Simple Chicken Thai Curry with Rotisserie
This simple chicken curry comes together fast with a jar of Thai Kitchen's red curry paste.
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Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 4 ounces red curry paste, 1 jar
- 2 cans (15 ounces each) coconut milk, shake well
- 3 cups rotisserie chicken*, chopped
- Rice, for serving
Instructions
Prep:
- Cook the rice according to the package directions.
- If using raw chicken breasts, see the note below and cook them now.
Cook:
- Heat the oil in a large pan over medium-high heat. Add the chopped onions and sauté them for 2 to 3 minutes, until they're soft and translucent.
- Add the jar of Thai kitchen red curry paste and the coconut milk. Stir to dissolve the curry paste into the liquid. Bring it to a low simmer, add the cooked chicken to the pan, and mix to combine. Reduce the heat to low and simmer for 5 minutes, until the chicken is heated through.
Serve:
- Make a bed of rice and top with some of the chicken curry.
Notes
- Swap the rotisserie chicken for 2 chicken breasts, cubed. Sauté them for 5 to 7 minutes, until the pieces are golden and the chicken is cooked. Remove from the pan onto a plate and add them back into the sauce
- Adding a 12 ounce bag of steamed broccoli turns this chicken curry into a complete meal without extra work. Add it into the sauce when the chicken is simmering or served on the side.
Nutrition
Serving: 1 serving | Calories: 389kcal | Carbohydrates: 11g | Protein: 31g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 519mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4485IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
