Barb Boose Publications Director, Marketing and Communications August 9, 2013Friday recipe: easy Thai chicken Sometimes I love a relaxed weekend afternoon of trying a new recipe using a variety of ingredients and steps. I love to shop our local farmers’ markets and ethnic grocery stores for fresh produce and other foods new to my palate. On those days, I pat myself on the back and say, “You’re such a good human for taking the time to cook and eat healthy dishes that you’ve so skillfully and lovingly crafted.”Then there is the brutal reality that much of the time I don’t want to drag out a pan or colander or Cuisinart or measuring cup. Most weekday evenings I can’t face a fridge or cupboard full of rudely unassembled ingredients. There are times I don’t want to chop, boil, sauté, simmer or bake. I won’t go for fast food or call for a pizza, but I’m definitely not above grabbing a few ready-made ingredients and slamming them together for my supper. Photo: Tara Donne/Prevention.comToday’s recipe from Prevention.com is one of my go-tos when I’m in such a sorry culinary state. After a quick stop at the grocery store, it takes just minutes to prepare.Easy Thai chickenRotisserie chicken (or leftover cooked chicken, if you have it)13.5-ounce can light coconut milk1-2 tablespoons bottled red curry paste4 teaspoons sugar or SplendaPepper to taste1 cup fresh basil leavesLime wedgesPull meat from the rotisserie chicken in large pieces. Spoon a few tablespoons of coconut milk into a medium skillet over medium-high heat. Stir in the curry paste. Add the sugar or Splenda, remaining coconut milk and pepper to taste. Bring to a simmer, add chicken and warm through. Stir in basil leaves. Serve with lime wedges and, if you wish, rice. Leave a Reply Cancel replyYou must be logged in to post a comment.