Easy Thai Chicken

By gvcathy

Ingredients

• Rotisserie chicken (deli or prepared foods section)
• Canned light coconut milk (we used A Taste of Thai)
• Bottled red curry paste (we used Thai Kitchen)
• Fresh basil (produce section)

Preparation

Step 1

Pull meat from a rotisserie chicken in large pieces.

Spoon a few tablespoons from the top of a 13.5-ounce can of coconut milk into a medium skillet over medium-high heat.

Stir in 1 to 2 tablespoons of curry paste. Add 4 teaspoons of sugar, remaining coconut milk, and salt and pepper to taste. Bring to a simmer, add chicken, and warm through.

Stir in a cup of fresh basil leaves. Serve with rice and lime wedges.