Thai Coconut Red Curry Chicken
An easy dish made with leftover pulled rotisserie 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 =)
