Thai Green Chicken Curry

Curries are such a great option for meal prep! They're quick to cook, taste even better reheated, you can make them in bulk and freeze them and of course, they're full of flavour and deliciousness

Serves 4

Calories: 465, Protein: 36.3g, Carbohydrates: 25.1g, Fat: 22.7g


· ½ cup brown rice

· 500g chicken breast, diced

· 2 tsp olive oil

· 2 tbsp green curry paste

· 270ml light coconut milk

· 1 zucchini, sliced

· 2 cups green beans, chopped

· 1 broccoli, cut into florets

· ½ bunch coriander, leaves picked


1. Cook the rice according to packet instructions

2. Heat 1 tsp of the oil in a frying pan. Once hot add the chicken and cook for 5 minutes or until sealed. Transfer the chicken to a plate

3. Add the other 1 tsp of oil to the pan with the zucchini, beans, and broccoli. Cook for 5 minutes or until the broccoli starts to soften

4. Add the curry paste and coconut milk to the pan and reduce the heat to a simmer. Add the chicken and cook for 6-7 minutes or until the chicken and veggies are cooked through

5. Serve the rice with the curry and top with the coriander leaves