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A photo of chicken green curry and rice served in a wooden bowl with a pestle mortar beside it.

Thai Chicken Green Curry Meal Prep

A delicious Thai green chicken curry you can make in about half an hour, then you got lunch and/or dinner for 4 extra days!
Course Main Course
Cuisine Thai
Keyword chicken meal prep, green curry recipe, Thai green curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 978 kcal
Author Nicolas


Curry Paste:

Chicken Green Curry:

  • 2 tablespoons of peanut oil
  • 1 kg of boneless chicken thighs cut into thin strips
  • 400 ml (1 can) of coconut milk
  • 100 ml of chicken stock
  • 400 g of green beans
  • Salt and pepper for seasoning
  • A big handful of fresh coriander roughly chopped

The Rice:

  • 2 cups of basmati rice
  • 3 cups of water
  • A pinch of salt


The Paste:

  1. Put all of your ingredients in a food processor and add a touch of peanut oil just to help break down and bind the ingredients together.

  2. Start processing the ingredients for about a minute or 2 until you get a nice curry paste.

The Curry:

  1. Pre-heat a large wok, pot or pan over high heat. Add half of your oil, then add your chicken, making sure you don't overcrowd the pan (if you need to add the chicken in 2 batches, do so). Fry on really high heat for a minute or 2 to get some really nice colour on the meat and then transfer the chicken to a bowl or a container.

  2. Turn the heat on the stove down to about medium, add the other half of your oil, then add your curry paste and fry for about 30 seconds - 1 minute.

  3. Put your cooked chicken back in the pan, along with your coconut milk, stock and green beans. Bring the mixture to a boil, then turn the heat down to a simmer, put a lid on and cook for a couple of minutes or until the beans are nice and tender.

  4. Season the curry to taste with salt and pepper, add your coriander, turn the heat off and set aside.

The Rice:

  1. Put your rice in a sieve, then run some water over it for about half a minute to get rid of some of the starch.

  2. Put your rice, water and salt in a pot, then bring to a boil. As soon as the rice is boiling, turn the heat down to a gentle simmer, then put a lid on top. From there, let the rice simmer for 8-10 minutes. Once the rice is cooked, turn the stove off. 

  3. Get 4 containers, and fill them up evenly with the rice and the curry then store away.

Recipe Video

Recipe Notes

  • If you don't have a food processor, use a pestle mortar to bash the ingredients to a paste.
  • You can use any meat you want, just make sure you cut it into strips, and pre-heat the wok, pot, or pan well before you start cooking it.
  • It would be a good idea to freeze whatever servings of curry you don't have within the next 5 days. 
Nutrition Facts
Thai Chicken Green Curry Meal Prep
Amount Per Serving
Calories 978 Calories from Fat 386
% Daily Value*
Fat 42.9g66%
Saturated Fat 25.8g161%
Cholesterol 210mg70%
Sodium 329mg14%
Potassium 654mg19%
Carbohydrates 91g30%
Fiber 7g29%
Sugar 5.8g6%
Protein 60.3g121%
Calcium 110mg11%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.