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Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

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Homemade curry paste in minutes!

Name: Green curry chicken meal prep
Ingredients: 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon white peppercorns; 6 long green chillies, roughly chopped (seeds optional); 2 eschalots, sliced; 6 garlic cloves; 1 inch piece galangal, sliced; 1 small bunch coriander roots and stems, roughly chopped and leaves kept for later; 1 lemongrass stalk, finely sliced; 1 inch piece lime rind; 1 teaspoon dried shrimp paste; 1 tablespoon water; 3-4 tablespoon fresh green curry paste; 400g chicken breast, thinly sliced; 600ml coconut milk; 1 tablespoon fish sauce; 1 tablespoon coconut sugar; 1 225g tinned bamboo shoots, drained and rinsed; 2 medium zucchinis, chopped; 4 kaffir lime leaves, thinly sliced; 1 small handful snowpeas, trimmed; 1 lime; Fresh coriander leaves; 2 cups of rice, rinsed and cooked

There are few things more satisfying than a fragrant curry made from a fresh, homemade curry paste. This green curry recipe has been written for meal prep and will yield 4-5 portions. The Vibe Blender does an exceptional job of turning these fresh, hardy ingredients into a smooth curry paste in less than a minute. Use the Luvele Vacuum Containers to make your meal airtight, ensuring your food is as fresh as the day you sealed it.

Green curry chicken meal prep

Luvele

There are few things more satisfying than a fragrant curry made from a fresh, homemade curry paste. This green curry recipe has been written for meal prep and will yield 4-5 portions.

Ingredients

Curry paste

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
6 long green chillies, roughly chopped (seeds optional)
2 eschalots, sliced
6 garlic cloves
1 inch piece galangal, sliced
1 small bunch coriander roots and stems, roughly chopped and leaves kept for later
1 lemongrass stalk, finely sliced
1 inch piece lime rind
1 teaspoon dried shrimp paste
1 tablespoon water

Curry

3-4 tablespoon fresh green curry paste
400g chicken breast, thinly sliced
600ml coconut milk
1 tablespoon fish sauce
1 tablespoon coconut sugar
1 225g tinned bamboo shoots, drained and rinsed
2 medium zucchinis, chopped
4 kaffir lime leaves, thinly sliced
1 small handful snowpeas, trimmed
1 lime
Fresh coriander leaves
2 cups of rice, rinsed and cooked

Directions

Toast the whole spices lightly until fragrant. Blend them on nut mode for around 30 seconds or until roughly ground.
Add the rest of the paste ingredients to the blender jug and blend on smoothie mode for a further 30 seconds to form a smooth paste.
To make the curry, heat a tablespoon of oil in a frypan and add half of the fresh curry paste (around 3 tablespoons). Cook gently for a few minutes until fragrant, but not burnt. Store the remaining paste in a Luvele vacuum canister for another time.
Add the coconut milk and simmer over medium heat for around 5 minutes before adding the fish sauce and coconut sugar.
Add the bamboo shoots and zucchini and simmer for a couple of minutes. Add the kaffir lime leaves and chicken and allow to simmer until just cooked through.
Add the snowpeas and gently cook for a further 2 minutes. Finish with a generous squeeze of lime juice and fresh coriander.
Divide the rice and curry between 4-5 Luvele vacuum canisters and allow to cool slightly before placing the lid on. Use the hand pump to seal in freshness before storing them in the fridge.