On Mealprep Sunday I prepare my lunch for the next five days (Monday – Friday) and share the recipes with you. These meals are eaten to achieve 2.000 Kcal a day with 50% from protein and 25% from fats/carbs respectively.
After the decadence of last week’s meal, we should step it down a few notches, so this week we’ll prepare the mother of all meal preparation recipes… Chicken curry with rice! It’s simple, low priced, tasty and rich in proteins.
Nutritional information (per portion):
97 g protein
29 g carbohydrates
21 g fats
1.950 g chicken breast filet
1.000 g frozen veggies of choice (a mix of broccoli, cauliflower and carrots in my case)
400 ml coconut milk (1 can)
20 g scallions (had them lying around)
10 g red curry paste
150 g brown rice (other rice is just fine)
First off, gently roast the curry paste for a bit while cutting the chicken. After a bit, add the meat and dice the scallions. Wait for the chicken to be roasted partially and add them.
After you’ve realised that you’re pan is not big enough for the meat and the veggies, switch it for a pot, roast the chicken until it’s almost completely done (don’t pour off the fluids the chicken lost, they enhance the taste of the curry!) and add the vegetables.
Then you only have to add the coconut milk, season it with a bit of salt and pepper and let it cook for a bit while you prepare the rice. To accomplish that, just bring 400 ml of water (with a bit of salt) to the boil, add the rice and let it cook (with lid) for 25-30 minutes until the water is gone, or follow the instructions on the label. Done!
Enjoy your meal(s)! Leave some feedback if you’ve tried this recipe to tell me how you liked it, or suggest thing you want me to prep in the future. The stage is yours.