Juicy chicken thighs, fresh vegetables, and jasmine rice come together in a creamy coconut curry sauce. This meal prep recipe yields five high-protein servings perfect for preparing your week ahead. Stores in the fridge for up to 4 days or freezer for up to 3 months.
High-protein
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Adapted from a video by Chef Jack Ovens
This Thai Red Chicken Curry Meal Prep Will Set You Up For The Week
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1
Trim excess fat from chicken thighs and dice into even bite-sized chunks to ensure uniform cooking and juiciness.
2
Mince four garlic cloves finely so they blend smoothly into the curry base without leaving raw pieces.
3
Peel 10g fresh ginger using a spoon edge to follow natural contours, then mince finely or grate on a microplane.
4
Slice one red bell pepper into thin, even strips to maintain crispness and balance the spice with natural sweetness.
5
Trim tenderstem broccoli and use the stems as well, as they contain plenty of nutrients.
6
Rinse 300g jasmine rice under cold water until clear. Add to a saucepan with 550ml cold water, lime leaves (optional), and a pinch of salt. Bring to a boil, immediately cover with a tight lid, reduce to a gentle simmer, and cook for 12 minutes without lifting the lid. Turn off heat and let sit covered for 4 more minutes, then fluff with a fork.
7
Heat 2 tsp peanut oil in a large pan over medium-high heat. Arrange diced chicken in a single layer without crowding; work in batches if needed. Cook 5–6 minutes, stirring occasionally, until golden on the outside.
8
Add minced garlic and grated ginger, cook for 30–40 seconds until aromatic, being careful not to burn them.
9
Add 3 tbsp Thai red curry paste and fry for about 1 minute so the oils absorb all the flavor compounds and aromatics.
10
Pour in 500ml coconut milk and 1½ cups chicken stock, stir until smooth. Simmer for 2–3 minutes to build flavor.
11
Add sliced red bell pepper, chopped broccolini, salt, and white pepper. Stir well and simmer uncovered for 7–9 minutes until chicken is cooked through, vegetables are tender, and sauce reduces and concentrates.
12
Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 250g frozen edamame beans. Fish sauce adds saltiness and depth while sugar balances the heat. Taste and adjust seasonings as needed.
13
Squeeze in lime juice, starting with a small amount and adjusting to taste, to add brightness and freshness.
14
Fluff rice again and portion into five separate containers, dividing chicken, vegetables, and sauce evenly among them.
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