Easy & Healthy Veggie Loaded Chicken Red Curry

A few weeks ago I made some amazing Green Curry. I received a few emails from people telling me how awesome it was and I just wanna say thank you for your support – yes it was amazing!! Especially with you guys around. Really appreciate your support.

This week, I went out of my comfort zone and tried making some Red Curry and the results?

Omg. Super. Crazy. Delicious.

I meant to make this for 3 meals right but everyone in my Studio just took it and ate it so I ended up with one container for myself and nothing else for the rest of the week. Talk about meal prepping lol.

I used store-bought red curry paste, again as I’ve mentioned it on my Green Curry recipe, you can trust the guys from Earthen Pot. The ingredients are the most natural that I can find without any ingredients that I can’t pronounce so that got a tick of approval from me. You can easily get it from Sheng Siong.

Of course with Thai curries, one of the key ingredients to this is coconut milk. I’m blessed that my diet allows me to enjoy coconut milk every now and then but if you can’t have this for any reason then I suggest proceed with caution (or see my other recipes). I believe coconut milk every now and then is perfectly okay especially if you made the dish yourself (i.e. you’re aware of what you’ve put in and you can control it 100%) and you pair it up with a healthy active lifestyle. So enjoy it! Life is good.

Lastly, this curry is loaded with some of my fav veggies feel free to add them in!

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: Easy & Healthy Veggie Loaded Chicken Red Curry

Makes – 3 meals
Time needed – 20 mins
Cost – ~S$4.35 per serve

Here’s what you need:

• 1 tbsp coconut oil
• 300g chicken breast, sliced thinly
• 1/2 white onion, sliced
• 3 cm ginger, chopped
• 1 tbsp minced garlic
• 2 red chillies, sliced
• 1.5 tbsp red curry paste
• 1 red, green, yellow capsicum each, sliced
• 2 medium carrots, sliced thinly
• 200ml natural Thai coconut milk
• 150ml water
• 1 tsp potato starch
• 1 tbsp fish sauce
• Juice from 2 limes
• 4 kaffir lime leaves, roughly torn
• A bunch of Thai basil leaves, roughly torn
• To serve (optional): Cooked brown rice

Here’s how you do it:

1. Prepare all ingredients as above and have it ready before you begin.
2. Heat a non-stick skillet on medium high and add coconut oil. Once oil is hot, add garlic, ginger, onions and red chillies. Stir-fry for 2 minutes until fragrant.
3. Add in chicken breast and cook till the chicken turns white (or slightly brown) or for about 4-5 mins.
4. Toss in red curry paste and stir-through until evenly spread.
5. Add in capsicum and carrots and stir-fry for 1-2 mins.
6. Pour in coconut milk, stir well and then add in water mixed with potato starch. Stir to mix all ingredients together.
7. Add in kaffir lime leaves, Thai basil leaves, fish sauce and lime juice. Turn the heat to low and let it simmer for 5 mins.
8. Give it a few final stirs and remove from heat.
9. If storing for meal prep: Let your meal completely cool before adding into your containers. Add equal amount of red curry and chicken into your containers and if desired, serve it with brown/basmati rice.
10. If serving immediately: 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, sliced thinly $3.50
• 1/2 white onion, sliced $0.50
• 3 cm ginger, chopped $0.20
• 1 tbsp minced garlic $0.20
• 2 red chillies, sliced $0.20
• 1.5 tbsp red curry paste $0.45
• 1 red, green, yellow capsicum each, sliced $3.50
• 2 medium carrots, sliced thinly $0.80
• 200ml natural Thai coconut milk $2.60
• 150ml water ~
• 1 tsp potato starch $0.10
• 1 tbsp fish sauce $0.20
• Juice from 2 limes $0.50
• 4 kaffir lime leaves, roughly torn ~
• A bunch of Thai basil leaves, roughly torn ~

Total price = ~S$13.05
Price per serve = ~ S$4.35

Nutrition Information

The nutrition information below is based on the ingredients I’ve used above. It may not be an accurate representation of the Red Curry you made.

This recipe yields approximately 3 serves and the values below excludes brown rice.

Calories 388 Protein 28.6g Carbs 11.7g Fats 25.4g Saturated Fats 16.9g