top of page

Green Thai Curry 

This curry, inspired by the authentic dish, is perfect when you want the taste of Thai without the time and difficulty. Filled with fiber, protein, and carbs, this makes for the perfect meal prep.

Ingredients 

Directions

  • 2 cups rice, dry

  • 4 chicken breasts

  • 1 Tbsp olive oil

  • 2 cloves garlic 

  • 3 stalks green onions

  • 1 Tbsp fresh squeezed ginger

  • ¼ cup Thai green curry paste

  • 1 Tbsp honey or sugar 

  • 1 can coconut milk

  • 1 zucchini, diced 

  • 1 cup green beans, chopped 

  1. Preheat your oven to 400 F / 200 C. On a sheet pan, place 4 chicken breasts. Bake until fully cooked, 20-25 minutes. Once out of the oven, place in a heat-safe bowl, and, while still warm, use two forks or a knife to shred or dice (up to personal preference) the chicken. 

  2. In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

  3. In a large skillet pan or pot over medium heat, add olive oil, garlic, and green onions until fragrant. 

  4. To the pot, add ginger, Thai green curry paste, honey, and coconut milk. Stir until fully combined. Add in the shredded or diced chicken, diced zucchini, and chopped green beans. 

  5. Simmer until vegetables are softened. 

  6. Divide your prepared rice into 4 meal prep containers. Spoon curry evenly into each. Keep in the refrigerator for up to 4-5 days. When ready to eat, heat in the microwave for 1.5-2 minutes. 

bottom of page