Coconut Curry Chicken Meal Prep with Basmati Rice

Method · 9 steps

1. 1

   Rinse basmati until water runs clear. Combine rice, water, and salt in a pot, boil, reduce to low, cover, simmer 15 minutes. Rest 10 minutes covered, then fluff.

2. 2

   Meanwhile, heat oil in a large Dutch oven or deep skillet over medium-high. Add chicken in a single layer and sear 4 minutes without stirring. Flip and sear 2 more minutes. Transfer out (it'll finish in the sauce).

3. 3

   Reduce heat to medium. Add onion and cook 3 minutes. Add garlic, ginger, and curry paste; toast 90 seconds until fragrant and the paste darkens - this step is the whole flavor.

4. 4

   Pour in coconut milk, fish sauce, and brown sugar. Whisk until smooth, scraping the bottom.

5. 5

   Return chicken. Add bell peppers. Simmer 10-12 minutes until chicken is cooked through (165 F) and sauce thickens slightly.

6. 6

   Off heat, stir in spinach (wilts from residual heat) and lime juice. Taste - add fish sauce for salt, sugar for balance, lime for brightness.

7. 7

   Parallel cooking: rice finishes right as curry simmers - 25 minutes total, one burner each.

8. 8

   Portion 5 glass containers: 3/4 cup basmati on one side, 1.5 cups curry chicken + peppers on the other. Let components cool 10 minutes uncovered before sealing (trapped steam = soggy rice).

9. 9

   Top with cilantro and a lime wedge. Curry's flavor deepens over 24 hours - day 2 is peak.