I’m usually a noodle person when it comes to Thai food. Y’know, like Pad Thai and Pad Kee Mao (haven’t tried making an Asian Meal Prep of this!!) – but if I’m feeling curry, green curry is always my first choice!
Two things I love about green curry – it’s spicy and the coconut milk. Man, how can anyone not love coconut milk. I thank God every day that my nutritional needs allows me to still enjoy coconut milk every now and then – and I am not allergic to it (yes, I know some people are actually allergic to coconut oil — I’m really sorry folks!!!)
I made our usual green curry healthier in this by using lesser oil, lean chicken breast as the protein source and of course, added in tons of vegetables. Even experimented this one with baby spinach which surprisingly went very well with the whole coconut milk + green curry paste concoction.
Just a note though, I used store-bought green curry paste which you can find pretty easily in supermarkets around Singapore. I haven’t exactly learned how to make green curry paste from scratch but you can Google it and find out how too.
I gotta say though that I spent a week going from one grocery store to another looking out for different green curry pastes and this one right here Earthen Pot Green Curry Paste is probably the most ‘natural’ I can find without any ingredients that I can’t pronounce or don’t understand plus the cheapest — so it’s good to go! I got it from Sheng Siong but you can also get it from Redmart.
I served this green curry with cooked steaming brown rice and it tastes amazing together! Of course you can have it by itself – the macros for this one makes it a higher fat, lower carb (total fat 31.2g/carbs 6.2g) option especially for those on you on the keto diet so your choice with or without carbs!
Of course as with most of my recipes, you can do this for meal prep – it was still good on the 3rd day but I won’t recommend storing it longer than that OR you can make it for the whole family, I promise you they will love it!
Alrighty! Grab your recipe book, pen this down, get the ingredients, and get preppin’. Don’t forget to tell me how it is either on the comments section below, on YouTube, or on Instagram at @asianmealprep. Would love to see your creations!
3-Meal Prep: Chicken Green Curry
Makes – 3 meals
Time needed – 15 mins
Cost – ~S$4.70 per serve
Here’s what you need:
- 1 tbsp coconut oil
- 300g chicken breast, sliced thinly
- 2 tbsp Thai green curry paste
- 125g baby spinach
- 150g baby sweetcorn, sliced into two
- 1-2 cili padi, sliced *optional
- 100g button mushroom, sliced
- 300ml coconut milk, full fat
- For garnishing: 3-4 red chillies, sliced and a bunch of coriander leaves, roughly chopped
- To serve (optional): Cooked brown rice
Here’s how you do it:
- Prepare all ingredients as above and have it ready before you begin.
- Heat a non-stick skillet on medium high and add coconut oil. Once oil is hot, add chicken breast and cook till the chicken turns white (or slightly brown) or for about 5-6 mins.
- Remove the chicken from heat and set aside.
- Using the same skillet, pour in coconut milk and green curry paste. Stir the paste in until it dissolves.
- Turn the heat to low and let the coconut milk boil. Once it boils, add in spinach, baby corn and mushrooms. Stir well for about 3 mins.
- Add in the cooked chicken and mix with the veggies. Add in cili padi if desired. Give it a few final stirs and remove from heat.
- If storing for meal prep: Let your meal completely cool before adding into your containers. Add equal amount of green curry and chicken into your containers and if desired, serve it with brown/basmati rice. Garnish with coriander leaves and red chillies.
- If serving immediately: Garnish with coriander leaves and red chillies. Serve by itself or with a side of steamed brown/basmati rice.
How much this costs:
*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. You can definitely save more money if you purchase in wet markets etc. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount.
- 1 tbsp coconut oil $0.30
- 300g chicken breast $3.50
- 2 tbsp Thai green curry paste $0.60
- 125g baby spinach $3.20
- 150g baby corn $1.10
- 100g button mushroom $1.80
- 300ml coconut milk, full fat $3.00
- 3-4 red chillies $0.40
- A bunch of coriander leaves ~
Total price = ~S$14.00
Price per serve = ~ S$4.70
Nutrition Information
The nutrition information below is based on the ingredients I’ve used above excluding the lettuce as this may vary and it’s not very calorie dense. It may not be an accurate representation of the Chicken Green Curry you made.
This recipe yields approximately 3 serves and the values below excludes brown rice.
Calories 414 Protein 26.2g Carbs 6.3g Fats 31.2g Saturated Fats 22.3g
