Print Recipe
5 from 4 votes

Thai Yellow Curry Meal Prep

Classic Thai flavors of ginger and lemongrass make this Whole30 compliant curry one not to be missed! This recipe calls for chicken, but pork and beef are also used in Thai yellow curry and would make good substitutions. Serve on cauliflower rice to complete the meal.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Lunch, Main Dish
Cuisine: Thai
Keyword: Chicken, Meal Prep
Servings: 6 meals


  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tbsp Ginger grated
  • 2 tbsp lemongrass finely chopped
  • 2 tbsp cumin
  • 1 tbsp turmeric
  • 2 tsp Chili Powder
  • 1.5 tsp Sea Salt
  • 2 cups full fat coconut milk
  • 2 pounds raw chicken breast cut into cubes
  • 2 medium potatoes peeled and chopped into large chunks
  • 3 medium Carrots peeled and cut into large chunks
  • cilantro for garnish
  • 6 cups rice cauliflower


  • In a skillet, add olive oil, garlic, ginger, lemongrass, and spices. Saute until fragrant, and then add the coconut milk. Simmer on low for 4-5 minutes while preparing the other ingredients.
  • Add the chicken, potatoes and carrots to a crockpot, and then top with the curry mixture.
  • Cook on low for 4-6 hours, or on high for 2-3 hours.
  • Serve on a bed of cauliflower rice, and garnish with chopped cilantro or diced red chilis.


Nutrition for 1 out of 6 servings:
40g Protein | 24.4g Carbs | 15.3g Fat | 389 Calories