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.