I have refined my meal-prep practices somewhat since I first posted my curry recipe a year ago.
This is partly because I’m not single anymore and therefore have a reason to minimize time spent cooking,
and also because (as mentioned many times before) I am at my core a very lazy human being.
I don’t think this is a negative trait, by the way – after all, it was an evolutionary advantage when
humans had to worry about starving to death – I just get shit done as efficiently as possible.
Also, this recipe just tastes better.
So! Here’s how I make Thai curry these days.
– non-stick skillet
– rubberized spatula
– …can opener?
– 2.5 pounds of chicken breasts & thighs
– 1/2 small jar of curry paste (red or green)
– 1 can coconut milk (regular)
– 1 cup frozen peas
– 1 cup frozen spinach
– 1 cup frozen bell pepper strips
– 2 cups baby carrots
– 1 cup uncooked white rice (optional, IIFYM)
0. Crock-pot the chicken ahead of time.
1. Throw said chicken into skillet. Cut into chunks using spatula.
2. Add curry paste, toss chicken until relatively evenly coated.
3. Add coconut milk and stir.
4. Add carrots and spinach and stir.
5. Once everything has mixed together somewhat, add peas and bell pepper strips.
6. Cover and simmer until veggies are all cooked.
This makes 5 days’ worth of lunches for me.
I don’t know the macros, but it’s somewhere around 25g fat, 15g carb, and 50g protein.
If you need extra carbs, cook up the white rice and add it in – that gives you an extra 30g carb per meal.