I’ve been hungry for curry and it seemed like a good idea for this week’s meal prep. I left it a lot thicker than I normally would, with the idea that I’ll add a healthy splash of water when reheating. I’ve got chopped cashews and some fried shallot for texture, and I’ll keep that separate in the container in a press-n-seal pouch. I portioned off the rice in a silicone mini-loaf container (h/t u/miloandneo) so it doesn’t sit in the curry. I’ll put the recipe in the comments.
by FloriDan_
2 Comments
Massaman Chicken
Protein
1 lb boneless skinless chicken breast, sliced bite-size
Velveting Marinade:
1 Tbsp cornstarch
1 Tbsp neutral oil
1 tsp fish sauce
½ tsp soy sauce (optional)
Pinch (⅛ tsp) baking soda
Curry Base
3 Tbsp Massaman curry paste
1 can (13.5 oz) full-fat coconut milk
¼ cup chicken broth
1½ Tbsp fish sauce
½ tsp palm or light brown sugar
Vegetables
1 medium onion, cut into wedges
1 medium potato, sliced into ½-in coons
1 bell pepper (red or yellow, or ½ of each), sliced
1 small zucchini, halved lengthwise and sliced
¾ cup fresh green beans trimmed and cut into thirds
Garnish & Sides
½ cup fresh cilantro leaves, chopped
½ cup cashews, chopped or whole
4 Tbsp fried shallots
1 lime, quartered
About 6 cups cooked Jasmine rice
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Method
Velvet the chicken: Mix chicken with marinade. Rest 15–30 min at room temp while prepping veg.
Cook the chicken: Heat a little oil in a Dutch oven or wide pan. Sear chicken just until opaque and lightly golden (not fully cooked). Remove to a plate.
Build curry base: In same pan, add a touch more oil. Fry Massaman curry paste for 30–60 sec until fragrant. Stir in coconut milk, broth, fish sauce, and sugar. Bring to gentle simmer.
Add hearty veg: Add onion wedges and potato chunks. Simmer uncovered ~10–12 min until potatoes are nearly tender.
Add softer veg: Add bell pepper, zucchini, and green beans. Simmer 5–7 min until just tender.
Finish chicken: Return chicken (and juices) to pan. Simmer gently 3–5 min until cooked through. Taste and adjust — fish sauce for salt, sugar for balance, broth for looseness. Curry should be slightly thicker than normal for meal prep.
Rice: Cook jasmine rice using 2 cups uncooked (3 cups water). This yields about 6 cups cooked rice. Portion into silicone cups; you can heap to fill extra headroom. Let cool to set.
Portion: Divide curry thick into 4 containers (about 2 cups each). Add rice. Cool completely before sealing.
Garnish (two-part strategy): Garnish with cilantro, but pack chopped cashews and fried shallots separately (Press-N-Seal pouch or snack cup). Add after reheating. Squeeze lime over and eat with mouth.
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Notes–Curry thickens in the fridge; loosen with a splash of water when reheating.–Keeps 4–5 days in fridge but should freeze well.–Keep cashews, and fried shallots separate until serving
Looks fantastic! Nice job🤩