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Meal prep doesn’t have to taste like leftovers. These coconut lemongrass chicken bowls actually get better as they sit in the fridge. Golden turmeric rice, fall-apart braised chicken thighs in creamy coconut sauce, and smoky charred broccolini give you five days of restaurant-quality lunches from one Sunday cook session.

Coconut Lemongrass Chicken Bowls with Turmeric Rice and Charred Broccolini

Silky coconut-lemongrass braised chicken thighs over golden turmeric rice with smoky charred broccolini — a meal prep powerhouse that actually tastes better on day three. Southeast Asian comfort food built for your busiest week.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Meal Prep

Cuisine Southeast Asian, Thai-Inspired

Servings 5 servings

Calories 580 kcal

Equipment

Large deep skillet or Dutch oven

Medium saucepan with lid

Sheet pan

Fine-mesh strainer

Tongs

Meal prep containers

Cutting board

Sharp knife

Ingredients

  

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Coconut Lemongrass Chicken

• 2.5 lb boneless skinless chicken thighs trimmed of excess fat
• 1 can full-fat coconut milk 13.5 oz, do not use light
• 2 tbsp red curry paste Mae Ploy or Thai Kitchen
• 2 lemongrass stalks bottom 4 inches only, smashed and minced
• 1 tbsp fish sauce
• 1 tbsp coconut aminos or soy sauce
• 1 tbsp fresh ginger finely grated
• 3 garlic cloves minced
• 1 tbsp lime juice fresh
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp neutral oil avocado or coconut

Turmeric Rice

• 2 cup jasmine rice rinsed until water runs clear
• 2.5 cup water
• 1 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 tbsp coconut oil or butter
• 0.75 tsp kosher salt

Charred Broccolini

• 1.5 lb broccolini ends trimmed, thick stalks halved lengthwise
• 2 tbsp avocado oil
• 0.5 tsp garlic powder
• 0.5 tsp kosher salt
• 0.25 tsp red pepper flakes

Finishing & Garnish

• fresh cilantro roughly chopped
• lime wedges for serving
• toasted coconut flakes optional
• sliced Thai chili optional, for heat

Instructions

 

• Rinse the jasmine rice in a fine mesh strainer until the water runs clear, about 60 seconds. Combine rice, 2.5 cups water, turmeric, cumin, coconut oil, and salt in a medium saucepan. Bring to a boil, stir once, then reduce heat to lowest setting. Cover and cook for 18 minutes. Remove from heat and let steam with the lid on for 10 minutes. Fluff with a fork and spread on a sheet pan to cool quickly for meal prep.
• While rice cooks, pat the chicken thighs completely dry. Season both sides generously with salt and pepper.
• Heat 1 tbsp neutral oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side until deeply golden brown. You are building flavor here, not cooking through. Remove to a plate.
• Reduce heat to medium. In the same pan with the fond, add the minced lemongrass, ginger, and garlic. Cook for 60-90 seconds until fragrant — do not burn.
• Add the red curry paste and stir it into the aromatics for 30 seconds until it darkens slightly and smells incredible.
• Pour in the full can of coconut milk, fish sauce, coconut aminos, brown sugar, and lime juice. Stir to combine, scraping up all the browned bits from the bottom of the pan. This is liquid gold.
• Nestle the seared chicken thighs back into the sauce. Bring to a gentle simmer, reduce heat to low, cover, and braise for 25-30 minutes until chicken is tender and the sauce has thickened slightly. Internal temp should read 185°F for fall-apart texture.
• While chicken braises, preheat oven to 425°F. Toss broccolini with avocado oil, garlic powder, salt, and red pepper flakes on a sheet pan. Spread in a single layer and roast for 12-15 minutes until stalks are tender and tips are crispy and charred.
• Remove chicken from the sauce and shred or slice into thick pieces. Return to the pan and toss gently in the coconut lemongrass sauce to coat.
• Assemble meal prep containers: scoop a generous portion of turmeric rice on one side, arrange saucy chicken next to it, and add charred broccolini alongside. Spoon extra sauce over the rice. Top with fresh cilantro, toasted coconut flakes, and a lime wedge tucked in the corner. Store sealed in the refrigerator for up to 5 days.

Notes

Why this recipe works for meal prep: Chicken thighs stay moist and flavorful for days — never use chicken breast for meal prep, it dries out by day two. The coconut lemongrass sauce actually improves overnight as the flavors meld and concentrate. Turmeric rice reheats beautifully and the golden color makes every container look restaurant-worthy. Broccolini holds its texture far better than broccoli florets when reheated.

Reheating tip: Microwave each container for 2-2.5 minutes with the lid cracked. Squeeze the lime wedge over everything right before eating — the fresh acid wakes the whole bowl back up. For crispier broccolini, reheat that portion separately in a toaster oven.

Make it your own: Swap chicken for extra-firm tofu (press 30 minutes, cube and pan-fry until golden). Replace broccolini with snap peas or baby bok choy. Use cauliflower rice instead of jasmine for a lower-carb version.

ALLERGEN INFORMATION: Contains coconut, fish (fish sauce), and soy (coconut aminos/soy sauce). Naturally gluten-free and dairy-free. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1gCalories: 580kcalCarbohydrates: 52gProtein: 38gFat: 24gSaturated Fat: 14gCholesterol: 165mgSodium: 780mgFiber: 4gSugar: 6g

Keyword batch cooking, charred broccolini, chicken thighs, coconut curry, dairy-free, Gluten-Free, Healthy, high protein, lemongrass, lunch prep, Meal Prep, turmeric rice

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