Are you tired of bland, boring meals that leave you uninspired? Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand! This Thai Red Curry Meal Prep is not just a recipe—it's a flavor explosion that combines convenience, nutrition, and restaurant-quality taste in one incredible dish. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves bold, exciting flavors, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 cups cooked rice
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Dice the onion, mince the garlic, and grate the ginger. Set them aside in separate bowls for easy access.
- In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Allow the oil to melt and coat the bottom of the pan.
- Add the diced onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the minced garlic and grated ginger to the skillet. Stir them in and cook for an additional 1-2 minutes, being careful not to let them burn.
- Once the garlic and ginger are aromatic, add 2 tablespoons of red curry paste to the skillet. Stir well to combine with the onion mixture, allowing the flavors to meld for about 1 minute.
- Pour in 1 can of coconut milk, stirring continuously to fully incorporate the curry paste. Bring the mixture to a gentle simmer.
- Add the mixed vegetables (bell peppers, broccoli, and carrots) to the skillet. Stir to coat the vegetables in the curry sauce, then cover the skillet and let it simmer for about 10-15 minutes, or until the vegetables are tender but still vibrant in color.
- While the vegetables are cooking, prepare your cooked rice according to package instructions if you haven't done so already. This can be done simultaneously to save time.
- Once the vegetables are tender, taste the curry and adjust the seasoning if necessary. You can add a pinch of salt or a splash of lime juice for extra flavor.
- To serve, divide the cooked rice among four meal prep containers. Spoon the Thai red curry mixture over the rice, ensuring each container gets a good amount of vegetables and sauce.
- Garnish each serving with fresh basil leaves for a burst of flavor and color.
- Let the meal prep containers cool before sealing them with lids. Store in the refrigerator for up to 4 days.
- When ready to eat, simply reheat in the microwave until warmed through. Enjoy your delicious Thai Red Curry Meal Prep!
Tips
- Ingredient Quality Matters: Use fresh vegetables and a high-quality red curry paste for the most authentic flavor. Look for brands like Mae Ploy or Aroy-D for genuine Thai taste.
- Vegetable Variation: Feel free to swap out vegetables based on seasonality or personal preference. Zucchini, snap peas, or cauliflower work beautifully in this recipe.
- Protein Power-Up: For extra protein, add cubed tofu, chicken, or shrimp to the curry. Just ensure they're fully cooked before adding to the meal prep containers.
- Meal Prep Mastery: To prevent soggy rice, store the curry sauce separately from the rice if you're preparing meals for more than 2-3 days.
- Spice Control: Adjust the red curry paste quantity to control heat level. Start with less and add more if you prefer a spicier dish.
- Freezing Tip: This curry freezes wonderfully! Store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Garnish Game: Fresh herbs like Thai basil or cilantro can elevate the dish's flavor and presentation. Don't skip this final touch!
Nutrition Facts
Calories: 309kcal
Carbohydrates: 65g
Protein: 6g
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
