Rotisserie chicken is basically as ubiquitous as eggs, milk, and bread in grocery stores across the U.S. This versatile convenience item has so much more potential than pairing with deli sides and creating a quick meal. We love to keep one handy to add to a variety of things from a simple added protein to salads to a quick chicken quesadilla when time is short. There are endless ways to get creative with these little gems, especially if you need to use one up before it ends up going to waste. As always, we love to share our little creations with you – particularly for items that are packed with flavor but not overly complex to make. Tell your taste buds to pack their suitcases because we are going to Asia with this Thai Coconut Red Curry Chicken =)
We like to think that our recipes are both practical and relatable here at Flavor Bible. If you’ve been around the site you’ll surely have noticed that there is often an easily discernable trend taking place – that being many of the recipes we share are less about us going to the grocery store with a meal in mind, bringing home the ingredients, and making a specific meal. Rather, we often shop for staples and then, probably even more frequently, we let the store dictate what goes in our carts by purchasing produce and other items on sale. Then, we survey the pantry and refrigerator spaces and voila… next thing you know we have Thai Coconut Red Curry Chicken!
Hopefully these creative inspirations help make your dinner decisions a little easier. Let’s get rolling…
Preparation: Thai Coconut Red Curry Chicken
As always, mise en place is the standard. Prep up front and you’ll have less scrambling to do as you build this delectable little wonder.
Once the prep is complete… this should take about one adult beverage… heat the oil on medium heat in a Dutch Oven or deep skillet. Add the onion and peppers, cook until onions are translucent, 4 to 5 minutes, stirring occasionally.
Stir in the garlic, ginger, and coriander. Cook for about a minute, until fragrant. Add the pulled rotisserie chicken and cook for another 1 – 2 minutes, stirring.
Stir in the coconut milk, red curry paste, matchstick carrots, zucchini, yellow squash, salt and pepper. Let it come to a gentle boil for 4 – 6 minutes.
Meanwhile, cook the jasmine rice according to the package directions in a separate pan. Stir in the greens and cook for another 1 – 2 minutes or until wilted. Plate and top with cilantro.
Congratulations, you are officially weeknight culinary royalty. Allow your family to drop a red carpet and spread rose petals in your wake.
Additional Rotisserie Chicken Recipes
Other easy rotisserie chicken dishes to try:
Equipment: Thai Coconut Red Curry Chicken
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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Thai Coconut Red Curry Chicken
Ingredients
- 2 tbsp Extra Virgin Olive Oil Coconut oil is even better but EVOO works fine.
- 1 Sweet Onion, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 4 cloves Garlic, minced
- 1 tbsp Fresh Ginger Root, grated
- 2 tsp Ground Coriander
- 1 lb. Rotisserie Chicken Meat, pulled
- 3⅓ cups Coconut Milk, unsweetened 2 regular size cans should suffice.
- 2 tbsp Red Curry Paste
- 1 Zucchini, chopped
- 1½ cups Yellow Squash, chopped Roughly one yellow squash
- 1½ cups Matchstick Carrots or julienne whole carrots
- Salt and Pepper, to taste
- 1 cup Jasmine Rice
- 3 cups Greens Mixed Greens is what we used. Kale, Arugula, or other can suffice.
- ¼ cup Fresh Cilantro, ripped or chopped
Instructions
- Heat oil on medium heat in a Dutch Oven or deep skillet. Add onion and peppers, cook until onions are translucent, 4 to 5 minutes, stirring occasionally.
- Stir in the garlic, ginger, and coriander. Cook for about a minute, until fragrant.
- Add the pulled rotisserie chicken and cook for another 1 – 2 minutes, stirring.
- Stir in the coconut milk, red curry paste, matchstick carrots, zucchini, yellow squash, salt and pepper, Let come to a gentle boil for 4 – 6 minutes.
- Meanwhile, cook rice according to package directions in a separate pan.
- Stir in the greens and cook for another 1 – 2 minutes or until wilted.
- Plate and top with cilantro. Enjoy =)
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