This Thai Red Chicken Curry Meal Prep Will Set You Up For The Week

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be fresher and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein alternative.

Start by trimming away any large pieces of fat from 1 kilo (2.2 lb) of chicken thighs and dice them into bite-sized chunks.

Peel and mince 4 cloves of garlic finely.

Take 10 g (0.2 oz) of fresh ginger, scrape away the skin using the edge of a spoon, and mince it finely or grate it on a microplane.

Slice 1 red bell pepper (150 g or 5.3 oz) into thin, even strips.

Trim the tender stem broccoli and use the stems as well.

Rinse 300 g (10.5 oz) of jasmine rice under cold water until it runs clear.

In a saucepan, add the rinsed rice with 550 ml of cold water, a couple of lime leaves (optional), and a pinch of salt. Bring to a boil, cover with a tight lid, and lower the heat to a gentle simmer for 12 minutes without lifting the lid.

After 12 minutes, turn off the heat and leave the lid on for 4 more minutes, then fluff the rice with a fork or spatula.

Heat 2 tsp (10 ml) of peanut oil in a large pan or pot over medium-high heat.

Add the diced chicken in a single layer, cooking for about 5 to 6 minutes until golden on the outside, stirring occasionally.

Add the minced garlic and grated ginger to the pan and cook for about 30 to 40 seconds until aromatic.

Stir in 3 tbsp (60 g) of Thai red curry paste and fry for about 1 minute to activate the flavors.

Pour in 500 ml of coconut milk and 1.5 cups (325 ml) of chicken stock, mixing until smooth. Let this simmer for 2 to 3 minutes.

Add the sliced red bell pepper and chopped tender stem broccoli to the pan along with a touch of salt and optional ground white pepper. Stir and let simmer uncovered for 7 to 9 minutes.

Once the chicken is cooked through and the vegetables are tender, stir in 1 tbsp (20 ml) of fish sauce, 1 tsp (4 g) of brown sugar, and 250 g (8.8 oz) of frozen edamame beans (optional).

Taste and adjust with extra salt and pepper if needed.

Squeeze in some lime juice, starting with a smaller amount and adjusting to taste.

Fluff the rice again and serve into separate containers, ensuring to portion out the chicken, vegetables, and sauce evenly.

If you don’t have separate containers, it’s fine to serve the curry and rice together, but avoid letting the rice absorb all the curry sauce.

This recipe yields enough to fill five 750 ml containers. Store in the fridge for up to 4 days or in the freezer for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens