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Thai Red Chicken Curry Meal Prep #2

Thai Red Chicken Curry Meal Prep

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 People
Calories: 654kcal
Author: Chef Jack Ovens

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

Nutrition Facts
Thai Red Chicken Curry Meal Prep
Serving Size
 
450 g
Amount per Serving
Calories
654
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Cholesterol
 
174
mg
58
%
Sodium
 
1027
mg
45
%
Potassium
 
953
mg
27
%
Carbohydrates
 
65
g
22
%
Fiber
 
6.2
g
26
%
Sugar
 
6
g
7
%
Protein
 
52
g
104
%
Vitamin A
 
94.7
IU
2
%
Vitamin C
 
96.7
mg
117
%
Calcium
 
71.5
mg
7
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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