Spaghetti sauce

Thai Curry

~1 tbsp mild curry paste
15 can coconut milk
1 tbsp brown sugar
1 tbsp fish sace
meat and/or veggies
15 oz can diced tomatoes, drained

Combine curry paste and 1/4 cup coconut milk in large, shallow pan. Bring to a boil. Add meat and cook until evenly browned. Add vegetables and cook until tender. Add remaining ingredients and simmer for a minute, until heated through. Serve over rice or rice noodles.

For a virtually no prep meal, I do a vegetarian curry using a package of frozen mixed or stir fry vegetables. It's also good with the addition of chicken, beef or pork. If you have fresh lemongrass, it goes very well with this dish. Add it when you cook the veggies, remove it before serving. It adds a little extra zing to the meal.

Kale and Chickpea Curry

~1 tbsp mild curry paste (I use Patak's, available in the ethnic food aisle)
15 oz can coconut milk
1 tbsp brown sugar
1 tbsp fish sauce
1 bunch kale, center stalk removed and leaves chopped into small pieces
1 can chickpeas, drained and rinsed
15 oz can diced tomatoes, drained

Combine curry paste and coconut milk in a large, shallow pan. Bring to a boil, then add brown sugar and fish sauce. Stir until sugar dissolves. Add kale and chickpeas, cover and simmer for about 5-10 minutes until kale is tender. Add tomatoes and simmer another minute until heated through. Serve over brown rice or rice noodles.

lemon sauce

courtesy of Sandra Lee.

Pour it over chicken or use for dipping. OMG, it's soooo good!
1 (11 oz.) jar of lemon curd
1/4 c. chicken broth
1/4 tsp. ground ginger
1/4 tsp. soy sauce
Melt lemon curd in a small sauce pan over low heat; add remaining ingredients. Heat thoroughly. And that's it.