Green Curry Chicken Recipe with Fenugreek and Turmeric Sauce
Green Curry Chicken Recipe with Fenugreek and Turmeric Sauce
At Meal Prep Sunday, we develop new recipes every week to keep your nutrition goals exciting and sustainable. This week’s spotlight is one of our boldest dishes yet, our Green Curry Chicken recipe.
Our culinary team carefully crafted this green curry chicken recipe to deliver deep flavor, optimal nutrition, and that feel-good satisfaction our clients expect. The star ingredients—fenugreek, turmeric, green curry, and jasmine rice—all work together to create a flavorful dish that supports your health goals without compromising taste. While this specific recipe may not appear on next week’s menu (we rotate weekly), you can always look out for it—or a close variation.
Let’s walk through how we prepare it.
Tuesday: Building the Flavor Foundation
Preparing the Fenugreek Green Curry Base
We start by building the bold base of our green curry chicken recipe. Our chefs combine Spanish onions, garlic, ginger, coconut milk, green curry paste, basil, cilantro, lemon juice, lime juice, white sugar, chicken stock, jalapeños, and green bell peppers.
All of this simmers together in our tilt skillet, which enables us to cook large batches evenly without sacrificing consistency. This is where the aromatic magic happens—especially when the fenugreek hits the heat. Fenugreek is a Mediterranean herb with a subtle maple-like scent, and in this recipe, it adds depth and balance to the sharp heat of the curry.
Creating the Cilantro Turmeric Sauce
Next, we prepare our house-made cilantro turmeric sauce, a cooling complement to the spice in the curry. It starts with a creamy base of yogurt and sour cream, blended with lime juice, jalapeño, turmeric, cumin, coriander, and a touch of olive oil.
Our team uses high-powered hand mixers to ensure a smooth, airy texture. The end result is a bright, tangy drizzle that’s both flavorful and functional—boosting anti-inflammatory benefits from turmeric while tying the dish together.
Prepping the Vegetables
We choose vegetables that balance the spice, add texture, and provide a boost in micronutrients. On Tuesday, we prepare:
Red peppers – sliced uniformly for even cooking
Bok choy – chopped to soften during the stir-fry
Eggplant – roasted in our rational ovens for maximum consistency
These vegetables are stored in our fridges after prep, sealed for freshness and ready for final cooking on Wednesday.
Cooking the Chicken Thigh
Our chicken thighs are lightly seasoned with salt and pepper before roasting. Why keep the seasoning light? Because they’ll absorb the curry’s flavor on Wednesday.
Rather than searing the chicken separately, we use our rational ovens to cook and sear simultaneously. The result: perfectly tender, juicy chicken with a golden crust. Once the internal temperature hits 165°F, the chicken is taste-tested, adjusted as needed, and chilled until the next day.
Wednesday: Curry Assembly and Rice Perfection
Completing the Green Curry
With the base and proteins prepped, our team returns to the tilt skillet to finish this green curry chicken recipe.
First, we sauté the bok choy, carrots, and red peppers, giving them a head start for better consistency. Next, we add the pre-cooked chicken thighs and eggplant, followed by peas and snow peas.
Once the vegetables are tender and the protein is fully integrated, we stir in our fenugreek green curry base. After a careful tasting session, our chefs make final seasoning adjustments before transferring the curry to the blast chiller—locking in texture and flavor.
Cooking the Jasmine Rice
Our jasmine rice is more than a side—it’s a key part of this meal’s balance.
We start by mixing the rice with onions, chicken stock, salt, pepper, and a touch of salad oil. Then it goes into our rational ovens for gentle convection cooking. Once finished, the rice is carefully fluffed and spread onto trays, then moved to our blast chiller. This rapid cooling preserves nutrients and prevents sogginess—keeping the rice fluffy until it’s time to plate.
Thursday: Plating and Packaging with Care
Assembling the Fenugreek Green Curry Chicken Meal
Now it’s time to bring everything together.
First, we portion the cilantro turmeric sauce into individual cups.
Next, we layer in the fluffy jasmine rice, making sure each meal aligns with the customer’s personalized nutrition goals.
Finally, we add the bold, beautiful green curry chicken packed with vegetables and flavor.
Sealing the Freshness
Once plated, meals move through our T-300 Multivac Machine, reducing oxygen to 1% and extending freshness naturally. Though meals can technically last up to 12 days with this technology, we recommend enjoying them within 5–7 days for peak flavor and texture.
A Curry to Look Out For
This green curry chicken recipe is a standout favorite, but remember—Meal Prep Sunday rotates menus weekly to keep things fresh, exciting, and goal-driven. If you don’t see it on next week’s menu, check back soon or explore one of our many curry-inspired meals.
We’re not just delivering meals—we’re delivering variety, nutrition, and a commitment to helping you reach your goals.
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