MAIN DISH

CHICKEN RED CURRY

You can substitute beef, pork, shrimp or tofu in this easy curry. (Add shrimp or tofu to the sauce near the end of cooking.) Serve with rice and a crisp cucumber salad. Most supermarkets have curry paste and fish sauce in the ethnic aisle.

• 2 tablespoons vegetable oil

• 2 tablespoons canned red curry paste, or to taste

• 2 boneless chicken breasts (about 12 ounces total), cut into 1-inch pieces

• 1 (14-ounce) can unsweetened coconut milk

• ½ teaspoon salt, or to taste

• 2 tablespoons nam pla (fish sauce)

• Cilantro sprigs to garnish

Heat oil in a skillet over medium-high heat. Add the curry paste and stir-fry for about 1 minute. Add the chicken and stir-fry for a few minutes. Add the coconut milk, salt and nam pla. Reduce heat to low and simmer about 10 minutes. Garnish with cilantro. Makes 4 servings.

Per serving: 485 calories (59 percent from fat), 32.3 g fat (20.2 g saturated, 6.4 g monounsaturated), 98.7 mg cholesterol, 42.6 g protein, 7.5 g carbohydrates, 0 fiber, 1,466 mg sodium.

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