Lately, my husband and I have been eating curry at every opportunity. A recent trip to a Thai Restaurant rekindled that craving. Some days of the week are crazy and hectic for us. Getting dinner in our bellies and out the door for various activities is sometimes a challenge. On those days I like to use short cuts. It is not beneath me to buy prepared sauces when it is needed. I don’t want to tangle with complicated seasonings and sauces to get dinner on in a rush.
I cooked zucchini and mushrooms as my sides and kept them warm in the oven. I cooked the rice mix according to package directions. I cut up 3 chicken breast halves, seasoned them with salt, and browned them in a little olive oil over medium high heat. After the chicken was fully cooked I poured the Thai Curry sauce over the chicken and heated the sauce through. It made a simple, tasty dinner before rushing off.