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.