Start by smashing the lemon grass with a rolling pin, chopping the galanga into pieces and tearing the kafir lime leaves.

Use some pan spray and heat up a non stick wok. Add the chicken, season with salt and cook for 3-4 minutes on a high heat. Then remove the chicken from the wok.

Leave any juices released in the wok and add in the mushrooms and cook for 2 minutes before adding in the broccoli and bell peppers. Cook for 2-3 minutes before adding in the zucchini and cooking for another 2 minutes till the vegetables are done to your liking.

Remove the vegetables and set aside. If there are any juices in the wok remove those in a small bowl and set aside.

Now add the oil into the wok along with the curry paste and sautee for a minute before adding in the lemongrass, galangal, thai bird's eye chili and kafir lime leaves and sautee everything for 2 minutes. Then add any any of the juices saved from earlier.

Next add in your coconut milk and give everything a good mix and simmer on a low heat for 6-8 minutes till all the flavours are well melded together.

Finish with the fresh basil leaves.

To make your meal prep boxes weigh out the chicken, vegetables and curry and divide into your meal containers.

Alternatively you can add the chicken and veggies back to the curry and then store it as a whole.

Enjoy with some white rice or cauliflower rice.