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 doesn’t improve my lazy chef ethic, either. That’s 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 husband’s herb garden). And each of its four servings costs about $2, so “easy” doesn’t have to be “expensive.”

What’s your favorite recipe when you want to get out of the kitchen?

When it comes to herbs, basil is one of the best.

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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