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.
Thai Red Chicken Curry Meal Prep
Ingredients
Protein
- 10 ml Peanut Oil
- 1 kg Chicken Thigh Diced
- 250 g Edamame Beans Frozen
- Salt & Pepper
Curry Sauce & Veg
- 4 Garlic Cloves Minced
- 10 g Ginger Peeled & Grated
- 70 g Thai Red Curry Paste
- 400 ml Coconut Milk
- 325 ml Chicken Stock
- 1 Red Bell Pepper Sliced
- 1 Broccolini (Tenderstem) Chopped
- 15 ml Fish Sauce
- 5 g Brown Sugar
- 1 Lime Juiced
- Salt & Pepper
Rice
- 300 g Jasmine Rice
- 550 g Cold Water
- 3 Lime Leaves Optional
- Salt to Taste
Method
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.
Chef's Tips
Let the curry paste properly bloom in the oil with the garlic, ginger and lemongrass for the full 1–2 minutes, until it's fragrant and the oils start to separate out — this is where most of the flavour in the dish actually comes from, and rushing straight to the coconut milk leaves it tasting flat.Tear the kaffir lime leaves rather than adding them whole, as written — tearing releases more of their oil and fragrance into the sauce than leaves left intact would.Add the snow peas right at the end for just 1–2 minutes, as written — they'll keep their colour and snap this way, though expect them to soften further by the time you're reheating this later in the week, which is normal for this kind of veg.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — coconut-based curries generally freeze and reheat well.Reheat the curry and rice together in the microwave for 2–3 minutes, or in a pot over medium heat, adding a small splash of water or stock if the sauce has thickened up. Thaw frozen portions in the fridge overnight before reheating. Finish with fresh lime, herbs and any optional garnishes just before eating.
Serving 450gCalories 654kcalCarbohydrates 65gProtein 52gFat 18gSaturated Fat 7gPolyunsaturated Fat 3gMonounsaturated Fat 4gCholesterol 174mgSodium 1027mgPotassium 953mgFiber 6.2gSugar 6gVitamin A 94.7IUVitamin C 96.7mgCalcium 71.5mgIron 2.8mg
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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