Coconut Curry
This Coconut Curry delivers 45g protein and 469 calories per serving—a macro-balanced meal that hits protein targets without bloating calorie counts. Four servings prep in minutes on the stovetop, fitting seamlessly into high-volume meal prep rotations. Build a week of 180g+ daily protein while maintaining structure around your training schedule.
Ingredients
- •Chicken Thigh, Boneless Skinless(907g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Paprika, Ground(15g)
- •2 teaspoons kosher salt (plus additional as needed)
- •Curry Powder, Ground(10g)
- •Turmeric, Ground(3g)
- •Cayenne Pepper, Ground(1g)
- •Yellow Onion
- •Garlic
- •Ginger, Fresh Root(15g)
- •Bell Pepper
- •Coconut oil(45g)
- •Coconut Milk, Full-Fat, Canned
- •Fish sauce(23g)
- •Lime Juice, Fresh(15g)
- •Cilantro, Fresh(240g)
Instructions
- 1Cut the chicken into 1-inch pieces. Place in a large bowl. Top with the paprika, salt, curry powder, turmeric, and cayenne. Toss to coat, then set aside to marinade while you prep the remaining ingredients.
- 2Finely dice the yellow onion. Mince the garlic and ginger. Cut the bell pepper into thin slices, then cut the slices in half crosswise to make them a shorter.
- 3In a Dutch oven or similar large, sturdy pot, heat the oil over medium heat. Once it is warm, add the onions. Reduce the heat to medium-low then gently saute until the onions are translucent, about 10 minutes. Do not let brown.
- 4Stir in the garlic and ginger. Cook, stirring constantly, until super fragrant, about 1 minute.
- 5Add the chicken and increase the heat to medium. Cook for 1 minute, stirring continuously to bloom the spices. If it starts to stick, drizzle in a bit more oil as needed.
- 6Stir in the coconut milk, fish sauce, and bell pepper.
- 7Bring the milk to a rapid simmer (not a full boil). Let simmer for 10 minutes, then stir in the bell pepper. Continue simmering 10 minutes more, until the chicken is cooked through and the pepper is tender. Stir every so often to make sure nothing is sticking.
- 8Stir the lime juice and half of the cilantro. Taste and adjust seasoning as desired.
- 9Serve over rice with a big handful of fresh cilantro and additional lime wedges.
Nutrition — Per Serving
469
calories
45g
protein
30g
fat
- Carbohydrates
- 7g
- Saturated fat
- 13.2g
- Sodium
- 625 mg
- Dietary fiber
- 4.7g
4 servings per batch · ~319g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Coconut Curry have per serving?
Each serving contains 45g of protein and 469 calories, delivering an efficient protein-to-calorie ratio for macro tracking. The macro split is 30g fat and 7g carbs per serving.
How long does Coconut Curry take to prep?
This is a quick prep stovetop recipe that batch-preps 4 servings at once, making it ideal for Sunday meal prep sessions. You're getting high-protein density without extensive cooking time.
Is Coconut Curry good for fat loss?
At 469 calories and 45g protein per serving with minimal carbs (7g), this recipe is well-suited for fat loss phases or low-carb approaches where protein intake is the priority. The calorie density allows you to hit protein targets without excessive daily calories.
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