For an extra pop of color, I added some frozen, shelled edamame to the coconut milk and let it thaw while the milk simmered away. And while I was at Mr. Chen's Chinese Emporium, I picked up several different types of curry paste. I can't wait to stretch my Thai/Asian cooking muscles this summer.
1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, cored and diced
1 14-ounce can coconut milk
1½ to 2½ tablespoons red curry paste (more or less to taste)
Meat from a 1½-pound rotisserie chicken
⅓ cup chopped fresh cilantro
1 lime, quartered
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and bell pepper, then sauté until tender, about 10 minutes. Add the coconut milk and red curry paste. Stir until the curry paste and coconut milk are smooth, then bring to a simmer.
- Chop or pull the chicken meat into bite-size chunks, then add to the coconut milk mixture. Toss well to coat evenly. If the meat is cold, return to a simmer. Stir in the cilantro.
- Serve the pasta topped with the chicken. Alternatively, add the drained pasta to the pan with the chicken and toss to mix. Just before serving, squeeze a bit of lime juice over each plate.
Image and recipe courtesy of The Clarion Ledger and The Food Network.