This kit does the heavy lifting tonight: you brown some protein in a pan while rice steams, then warm the kit and dinner comes together. The vegetables are already cut and the sauce built, leaving you to eat in twenty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 1500 calories a serving, 49 g protein, 155 g carbohydrate, 79 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3/4 cup rice in a pot with 1 1/2 cups water and a pinch of salt; bring to a simmer, cover, and set a timer for 15 minutes.15 min
2. While the rice cooks, cut 10 oz chicken breast into bite-sized pieces or cube tofu the same way. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the protein, stirring often, until golden and cooked through, about 8 minutes; season with salt.
3. When the rice finishes, transfer the cooked protein to a plate. Pour the entire coconut curry stir fry kit into the same skillet over medium heat and stir gently for 2 minutes until warmed through.
4. Fold the cooked protein back into the curry. Serve over rice with lime wedges on the side.

Note Swap chicken for shrimp if you prefer; add it to the pan last and warm it through. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with lime wedges and cucumber slices on the side, or stretch with extra rice if appetite grows.