TONIGHT'S SOLUTION: Thai Chicken Curry
TO MAKE THE MEAL: Rice and fruit salad

Chris Hunt/Staff (ENLARGE)

Thai Chicken Curry.

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

Recently, 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, from a five ingredient perspective, 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). I found the flavor authentic without being too spicy, which was 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 seek in Thai curries.

These sauces are perfect for those times when you feel like an Asian meal but just 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.

Thai Chicken Curry
4 servings

Chose 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 other colored bell peppers. The same goes with 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 keep from 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.

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.