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One-pot Thai chicken meal prep with creamy coconut curry sauce, fresh vegetables, and jasmine rice garnished with cilantro and lime wedges

One-Pot Thai Chicken Meal Prep

A Thai-inspired one-pot dish featuring tender chicken, fragrant herbs, and creamy coconut milk. Perfect for meal prep bowls and quick healthy dinners with bold flavors.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons avocado oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 red bell pepper sliced
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 2 tablespoons Thai red curry paste
  • 1 can 13.5 oz unsweetened coconut milk
  • 1 cup low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1½ cups jasmine rice cooked
  • ¼ cup fresh cilantro chopped
  • ¼ cup roasted peanuts chopped
  • Lime wedges

Equipment

  • Large Dutch oven or deep skillet with lid
  • Sharp chef's knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon
  • Meal prep containers

Method
 

  1. Slice chicken into 1-inch pieces and season with salt and pepper.
  2. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Sear chicken 2-3 minutes per side until lightly browned. Remove and set aside.
  3. Add remaining oil and sauté onion for 3-4 minutes until softened. Add garlic and cook 1 minute.
  4. Add curry paste, curry powder, and turmeric, stirring for 1 minute.
  5. Pour in coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar. Whisk to combine.
  6. Bring to gentle boil, reduce heat to medium-low. Add bell pepper, broccoli, and snap peas.
  7. Return chicken to pot, ensuring pieces are submerged. Cover and simmer 15-20 minutes until chicken reaches 165°F.
  8. Stir in cilantro. Serve over jasmine rice and garnish with peanuts, cilantro, and lime wedges.
  9. For meal prep, divide into containers and refrigerate up to 4 days.

Notes

Store chicken mixture and rice separately for best texture. Add 1-2 tablespoons water when reheating. Adjust spice level by varying curry paste amount from 1-3 tablespoons. Substitute shrimp (5-7 min cooking) or tofu for protein variations. Double recipe and freeze up to 3 months.
452
32g