Thai Green Curry Meal Prep

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons green curry paste
• 2 cans coconut milk (14 oz each)
• 1 pound boneless skinless chicken thighs, sliced into strips
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, sliced
• 2 baby bok choy, halved
• 1 red chili, thinly sliced
• 4 fresh kaffir lime leaves
• 1/2 cup fresh Thai basil leaves
• 2 cups jasmine rice, uncooked
• 1 lime, cut into wedges

Method

1. 1

   Rinse the jasmine rice under cold water until the water runs clear, then cook according to package directions using a rice cooker or saucepan.

   20:00 · Cook rice
2. 2

   Heat the vegetable oil in a large skillet over medium heat. Add the green curry paste and fry, stirring constantly, until fragrant and darkened slightly.

   2:00 · Fry curry paste
3. 3

   Pour in the coconut milk, stirring to dissolve the paste into a smooth sauce.

4. 4

   Add the chicken strips, fish sauce, and brown sugar. Bring to a gentle simmer and cook until the chicken is nearly cooked through.

   10:00 · Simmer chicken
5. 5

   Stir in the bell pepper, bamboo shoots, bok choy, chili, and lime leaves. Simmer until the vegetables are tender-crisp and the chicken is fully cooked.

   5:00 · Simmer vegetables
6. 6

   Remove from heat and stir in the Thai basil leaves until wilted.

7. 7

   Divide the cooked rice evenly among 4 meal prep containers.

8. 8

   Ladle the curry and vegetables over the rice in each container, dividing evenly.

9. 9

   Let containers cool slightly before sealing, then refrigerate for up to 4 days. Serve with lime wedges.