High Protein Thai Green Chicken Curry

Steps

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1. 1
   Prepare the eggplant: trim the ends, slice in half to create flat surfaces, then cut horizontally, slice into strips, and dice into even 2-3cm chunks.
   ▶ ≈0:12
2. 2
   Prepare the snow peas: snap off the stem tip, carefully peel down the side, and remove the inner vein to ensure tenderness and a pleasant eating experience.
   ▶ ≈0:43
3. 3
   Grate 3 garlic cloves and 10g of peeled ginger using a microplane to form a paste, mixing them together, and scrape to remove all residue.
   ▶ ≈1:10
4. 4
   Prepare the lemongrass: crush it using a meat mallet or heavy flat object, then chop as finely as possible (or use a mortar and pestle with salt and water) to break it down into a paste.
   ▶ ≈1:25
5. 5
   Dice the chicken thigh: slice in half, rotate, then cut into small even-sized pieces, keeping all pieces roughly the same size for even cooking.
   ▶ ≈2:09
6. 6
   In a saucepan, combine 300g washed jasmine rice, 550ml cold water, and a pinch of salt. Bring to a boil over high heat, cover, reduce to low heat, and cook undisturbed for 12 minutes. Turn off heat, keep the lid on, and set aside.
   ▶ ≈2:49
7. 7
   Heat 2 tablespoons of neutral oil in a large pan or pot over medium-high heat. Add 3 tablespoons of Thai green curry paste, the garlic-ginger paste, and the lemongrass paste (if using). Mix well to prevent lumps and cook for 2-3 minutes over medium heat until fragrant oils release.
   ▶ ≈3:16
8. 8
   Add 400ml coconut milk and 375ml chicken stock, maintain medium heat, and mix thoroughly until the paste is completely combined and smooth, using the back of a spatula if needed to break up any clumps.
   ▶ ≈3:49
9. 9
   Add 2 tablespoons of fish sauce, 1 teaspoon of white sugar, and 4 torn kaffir lime leaves (optional). Gently crush the lime leaves in your hands to release their oils. Mix everything together, bring to a simmer, and cook for 3 minutes to develop flavours. Taste and adjust seasoning with salt and white pepper as needed.
   ▶ ≈4:12
10. 10
    Add all the diced eggplant and chicken, mix thoroughly to coat everything evenly, breaking up any clumps of chicken. Bring to a simmer and cook for 10-12 minutes until the eggplant absorbs flavour and the chicken is cooked through.
    ▶ ≈4:46
11. 11
    Add all the snow peas, mix gently, and cook for a final 2 minutes to keep them vibrant and crispy. Remove the lime leaves if desired. Remove from heat.
    ▶ ≈5:51
12. 12
    Remove the lid from the rice, carefully fluff with a fork or spatula to separate the grains, revealing perfectly cooked sticky jasmine rice.
    ▶ ≈6:30
13. 13
    Portion the rice into 5 meal prep containers (750ml each) on one side. Using a cup measure, scoop out the curry solids (eggplant and chicken) and distribute evenly into the 5 containers, then evenly divide the remaining sauce among them.
    ▶ ≈6:46
14. 14
    Allow the curry to cool for 15-20 minutes, then cover and refrigerate for up to 4 days or freeze for up to 4 months. To reheat, microwave for 2-3 minutes (stirring halfway through), then squeeze fresh lime juice over top and garnish with fresh coriander or Thai basil if desired.
    ▶ ≈7:06