Let's face it. Sometimes every family needs a quick recipe for dinner. One of my favorite quick recipes is a simplified version of red curry chicken. This recipe will take you more time to make your rice than it does to cook. Here we go!
1 can coconut milk
1 rotisserie chicken
red curry paste
vegetables (your choice)
salt/pepper to taste
1 T sugar
fresh basil for garnish
serve with rice (we prefer jasmine rice)
Start your rice cooking. We have a handy dandy rice cooker, so I just add my rice and water and turn it on. Remove the skin from your rotisserie chicken. Tear/cut the chicken into small pieces and set aside. Cube your veggies (make about 1/2" cubes). Put about 1/4 cup of the coconut milk (should be white and solid) in a large skillet. Heat over medium heat until melted and smooth. Add 1-4T of red curry paste. My kids don't like hot/spicy food, so I used 2T. Stir until well combined. Dump the rest of the can of coconut milk and stir. Add the veggies first so they soften and cook. Mix in the sugar at this time. When the veggies start to get soft, add the shredded chicken. Stir and warm until heated through and the veggies are cooked. Season with salt and pepper. Serve with rice and basil for garnish.
That's it, folks. You can change the flavor depending on the veggies you add. I kept it simple with some zucchini and a little onion.
Hope you enjoy this quick recipe! You can keep the curry paste and coconut milk as staples in your home and just add the meat and veggies. The rotisserie chicken cuts down on the cooking time, but you (obviously) can use chicken breasts or other meats you have at home.