Photos by Mitch Mandel Here’s how to put them together:Pull meat from a rotisserie chicken in large pieces. Spoon a few tablespoons from the top of a 13.5-ounce can of coconut milk into a medium skillet over medium-high heat. Stir in 1-2 tablespoons of curry paste. Add 4 teaspoons of 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. Serves 4. NUTRITION (per serving) 450 cal, 30 g pro, 51 g carb, 8 g fiber, 9 g sugars, 16 g fat, 7 g sat fat, 1100 mg sodium Photo by Tara Donne MORE: Almost-Instant Peanut Noodles
