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!
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.
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.
A super simple recipe that is full of Thai flavors! Perfect for meal prep for the whole family!
- 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
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.
Add in the chicken breasts and ensure they are mostly submerged in the sauce.
Cover the pot and simmer on a medium-low heat till the chicken is cooked, about 20 minutes.
Remove the chicken from the curry sauce and allow to cool.
Add the kale into the curry sauce and a stir. Turn the heat to low while you work on the chicken.
Shred the chicken to bite size pieces then return it to the pot. Stir till combined.
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.
Before serving, add in the fish sauce and thai basil and stir well to combine the flavors. Enjoy!
Serve the curry with rice, quinoa or more vegetables.