Friday Foods

Easy Thai Curry with Chicken

1 Rotisserie chicken
1 13.5-ounce can light coconut milk
1-2 Tbsp curry paste (Thai Kitchen)
1 Tbsp sugar (opt)
1 cup fresh basil
Lime (opt)
Jasmine rice

Pull meat from a rotisserie chicken in medium-sized pieces. Spoon a few tablespoons of coconut milk into a skillet over medium 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. Serve with rice and lime wedges.