Thai Red Chicken Curry Meal Prep (High Protein)
This Thai red chicken curry meal prep pairs tender chicken, fresh vegetables, and jasmine rice in a rich coconut curry sauce. Balanced, high protein, and perfect for the week.
Ingredients
Protein
- 2 tsp (10ml) - Peanut Oil
- 1kg (2.2lb) - Chicken Thigh, Diced
- 250g (8.8oz) - Frozen Edamame Beans
- Salt & Pepper
Curry Sauce & Veg
- 4 - Garlic Cloves, Minced
- 10g (0.2oz) - Ginger, Peeled & Grated
- 3 Tbsp (70g) - Thai Red Curry Paste
- 500ml (1 ¼ Cans) - Coconut Milk
- 1 ½ Cups (325ml) - Chicken Stock
- 1 - Red Bell Pepper, Sliced
- 1 - Tenderstem Broccoli (Broccolini), Chopped
- 1 Tbsp (20ml) - Fish Sauce
- 1 tsp (5g) - Brown Sugar
- 1 - Lime, Juiced
- Salt & Pepper
Rice
- 300g (10.5oz) - Jasmine Rice
- 550ml (550g) - Cold Water
- 3 - Lime Leaves (Optional)
- Salt to Taste
Instructions
Cook the rice
- Rinse jasmine rice under cold water until it runs clear. Add to a saucepan with water, lime leaves (optional) and salt. Bring to a boil, cover with a tight-fitting lid, reduce to low heat, and cook for 12 minutes. Remove from heat and leave covered for 4 minutes before fluffing.
Sear the chicken
- Season chicken with salt and pepper. Heat a large pan or pot over medium-high heat. Add peanut oil and sear the chicken until brown all over, roughly 6-7 minutes. The chicken won’t be cooked at this stage.
Build the curry base
- Lower the heat to medium, add garlic and ginger, and cook for 30 seconds until fragrant. Stir in the curry paste and cook for 1 minute to release flavour. Add coconut milk and chicken stock, mix until smooth and bring to a simmer. Cook for 2 minutes.
Cook chicken and vegetables in the curry sauce
- Add the red bell pepper and tenderstem broccoli. Simmer uncovered for 7–9 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender but still bright.
Finish the curry
- Stir in fish sauce, sugar, and lime juice. Add cooked edamame beans, stir through until heated. Taste and adjust seasoning as needed.
Assemble the meal prep
- Divide rice evenly into five containers. Spoon curry evenly over rice. Allow to cool before sealing and refrigerating.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge: Store meals in airtight containers for up to 4 days. Make sure the curry has fully cooled before sealing to keep condensation out.
Freezer: Freeze the curry for up to 3 months. For the best texture, freeze the rice separately so it doesn’t dry out.
Reheating Instructions
Reheat: Microwave covered for 3–4 minutes, stirring halfway through. Add a splash of water or stock if the sauce has thickened while storing.
Watch How To Make The Recipe
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I’m trying to figure out the macros for this. I get 746 kcal, 68C 28F 54P per serving when divided into 5 servings. Are you calculating with full fat coconut milk or some sort of light variant? Just trying to figure out the ~10g of fat per serving difference.
Light coconut milk. Different brands will also depend on the outcome of the nutrition values