Prep 5 mins
Cook 15 mins
A great way to use up leftovers. I served over ramen noodles, but this would be great over rice or with pitas.
- 1 (13 1/2 ounce) can coconut milk
- 1 rotisserie-cooked chicken, shredded
- 1 cup vegetables (I used leftover peas and carrots)
- 1 -2 tablespoon curry powder
- Add all ingredients to a skillet and cook over medium low until warmed through.
- Easy and tasty!