Lemongrass Chicken Curry Meal Prep

Lemongrass Chicken Curry

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Yield: 4

Author: Rachel Aust

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients US Metric

• 600g (raw weight) chicken breast, chopped into small pieces
• 400g potato, washed and cut
• 1 carrot, chopped
• 2 cups baby spinach leaves
• 2 sticks lemongrass, chopped
• 2 shallots, diced
• 40g ginger, minced or chopped
• 1 red chilli, chopped, seeds removed
• 1 chicken stock cube
• 4 cloves of garlic
• 2 tsp mild curry powder
• 1 can (400mL) low fat coconut milk
• 1 tbsp fish sauce
• 1 tsp maple syrup
• 2 bay leaves
• 1/2 lime, juice only

Instructions

1. Blend together the ginger, lemongrass and garlic with a splash of water, using a small food processor or blender, until a paste forms.
2. Heat the oil in a large pan a medium heat and cook the shallots for 5 minutes until fragrant. Add in the chicken and cook for a few minutes on each side until browned. Add the garlic mixture and stir.
3. Next add the curry powder, mix well.
4. Pour in the low fat coconut milk, 1/2 cup of water, stock cube and bring to a boil.
5. Add the potatoes, carrot, bay leaf, and chilli. Stir to combine.
6. Turn down the heat to low, cover and continue to simmer for 15-20 minutes or until the potatoes are soft. 
7. Season the curry with the fish sauce, maple syrup, add in the spinach and cook for a further 8-10 minutes.
8. Squeeze juice of 1/2 a lime on top and serve with cooked rice or quinoa on the side.

Nutrition Facts

Calories

389

Fat (grams)

13

Sat. Fat (grams)

1

Carbs (grams)

22

Fiber (grams)

5.33

Sugar (grams)

6

Protein (grams)

46

Sodium (milligrams)

786

Cholesterol (grams)

139

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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