Easy Workweek Meal Preps: Dreamy Thai Chicken Curry

Another recipe coming at you but this time it is one of my weekday prepped meals, a Thai Chicken Curry dish! Each Sunday for the last several weeks I have been cooking my lunches for the week. (I was spending too much on Uber Eats Tbh…)

However, it has become something I really look forward to over the weekends when I do my Tik Tok and Instagram deep dives for recipes. Social media is such a great resource when it comes to recipes especially for those with dietary modifications.

Asian cuisines have been my favorites to make thus far and have made up the ⅘ meals I have prepped. 

Let me share what I am eating this week!

This recipe makes 5 servings that I refrigerate for the week and it honestly keeps getting better the further in the week from congealing. 

I was a little nervous at first with the concept of Fish Sauce and when I took a whiff of the bottle, let’s just say my worries were not resolved. However, I trusted the process and I am extremely happy I did because I ended up with a delicious lunch I am currently enjoying this week. 

This Dreamy Thai Chicken Curry recipe is ANOTHER HIT from Nicky’s Kitchen Sanctuary. I absolutely recommend this recipe for any fans of easy curries. It is quick to make, easy to store, and reheats fast at work.

This recipe does have a lot of chopping but your life can be made a bit easier by buying pre chopped onion and garlic cloves. 

I was very proud of myself when I remembered to actually start cooking my rice while I was chopping my ingredients so that it would be cooked and finished around the same time as my curry. (The week before I forgot until I had finished prepping everything else 🙁).

The flavor profiles of this meal are both sweet and savory, the balance of coconut milk and curry paste make sure to keep your taste buds ravenous. The nuttiness from the peanut butter is delightful in contrast with the fish sauce. (Yes I actually did enjoy it!) 

Adding peanuts as a topping creates such a nice crunch to each bite. So don’t be shy, more is more with the toppings!

Colorful fruits and veggies are full of critical nutrients for our health. I’ve been a big fan of chopping bell peppers and onions and throwing them in whatever meal I can for extra nutrient density. Bell peppers add so much color and good antioxidants like Vitamin C and beta carotene which aid the body in fighting off oxidative stress and cell damage. 

Without further ado, let’s jump into this week’s lunch!

This makes about 5 servings and takes about 45 mins to cook up efficiently.

Ingredients

• 2 tbsp oil
• 1.5 lbs chicken breasts, chopped into bite size chunks (I prefer the thin sliced)
• Pinch salt and pepper
• 1 onion diced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 2 cloves garlic peeled and minced
• 1 tbsp ginger paste
• 2 tbsp red curry paste
• 2 tbsp peanut butter
• 240 ml (1 cup) chicken stock
• 400 ml (14 oz) tin full-fat coconut milk
• 1 tbsp fish sauce
• 2 tbsp lime juice (juice of approx 1 lime)
• 2 tbsp light brown sugar
• 10 Thai basil leaves
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry

To Serve

• 1 cup boiled rice long grain or jasmine
• 2 tbsp chopped unsalted peanuts (I just smashed them with a mallet)
• 2 spring onions (scallions) chopped
• 8-12 Thai basil leaves

Instructions

1. Heat the oil in a large frying pan over a medium-high heat.
   •  2 tbsp oil
2. Add the chicken, salt, and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point).
   • chicken breasts, pinch salt and pepper
3. Add the onion, peppers, garlic, ginger, and red curry paste.
   • 1 onion,1 red bell pepper, 1 yellow bell pepper, 2 cloves garlic,1 tbsp ginger paste, 2 tbsp red curry paste
4. Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables.
5. Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves.
   • 2 tbsp peanut butter,240 ml (1 cup) chicken stock,4 00 ml (14 oz) tin full-fat coconut milk, 1 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp light brown sugar,10 Thai basil leaves
6. Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through.
7. Slowly pour in the cornstarch slurry, whilst stirring, to thicken the sauce further if desired .
   • 1 tbsp cornstarch mixed with 3 tbsp cold water, to form a slurry
8. Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions, and a few fresh Thai basil leaves.
   • boiled rice, 2 tbsp chopped unsalted peanuts, 2 spring onions (scallions), 8-12 Thai basil leaves

This recipe has been a delicious and healthy meal I am eager to have you try out. Don’t let the fish sauce intimidate you; its umami depth truly elevates the dish. I encourage you to give this recipe a try and experience the vibrant flavors for yourself. Whether you’re a seasoned cook or just starting your culinary journey, this curry is a guaranteed crowd-pleaser. Happy cooking, and I hope you enjoy this flavorful and convenient meal as much as I do! Don’t forget to share your creations and any variations you try in the comments below!