Whole30 Coconut Curry Meal Prep Recipe By Tasty Recipes

WHOLE30® COCONUT CHICKEN CURRY

Steps:

• Heat coconut oil in a heavy-bottomed skillet over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the center, about 7 minutes. Move chicken to a bowl.
• Combine onions, red bell pepper, jalapeno pepper, garlic, and ginger in the skillet. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain, and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
• Pour coconut milk, tomatoes, and water into the vegetable mixture; stir to combine. Cook, covered, until flavors meld, about 30 minutes. Add kale, curry powder, salt, black pepper, and cilantro. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Steps:

• Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
• Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

WHOLE30 COCONUT CURRY MEAL PREP RECIPE BY TASTY

Steps:

• In a large pot, add olive oil and set over medium heat.
• Once the oil begins to shimmer, add cubed chicken breast and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove chicken and set aside.
• Add the chicken broth, onion, and garlic to the pot and cook, stirring occasionally, until onions become translucent.
• Add the green curry paste and stir until evenly distributed.
• Add in the coconut milk, turmeric, chili powder, coriander, ginger, salt and pepper and stir until thoroughly combined.
• Add in the cooked chicken, butternut squash, red bell pepper, broccoli and cauliflower and stir, bringing to a boil.
• Reduce heat, cover with a lid, and simmer for 10-15 minutes, or until vegetables are tender.
• Remove from heat and allow to cool.
• In 4 glass containers, add in 1 cup of riced cauliflower each. Distribute curry evenly between each container.
• Store in the refrigerator for up to 4 days.
• When ready to enjoy, microwave, and garnish with fresh cilantro.
• Enjoy!

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!