Friday recipe: easy Thai chicken
When I get home from the office, most evenings the last thing I want to do is get cookin in the kitchen. Nice weather doesnt improve my lazy chef ethic, either. Thats why I love this recipe from Prevention magazine: Most of its ingredients can be pantry staples; the others can be picked up from my local grocery store on the way home (or, depending on the season, I just pluck some basil out of my husbands herb garden). And each of its four servings costs about $2, so easy doesnt have to be expensive.
Whats your favorite recipe when you want to get out of the kitchen?
Easy Thai chicken
- Rotisserie chicken from the deli or prepared food section
- 13.5-ounce can light coconut milk (I like A Taste of Thai brand)
- 1-2 tablespoons bottled red curry paste (I like Thai Kitchen)
- 4 teaspoons sugar or Splenda
- 1 cup fresh basil
Pull meat from the chicken in large pieces. Spoon coconut milk into a medium skillet over medium-high heat. Stir in the curry paste. Add the sugar, remaining coconut milk and, if desired, black pepper to taste. Bring to a simmer, add chicken and warm through. Stir in basil. If desired, serve with rice and lime wedges.
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