A weeknight curry built on bottled red curry sauce, finished in one pot with chicken and vegetables. The sauce carries the heat and aromatics; you just build on what's there with protein and something to soak up the coconut broth.

Serves 2. 35 minutes, 15 at the stove.

About 880 calories a serving, 51 g protein, 131 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set rice to cook in 1 1/2 cups water with a pinch of salt in a separate pot; it will take 18 minutes. While it heats, cut 12 ounces chicken breast into bite-sized chunks and slice 8 ounces bok choy or pepper into 2-inch pieces.
2. Warm 1 tablespoon oil in a large skillet or pot over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, then add the chicken pieces and cook for 3 minutes, stirring, until they are lightly browned on the outside.
3. Pour the entire jar of curry sauce into the pot and stir to coat the chicken. Bring to a simmer and cook for 5 minutes, then add the bok choy or pepper pieces and simmer for another 5 to 7 minutes until the chicken is cooked through and vegetables are tender.5 min
4. Taste the curry and adjust salt if needed. When the rice is done, divide it between two bowls and ladle the curry with its broth over the top.

Note Swap chicken for shrimp, tofu, or canned beans for faster cooking. Leftovers keep, covered, for three days and reheat gently on the stove. Serve with lime wedges and chopped fresh cilantro if you have it on hand.