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

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Put it in a saucepan with water, the lime leaves (optional) and salt. Bring to a boil, cover tightly, lower to low heat and cook for 12 minutes. Take off the heat and leave covered for 4 minutes, then fluff.
2. Season the chicken with salt and pepper. Heat a large pan or pot over medium-high heat, add the peanut oil and sear the chicken until brown all over, roughly 6-7 minutes. It will not be cooked through yet.
3. Lower the heat to medium. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the curry paste and cook for 1 minute. Add the coconut milk and chicken stock, stir until smooth, bring to a simmer and cook for 2 minutes.
4. Add the red bell pepper and tenderstem broccoli. Simmer uncovered for 7-9 minutes, stirring now and then, until the chicken is cooked through and the vegetables are tender but still bright.
5. Stir in the fish sauce, sugar and lime juice. Add the cooked edamame and stir until heated through. Taste and adjust the seasoning.
6. Divide the rice evenly among five containers and spoon the curry evenly over the rice. Let cool before sealing and refrigerating.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicGingerRiceBell pepperBrown sugarLimeChicken thighCoconut milk