Easy Dinners

Whole30 Coconut Curry Meal Prep Recipe by Tasty

4 servings



total time


olive oil, to taste

2 boneless, skinless chicken breasts, cubed

salt, to taste

pepper, to taste

⅓ cup chicken broth

½ yellow onion, diced

2 cloves garlic, minced

3 tablespoons green curry paste

13 ½ oz coconut milk, 2 cans

2 teaspoons ground turmeric

1 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground ginger

1 salt, to taste

1 pepper, to taste

3 cups butternut squash, cubed

1 red bell pepper, sliced

2 cups broccoli floret

2 cups cauliflower florets

4 cups riced cauliflower, to serve

fresh cilantro, chopped, to serve


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.



Serving Size




Total Fat

34 g

Saturated Fat


Unsaturated Fat


Trans Fat






Total Carbohydrate

56 g

Dietary Fiber

13 g

Total Sugars

14 g


35 g

4 servings



total time
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