 2 stars

Rating: Unrated 01/25/2011

New to Marth’a recipes, but enjoying the App. Seems like most of the ‘quick’ recipes are lacking something, maybe to keep recipes as simple as possible–fewer ingredients?? Anyway like others suggested, use boneless thighs

Rating: Unrated 04/28/2010

As noted by others, I would add boneless, skinless breasts or thighs. I would also add more of the curry paste. I just added hot sauce which spiced it up. I also used asparagus which was quite nice.

Rating: Unrated 03/01/2010

…

A great, easy recipe that will go into monthly rotation. I made a few substantial changes as follows: 1) used 1lb boneless, skinless chicken thighs cut into 1" chunks; 2) added 2" gingerroot peeled

This was a great

Rating: Unrated 02/23/2010

I made this last night and I think Simone-K is right… it does need more Red curry Paste. A lot more. It’s just sort of bla without it. I am bummed that I didn’t see her comment before I cooked. Also - I’m not sure what I think about using chicken legs. I’d prefer using a better cut of meat. That’s my two cents!

Rating: Unrated 03/23/2009

To get the flavor, you need much more Red Curry Paste. I used 2-3 TABLSPOONS. But but be careful, this does add spice! We loved that it was so easy to make. I also added snow peas, since I like more veggies, in addition to the greenbeans and peppers. Delish!

Rating: Unrated 03/19/2009

I made this last night and i wasnt super happy with the outcome. It was very soupy- and for the last 10 minutes cooking in the receipe (plus an additional 20 minutes) I cooked it uncovered hoping it would thicken. I say add more rice

Rating: Unrated 03/05/2009

Not as flavorful as I would have liked it to be. I added a can of tomatoes, grated ginger, an extra few tsp. of curry, and 2 tbsp. peanut butter (chunky) for a thai-peanut taste. Next time I would probably add some cilantro at the end too.

Rating: Unrated 01/28/2009

I was really disappointed in this recipe, especially after so many positive reviews. I found it quite tasteless even after quadrupling the curry and adding red pepper flakes. I may try to make it again with whole-fat coconut milk. Better luck next time.

Rating: Unrated 01/19/2009

I also had to use 2 cups of rice. It was like soup with only one. I’m so surprised that only one other person has mentioned this problem. I also had to add more curry. I used red peppers instead of green and also added zucchini and onions….it was fantastic!

Rating: Unrated 01/07/2009

I agree the 1-2 tsp is Not even close to how much the recipe needs. I used over 4 tsp. and it was PERFECT. soooo good. my boyfriend loves the taste. I love how easy it is!

Rating: Unrated 12/08/2008

So rich, creamy and full of flavor!!! I put in 3 tbsp of curry paste which made the curry just pop! Also instead of jasmine rice I added brown rice and I cooked the rice for 30 min before I added the chicken as brown rice takes such a long time to cook through.

Rating: Unrated 12/07/2008

A favorite of ours - the second time I made it, I added twice as much curry paste, and a little more salt. My husband asks for this every week, and takes the leftovers to work - he loves it.

Rating: Unrated 11/11/2008

It was perfect and quite easy! I asked my kids (ages 6

Rating: Unrated 11/04/2008

This recipe worked out great for me. I had to substitute broccoli since some family members don’t like green peppers and we used basmati instead of jasmine rice but it was still very yummy.

Rating: Unrated 10/20/2008

Concept is good, but taste needs boosting. We could barely detect 2 teaspoons of curry, so we’ll boost that next time. But we couldn’t taste the coconut milk really either. More milk, less broth? Everybody was reaching for the salt shaker. We used frozen edamame instead of green beans, which worked.

Thai curry over rice is one of our favorite dishes and this was an excellent alternative - and even better on a cold day when we’re wanting some comfort food. Kind of like a Thai paella… I used skinless thighs and tons of green beans. Maybe the kind of curry paste matters because unlike a previous poster 2 tsp was plenty (and we like it hot). Also, the amount of rice was just right.

Rating: Unrated 10/14/2008

I made this last night for my family. It was a bit of a disaster. By the end, the chicken wasn’t done and the rice was lost in all that liquid. I think the recipe meant 2 cups of rice. The flavor was good though it needed some salt. By the time the chicken was cooked through (and I used thighs instead of quarters), the rice was way over cooked. In the future, I will make again with the rice steamed seperately and served with the chicken mixture. Good idea, but something in the recipe is off.

Rating: Unrated 10/08/2008

Underwhelming. I used 2 teaspoons of red curry paste but could have used 4- we could barely detect the flavors. Also, it was more work than it was worth to try to cut up slippery chicken legs in a sloppy pile of rice. Using chicken breasts or boneless thighs might have been better. I won’t make it again, though- might as well make a real curry.

Rating: Unrated 10/06/2008

Hi Null, You’ll always find the nutritional information in the magazine, right underneath every recipe. At the moment, we’re not posting that information online. Best, Adina Everyday Food

Rating: Unrated 10/05/2008

We really liked this dish, but I think I’ll drain off some of the chicken fat after browning the legs next time–with all that rendered fat, it was a little greasy. That said, I’ll definitely make this again: easy-to-find ingredients (and not too many of them), fast prep, easy-clean-up, and really great flavor. What’s not to like?

Rating: Unrated 10/03/2008

i made this last night, and my husband and i gobbled it up! we LOVED it! i would definitely make it again. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn’t have light. it gave it such a sweet tang. awesome.

All Reviews for Spicy Coconut Chicken Casserole

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All Reviews for Spicy Coconut Chicken Casserole

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Reviews: Most Helpful

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