INGREDIENTS
4
Chicken legs, whole
8 oz
Green beans
1/2
Lemon
1 1/2 cups
Chicken broth, canned reduced-sodium
1 can
Coconut milk, light
1 tsp
Thai red curry paste
1 cup
Jasmine rice
1
Salt and ground pepper, Coarse
1 tbsp
Olive oil
2
Red bell peppers (ribs and seeds removed)