Chicken curry packs Thai flavor

By Times Wires
Published December 26, 2007

For the 5:30 Challenge, I am always looking for high-quality products that make dinnertime easier without sacrificing flavor.

Prepared Thai curry sauces have been popping up on market shelves. These mixtures not only take the pressure off finding that perfect balance of curry paste, coconut milk and fish sauce, but with our five-ingredient perspective, they allow us to enjoy two extra vegetables in the dish.

I first tried the red, green and massaman varieties from CurrySimple, a line of Thai foods based in Atlanta and available at Whole Foods and other specialty markets or on the Web. The flavor was authentic without being too spicy, which is great for "family-friendly" meals. My kids, who tend to shy away from restaurant curries, really enjoyed all of them. A friend loves the Trader Joe's brand, which I didn't find as fresh-tasting as CurrySimple, although it had a bit more of the heat that I enjoy in Thai curries.

These sauces are perfect for times you feel like eating an Asian meal but don't feel like venturing out. The caveat? By the time you buy the sauces ($5.99 for CurrySimple/$2.99 for Trader Joe's), the meat and veggies, you're at, or beyond, the cost of the restaurant version.

TONIGHT'S SOLUTION: Thai Chicken Curry

TO MAKE THE MEAL: Rice and fruit salad

Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't have to be included in the ingredient list.) You can also suggest a simple side dish if it can be made within the same time. If we publish your recipe, we'll send you a 5:30 Challenge apron. Send recipes to 5:30 Challenge, Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. NW, Atlanta, GA 30303. Or e-mail fivethirty@ajc.com.

ENTREE: Thai Chicken curry

Choose your favorite veggies: Just make sure to add them in the order needed to cook, or parboil them before adding. Substitute broccoli or snow peas for green beans, or choose bell peppers in other colors. The same goes for the protein; substitute beef, pork, shrimp or tofu. For a massaman curry, add cooked potatoes and top with avocado.

1 onion, cut into 1-inch pieces

3/4 pound green beans, cut into 2-inch slices

1 red or other bell pepper, seeded and cut into 1-inch pieces

1 pound boneless, skinless chicken breasts, thinly sliced

1 (12-ounce) package curry sauce

In a well-oiled skillet, saute onions until slightly softened. Add green beans and stir-fry until bright green (add a tablespoon or 2 of water if needed to prevent sticking). Add red pepper and chicken and stir-fry until just cooked through, 5 to 7 minutes. Add curry sauce and cook for 1 to 2 minutes, or until chicken and vegetables are cooked through, stirring frequently.

Makes 4 servings.

Per serving: 257 calories (percent of calories from fat, 55), 30 grams protein, 26 grams carbohydrates, 4 grams fiber, 15 grams fat (8 grams saturated), 67 milligrams cholesterol, 1,032 milligrams sodium.

[Last modified December 21, 2007, 16:57:18]