Serves 4-5
Ingredients:
· ½ cup coconut cream (the thick layer at the top of a can of coconut milk)
· 1 tablespoon coconut oil or vegetable oil (optional)
· 1 tablespoon red curry powder (comes with SUYL meal kit) You can add more to taste
· 1 cup coconut milk (remain of the can)
· 1-2 tablespoons palm sugar (comes with SUYL meal kit)
· 1-2 tablespoons of fish sauce (1 teaspoon salt for vegan version)
· 1 cup 1-inch-cubed fresh or canned pineapple
· ½ cup cherry tomatoes
· ½ cup of mushroom
· 12 oz (about 2 cups) Rotisserie chicken (meat and skin only), cut into bite-size pieces
· ½ cup of Thai basil or regular sweet basil leaves (optional)
· Kaffir lime leaves and dried basil (comes with SUYL meal kit)
· Red chili for garnish
Directions:
1. In a 2 qt saucepan, combine the coconut cream, vegetable oil (optional) and red curry powder over medium high heat and stir until the sauce is fragrant and the coconut fat separates. (about 2 minutes)
2. Add the remaining coconut milk, tomatoes, pineapple and mushroom and bring to a gentle boil. Lower the heat to a simmer and cook for 3 minutes.
3. Add the Rotisserie chicken and cook until the chicken is heated through. (about 2 minutes)
4. Taste the curry and then season with the fish sauce. It is impossible to know how salty the Rotisserie chicken is, so it is also impossible to specify an amount of fish sauce.
5. Once the seasoning is good, remove from the heat, sprinkle the basil and red chilies for garnish then serve.