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Meal Prep Idea: Green Curry Chicken

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What is Meal Prepping?

Every Sunday afternoon, I spend a couple of hours meal prepping! I usually make 3-4 meals that I can put in airtight containers in the fridge and then reheat during the week for dinner. This really helps me get food on the table super fast during the week! Especially when you have 3 hungry kids and a very hungry husband to feed! It’s also a great way to ensure my family and I are eating healthy, delicious food, and not resorting to picking up takeout or fast food during the week.

What do you make for meal prep?

I love to experiment with making different types of meals for our meal prep. During one of my grocery hauls at HEB, I found Thai Kitchen Green Curry paste. I’ve always loved Thai food at restaurants, so I wanted to try to make one of my favorite dishes at home. And let me tell you, it turned out amazing!

Thai Green Curry Chicken

I whipped up a Thai Green Curry Chicken with Kale. This dish was so flavorful from the green curry paste! This is not a sponsored post, by the way, I just really think that this curry paste has the most wonderful flavor and my family agrees!

When I made this dish the first time, my husband said, “I need you to make 3 times as much of this next time.” He ate 2 (or maybe 3!) bowls of the green curry for dinner. My 5-year-old also tried it and she said it tasted wonderful! That’s how I knew this would be a repeat dish for our meal prep rotation.

Simple recipe, big flavor

I love the intensely aromatic flavor of the green curry. The term curry is used to describe a super flavorful paste made from several herbs and spices. For the Thai Kitchen Green Curry paste, it contains green chilli, garlic, lemongrass, Kafir lime, Thai ginger or galangal, salt, shallots and spices. It is not a super spicy (in terms of heat) curry, so you could definitely add more chilies if desired. This paste is also gluten-free and dairy free.

The green curry paste is very simply mixed with coconut milk to create the sauce. The chicken is simmered in this green curry sauce till complete cooked. I opted to shred the chicken into large pieces, but you could also keep the chicken pieces whole, if you like.

Thai Green Curry Chicken

To amp up the nutritional value of the curry, I added in some finely sliced kale. This adds loads of fiber and complex carbohydrates to the meal, which is a great combination with the protein from the chicken and the healthy fats from the coconut milk.

Kale has so many benefits! It is high in the antioxidants and anti-inflammatory vitamins C and beta-carotene. It is also high in folate and has been shown to prevent macular degeneration as well as prevent cancer cell growth. Kale can also help lower your cholesterol!

This green curry chicken is a super simple one pot wonder! You just need to add all the ingredients into a pot and allow to simmer away till the chicken is cooked. These kinds of easy dishes make it so simple to make a few meal prep dishes at the same time.

When serving the green curry, you can serve it with rice or quinoa. You could also just serve it on a bed of other vegetables.. Now that would be good! You could also add more vegetables to the pot to simmer with the chicken, or only use vegetables for a vegan option. I recommend using vegetables that retain their shape when they are cooked such as carrots, green beans, or sweet potatoes.

I hope you give this recipe a try! It is really so simple yet so flavorful. We really love having this curry in the fridge for fast meals during the week.

Thai Green Curry Chicken

If you do make the recipe, take a photo and tag me on Instagram at @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!

 

Thai Green Curry Chicken
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Green Curry Chicken
Cook Time
30 mins
 

A super simple recipe that is full of Thai flavors! Perfect for meal prep for the whole family!

Course: Main Course
Servings: 4
Author: Renata
Ingredients
  • 2 lbs chicken breasts
  • 1 jar Thai Kitchen Green Curry Paste
  • 1 can coconut milk
  • 1 tbsp agave nectar
  • 1 cup kale finely sliced
  • 1 tbsp fish sauce optional
  • 1/4 cup thai sweet basil optional
Instructions

  1. In a large pot or Dutch oven over medium heat, add coconut milk, green curry paste and agave. Stir very well till the paste and agave has dissolved into the coconut milk.

  2. Add in the chicken breasts and ensure they are mostly submerged in the sauce. 

  3. Cover the pot and simmer on a medium-low heat till the chicken is cooked, about 20 minutes. 

  4. Remove the chicken from the curry sauce and allow to cool. 

  5. Add the kale into the curry sauce and a stir. Turn the heat to low while you work on the chicken. 

  6. Shred the chicken to bite size pieces then return it to the pot. Stir till combined. 

  7. At this point, you can serve the curry or allow to cool, place in an airtight container and refrigerate till you're ready to eat. 

  8. Before serving, add in the fish sauce and thai basil and stir well to combine the flavors. Enjoy!

Recipe Notes

Serve the curry with rice, quinoa or more vegetables.

 

Easy No-Yeast Pizza Crust

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Pizza!

Is there anything better on a Friday night than pizza and a movie? Over the past few months, we have been having a pizza movie night every Friday. The kids love it and I love making a meal that I know they will eat!

