Rotisserie Chicken Thai Curry

There are times when a rotisserie chicken, or leftover chicken, makes for delicious leftovers. This recipe is one of those times. Personally, I don't like rotisserie chicken on day 2, but if it's made like this recipe, you'll wish you had more chicken to use up. You can use this recipe as a guide and use whatever vegetables you have at home.

Recipe adapted from Epicurious

1 tablespoon mild oil (canola or coconut work well)

1 4-ounce jar red or green curry paste

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon freshly grated lime zest

1 medium onion, sliced in to 1/4-inch strips

1 tablespoon kosher salt

1 small crown of broccoli, cut in to small florets, stem cut in to 1/4-inch discs

1 red bell pepper, sliced in to 1-inch squares

1 cup chicken broth

4 cups of 1/2-inch cubed pieces of chicken from a rotisserie chicken (about one 2.5 pound chicken)

1 14-ounce can coconut milk (not reduced fat)

1/4 cup basil leaves

1 tablespoon fresh lime juice

In a large pan, heat the oil over medium heat. Add the curry paste, ginger and lime zest. Stir until heated through, about 1 minutes. Add the onion and salt and cook about 3 minutes, until softened. Add the broccoli and bell pepper and cook and stir. Pour the chicken broth over the vegetables. Once boiling, reduce the cooking heat to low and cook for about 5-8 minutes, until the broccoli and peppers are crisp-tender. Add the chicken and coconut milk, cooking another 5 minutes until the chicken is warmed and the vegetables are cooked to your liking. Don't let the mixture boil. Stir in the basil and lime juice.

Serve over rice and enjoy.

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