Easy Thai Chicken
This dish’s sweet and creamy sauce uses light coconut milk instead of regular, cutting saturated fat by nearly 60%.
PREP TIME: 5 minutes
TOTAL TIME: 12 minutes
Rotisserie chicken (deli or prepared foods section)
13.5 oz can light coconut milk
1-2 Tbsp bottled red curry paste
4 tsp sugar
1 c fresh basil leaves
1. PULL meat from a rotisserie chicken in large pieces.
2. SPOON a few tablespoons from the top of the can of coconut milk into a medium skillet over medium-high heat. Stir in curry paste. Add sugar, remaining coconut milk, and salt and pepper to taste. Bring to a simmer, add chicken, and warm through. Stir in a cup of fresh basil leaves.
3. SERVE with rice and lime wedges.
NUTRITION (per serving) 371 cal, 44 g pro, 5.4 g carb, 1 g fiber, 17.3 g fat, 8.2 g sat fat, 187 mg sodium