BBQ Chicken Pizza on Easy No Yeast Pizza Crust

We used to buy pizza from one of the local restaurants but it was getting so expensive! The kids would typically only eat cheese pizza, my husband wants a pizza with every type of pork product and I don’t eat pork, so we ended up with multiple pizzas. Not to mention that take out pizza is often dripping with grease, and by the time you get it home, it’s soggy and cold in the middle. It was time to get smarter, and healthier, about our pizza choices.

 

Quick and Easy Pizza Dough

I remembered that, years ago, my sisters and I used to make a pizza crust that didn’t have any yeast. We don’t actually remember where the dough comes from. We just remember that it works really well as a quick pizza dough!

Chicken Pizza on easy no-yeast pizza dough

 

Usually pizza dough contain yeast to help create little bubbles causing the dough to rise and have an airy, light texture once it’s baked. The problem with yeast dough is that you need hours to make the dough, let it proof, punch it down, proof again and then finally you can use it for pizza! If you have little kids, or impatient hungry family and friends, this type of dough won’t work at the last minute. And by the end of the week, I am not too good at planning ahead!

Cue this no-yeast pizza dough! It is so easy to make and all you need is 1 bowl and a spoon or spatula to mix with. This dough is also really versatile. I have made it with all purpose flour, whole wheat flour, gluten free flour and a mix of all 3 flours and it still works! If you are using whole wheat flour, I would recommend to reduce the flour amount by about ¼ cup, since whole wheat flour tends to soak up a lot of moisture and can result in a crumbly dough.

Since the dough uses olive oil, it makes a very forgiving dough. I actually don’t even use a rolling pin to roll the dough out. I just place it on a greased cookie sheet, and press it out to a round-ish shape using my fingers. If I make a hole in the dough, I just pinch or press the dough back together. No problems whatsoever!

Pressing the easy no-yeast pizza dough

This dough can be topped with all your favorite pizza toppings. I use a basic tomato sauce bought from the grocery store, then sprinkle on grated cheese and other toppings such as chicken, pepperoni, pesto, vegetables etc. etc. The options are endless!  

To cook the pizza, place it in a preheated 425 deg F oven for about 20 mins. The edges should be getting golden brown and the bottom of the crust should be crisp. Not to mention the cheese should be all bubbly and golden brown.

 

Why You Should Make Pizza at Home

Making pizza at home can be, not only cost effective, but really fun to make with others, especially kids. My kids love to spread the tomato sauce on the pizza and sprinkle the cheese on top. With homemade pizza, you can control the amount and quality of the ingredients that you are adding. For instance, you can reduce the amount of cheese or increase the amount of tomato sauce on the pizza. You can add your favorite ingredient combination that would normally be more expensive at restaurants. It’s also a great way to try out different types of pizzas. Maybe you want to make a breakfast pizza with a cracked egg on top? Use this pizza dough! Or maybe you want to experiment with a dessert pizza? Use this pizza dough, bake it, cool it then spread on chocolate or frosting and some fruit. Delish!

Chicken pizza no yeast easy dough

I can’t wait for you to give this recipe a try! It is so easy to throw together and whip up some amazing pizzas in the comfort of your own home.

Chicken Pizza on easy no-yeast pizza dough 2

If you do, take a photo and tag me on Instagram at @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!

 

Chicken Pizza on easy no-yeast pizza dough
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Easy No Yeast Pizza Dough
A super simple and fast pizza dough that doesn't require any yeast. Can be made gluten free too!
Servings: 4
Author: Renata
Ingredients
Ingredients:
  • 1 3/4 cups flour of choice all purpose, gluten free, whole wheat etc.
  • 1 tsp baking powder
  • 1 tsp salt
  • 2/3 cup milk of choice
  • 1/4 cup olive oil
Instructions
Instructions:
  1. In a large bowl, combine the flour of choice, baking powder and salt, and mix thoroughly.
  2. Add in the milk and olive oil and stir till a soft ball of dough forms. You may need to use your hands to press the ball together.
  3. Place the dough onto a greased cookie sheet and use your fingers to press it out to a round shape. Alternatively, flour your working space and roll the pastry out using a rolling pin until it is the desired size. Transfer to a greased cookie sheet.
  4. Top the pizza with your favorite ingredients.
  5. Place in a preheated 425 deg F oven on the middle rack for approx 20 mins till the edges are golden and the bottom of the pizza is crisp.
Recipe Notes

Tips: If using whole wheat flour, reduce the flour amount by about 1/4 cup to prevent a dry dough. If using gluten free flour, use a brand that has a 1:1 ratio. Bob's Red Mill makes great gluten free flour.

Indonesian Fried No-Rice

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My Kinda Comfort Food

As some of you may know, I come from an Indonesian family. I grew up eating Indonesian food almost every single day and it is still one of my favorite comfort foods. The thing about Indonesian food is that it is not necessarily very healthy. Especially when you consider how much peanut sauce my family can eat! (Hint: it’s a lot!).

