Here’s how to make boring rotisserie chicken into a delicious Coconut Curry! Rotisserie Chicken = one of the EASIEST and TASTIEST weeknight dinners you’ll ever make! Good for singles, couples or family of four.
Scroll down for Reels at bottom!
About Rotisserie Chicken
Grab a $4.99 rotisserie chicken from wherever you shop at, mine is Costco. You can’t beat that price. Use whatever vegetables are hanging around your fridge, and dinner is ready in about 30 minutes.
About Coconut Milk
Coconut milk is one of my favorite pantry staples and instantly makes a dish tasty. It’s creamy, plant-based, packed with flavor, and instantly transports me back to Asia. I like Trader Joe’s brand cause it’s pure coconut milk not just “coconut flavored milk”! There’s coconut milk and coconut cream. I get both and sometimes mix.
What is Rempah?
Rempah is a Malaysian word for aromatics and seasonings. Typically use shallots but yellow or red onions are good.
About Curry Powder
I mix my own spices that are most commonly found in curry powder: chili, turmeric, coriander, cinnamon, cumin, anise, cardamom, ginger.
My favorite ready made curry powder is a Malaysian brand my mom used: Baba’s. Finally available on Amazon. Here’s my affiliate link.
You can also find many Curry Powder on Weee, not an affiliate yet.
Cook with what you have
The beauty of this dish? There are NO rules. Cook with what you have, the Wok Star Way! Whatever vegetables you have will work! OR add frozen peas near end of heating, this will add pop of color & get your vegetable fix!
All you really need:
🥥 1 can coconut milk
🍗 2 bowls chicken stock
🌿 2–3 tbsp good curry powder
🧂 Salt to taste
Optional if you like a bit of tang:
I added torn kaffir lime leaves and squeeze of lemon to taste for extra brightness.
Directions:
• Shred the chicken (freeze the carcass for bone broth!)
• Wok-fry your vegetables
• Fry the rempah (onion, ginger, turmeric & curry powder)
• Add the chicken
• Mix everything in the pot with coconut milk, stock & salt to taste
• Heat through and dinner is served!
• Garnish with Fried Shallots (also from TJ’s in the coconut milk section! See photo)
Why cook in a wok?
I love cooking vegetables in my lightweight cast iron wok. The wide opening gives me plenty of room to toss everything together without making a mess. More about this soon.
I’ve decided to make one coconut curry dish every week using different proteins and vegetables. Let’s see where this delicious challenge takes me!
🥥 Are you a coconut curry lover? What ingredients would you add?
PS I haven’t figured out how to remove caption from Instagram! But blog has a lot more helpful information!
Leave a Reply