A fast curry that leans on a good sauce in the jar and whatever protein and vegetables finish it. Chicken and green beans keep the dish light and let the ginger and lemongrass shine, ready in half an hour.

Serves 2. 30 minutes, 25 at the stove.

About 830 calories a serving, 70 g protein, 48 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim 1 pound of chicken thighs and cut them into bite-sized pieces. Mince 2 cloves of garlic and dice 1 small onion.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes until softened, then add the garlic and chicken and cook, stirring often, until the chicken is no longer pink on the outside, about 5 minutes.
3. Pour in the entire jar of panang ginger curry sauce and stir to coat the chicken. Trim 8 ounces of green beans and add them to the pan, stirring to combine.
4. Bring to a simmer and cook, stirring occasionally, until the green beans are tender and the chicken is cooked through, about 12 minutes. Taste and add salt if needed.12 min

Note Swap in chicken breast or shrimp if you prefer. Leftovers keep three days in the fridge and reheat well on the stove or in the microwave. Serve over jasmine rice or with naan to soak up the sauce.