Leftover or Rotisserie chicken from the local grocery store can be transformed into an amazing meal. The chicken is already cooked, which saves time and if using leftovers, it definitely saves money. The ease of using shredded chicken along with some pantry items to create dinner is a wonderful idea and this Thai recipe can be made in 15 minutes or less.
Green Thai Curry Paste can be found at most grocery stores as well as coconut milk, a popular milk substitute. The broth in this curry has the most wonderful umami flavor and it has a much different taste than Indian curry – it’s lighter with a bit of mild heat. I find that this meal is super satisfying, especially during the winter months of the year when you need that little something extra.
Vegetables like red bell pepper, onions, spinach and ginger enhance the flavors of this fragrant dish and it is delightful served over brown rice. This is the perfect dinner during the week when time is short and you need something quick to fill those hungry tummies.
3 cups shredded cooked chicken
1 white onion, diced
1 red bell pepper, diced
1 clove garlic, minced
2 teaspoons fresh ginger, minced
2 scallions, sliced
1 heaping tablespoon Thai Green Curry Paste
1 cup coconut milk
4 cups fresh baby spinach
1 lime, divided
2 cups cooked brown rice, optional
1. Shred chicken and set aside. In a wok or large skillet, add 1 tablespoon oil and place over medium high heat. Add onion and red pepper and saute for 4 minutes. Add garlic and ginger and stir to combine.
2. Make a well in center of vegetables and add coconut milk and curry paste. Stir to combine and fold into onion mixture.
3. Add chicken and stir. Continue to cook for 3 minutes to allow chicken to absorb sauce. Add spinach and stir to combine. Add juice of 1/2 lime and continue to cook for 3 minutes.
4. Serve family-style with lime wedges and hot steamy rice. Enjoy!