- 4 tablespoons Maesri Red Curry Paste
- 1/2 can full fat coconut milk
- 2 pounds leftover rotisserie chicken
- 2 dashes of fish sauce
- 1 teaspoon dried basil
- 2 tablespoons green onions
- Remove the bones from the rotisserie chicken and cut it up into large chunks
- In a saucepan, combine curry paste, coconut milk, basil, and bring to a simmer.
- Add the rotisserie chicken and cook until heated through.
- Serve over rice or if you're feeling adventerous with ou Thai Green Papaya Salad