Make-Ahead Thai Red Curry Meal Prep for Flavorful Weeknight Dinners

Thai Red Chicken Curry Meal Prep

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

Cook the rice

• Rinse the jasmine rice under cold running water until it runs clear. Place it in a saucepan with the measured water, add lime leaves if using and a pinch of salt. Bring to a boil, then cover with a tight lid, reduce to low heat and simmer for 12 minutes. Remove from heat and keep covered for 4 minutes, then fluff with a fork.

Sear the chicken

• Season the diced chicken with salt and pepper. Heat a large pan or pot over medium-high heat, add the peanut oil and sear the chicken until browned on all sides, about 6–7 minutes. The chicken will finish cooking later in the sauce.

Build the curry base

• Reduce the heat to medium, add the minced garlic and grated ginger and cook for about 30 seconds until fragrant. Stir in the Thai red curry paste and cook 1 minute to release its aroma. Pour in the coconut milk and chicken stock, whisk until smooth and bring to a gentle simmer. Let it cook for 2 minutes.

Cook chicken and vegetables in the curry sauce

• Add the sliced red bell pepper and chopped tenderstem broccoli. Simmer uncovered for 7–9 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender but still bright.

Finish the curry

• Stir in the fish sauce, brown sugar and lime juice. Add the cooked edamame and heat through. Taste and adjust seasoning with salt or a touch more fish sauce if needed.

Assemble the meal prep

• Divide the cooked rice evenly into five meal containers. Spoon the curry over the rice in equal portions. Allow the food to cool before sealing and refrigerating.