Rotisserie Chicken Curry
with cauliflower and green beans
One-pot curry is an easy weeknight dish to pull together any combo of protein and veggies. Tonight we've got rotisserie chicken or tempeh in the pot with cauliflower and green beans (+ carrots for our vegetarians). Our paleo folks will be drowning zucchini noodles with this curry while everyone else will be spooning it over your leftover rice.
- Rotisserie chicken - 1/2 , shredded
- Onions - 1 , chopped
- Cauliflower - 1 lb , chopped
- Green beans - 1/2 lb , trimmed
- Red curry paste - 2 Tbsp ((Thai Kitchen is a great brand that's not too spicy))
- Coconut milk - 1 cup ((You can use lite but it will be less creamy))
- Chicken stock - 2 cups
- Fish sauce - 2 Tbsp
- Brown sugar - 1 Tbsp
- Lime - 1 , juice of
- Rice (brown or white) - 1 cup , uncooked
Rotisserie chicken - Take meat off the bone and shred. Use knife and fork or just hands. If you’re making Wednesday’s dinner, prep both night’s portions. (Can be done up to 3 days ahead)
Rice - If not made from last night, cook rice. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Next add in onions and cauliflower and saute for 3 minutes.
Pour in chicken stock, fish sauce, and brown sugar. Cover and bring to a boil. Simmer uncovered for ~10 minutes.
Add in green beans and rotisserie chicken. Cook for another 3 to 5 minutes, until beans are tender but still crunchy. Finish with lime juice and season to taste with more fish sauce or brown sugar (or even curry paste if it needs more of a kick). Enjoy over rice.