Indonesian food is so delicious! Literally everyone that I have introduced Indonesian food to has loved it. I have basically converted everyone in my husband’s family to love Indonesian food as much as me. So much so, that every year we have “Indonesian Christmas Eve”. On Christmas Eve, we will cook up a huge spread of our favorite Indonesian dishes. I always cook way too much food so we usually have leftovers for breakfast and lunch on Christmas Day. Family members have been known to sleep on the couch so that they are closest to the fridge to have first dibs on the Indonesian leftovers…

Favorite Dish!

One of my favorite Indonesian dishes is Fried Rice. Indonesian fried rice is a little different than the fried rice you may get at a Chinese restaurant. To season the fried rice, we use Kecap Manis, or Sweet Soy Sauce. Kecap Manis is a soy sauce that has been sweetened with sugar and seasoned with garlic. It adds so much flavor – sweet and salty in one bite! This balanced flavor works well with pretty much any protein or vegetable you want to throw into the fried rice. It’s so versatile that just about anything will taste delicious!

Indonesian No-Rice with Shrimp

My only issue with Fried Rice is that the rice really makes me feel bloated. I hate feeling like I have to veg out on the couch after eating a meal. It just makes me feel lethargic and gross.

Because of this, I needed to find a way to make a lighter, healthier version of Indonesian Fried Rice. A version that we could enjoy regularly and not feel weighed down or bloated afterwards.

Cue the Quinoa

Quinoa is one of my favorite rice alternatives because it is actually a seed and contains so many essential amino acids as well as protein and fiber. Quinoa is also great for people who are gluten free. The benefits of quinoa are huge: it contains prebiotics, disease fighting antioxidants and the high manganese content may help with bone health and reduce the risk of diabetes.

Making fried rice with quinoa was actually really easy! You can substitute it 1:1 for rice and it holds its shape really well. I did find that it won’t get a crispy exterior like rice would, but it is still delicious.

Indonesian No-Rice in Pan

To amp up the protein content of the dish, I added both chicken and shrimp. You could add one or the other, or even add a different protein like beef, lamb, fish etc. Or you could keep the fried rice meat-free, and just add a bunch of your favorite vegetables. To make the recipe vegan, just remove the eggs from the recipe.

Adding Flavor in a Healthier Way

Instead of Kecap Manis, I used a combination of coconut aminos and agave. Coconut aminos are a mixture of coconut tree sap and organic sea salt. Studies indicate that coconut products can increase HDL or healthy cholesterol levels, regulate blood pressure, and are high in antioxidants. Coconut aminos are a good alternative to soy sauce if you are concerned about gluten, phytoestrogens (which have been associated with hormonal and fertility issues), GMO ingredients or MSG. To mimic the sweetness found in Kecap Manis, I used raw agave nectar. I particularly like using agave because it mixes in very easily into the quinoa, but you could also use raw honey or stevia. I haven’t tried using these sweeteners in this recipe, but please let me know if you do!

The Verdict

This version of Indonesian Fried Rice is so much lighter than the traditional version. I don’t feel bloated after I eat it but it is still filled with lots of big flavor! Mission accomplished!

Indonesian No-Rice with sides

I hope you give this recipe a try. Indonesian food is absolutely delicious and I highly recommend finding your local Indonesian restaurant and trying a bunch of different dishes. If you need any help picking dishes just let me know by DM-ing me at @nourish_with_renata on Instagram. Also, let me know if you make this recipe! Take a photo and tag me at @nourish_with_renata and #nourishwithrenata on Instagram! I would love to see what you make!

Indonesian No-Rice

Indonesian No-Rice with sides
Print
Indonesian Fried No-Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A healthy twist on Fried Rice, packed with loads of protein and flavor!
Course: Main Course
Servings: 4
Author: Renata
Ingredients
Ingredients:
  • 1 tbsp oil
  • 1 onion finely diced
  • 3 carrots diced
  • 1 lb shrimp peeled and deveined
  • 1 cooked chicken breast shredded
  • 2 eggs beaten
  • 4 cups cooked quinoa
  • 8 tbsp coconut aminos
  • 4 tbsp raw agave nectar
  • Finely sliced green onion sliced kale optional for topping
  • Hard boiled eggs Sambal Oelek or a spicy chilli sauce optional for sides
Instructions
Instructions:
  1. In a large frying pan or wok, heat oil on a medium-high heat.
  2. Add in the onions and fry till starting to turn golden brown, stirring frequently.
  3. Add in the carrots, and stir fry for about 5 minutes, till starting to soften.
  4. Place the shrimp in the pan in an even layer. Cook for a 3-5 minutes on one side, then flip over to cook the other side for about 3-5 minutes again.
  5. Add the shredded chicken and egg to the pan. Stir the pan to cook the eggs and warm the chicken.
  6. Add the quinoa, coconut aminos and agave to the pan. Gently toss all together till well combined.
  7. Even out the fried no-rice in the pan to let the bottom fry for 2-5 mins. Make sure the bottom does not burn.
  8. Stir, and add in the sliced kale, if using.
  9. Taste and season as needed.
  10. Garnish with green onions, and serve with hard boiled eggs and a spicy chilli sauce, if desired.