Freezer Red Curry with Chicken

Method17 steps

1. 1

   Step 1: Reduce ¾ cup coconut milk in a pot until thick, then add curry paste and saute with the coconut milk for a few minutes until coconut oil separates from the paste, or until the paste is very thick.

   Uses 50 g red curry paste · ¾ cup coconut milk for reducing

2. 2

   Step 2: Add the remaining coconut milk , 1 Tbsp fish sauce and 1 Tbsp palm sugar, and simmer for 7-10 mins to reduce liquid volume by about half. Note: I keep the seasoning on the light side for now so I have room to adjust when I reheat and add fresh veggies to it.

   Simmer to reduce · 10 minUses remaining 1 cup coconut milk · initial 1 tbsp fish sauce · initial 1 tbsp palm sugar · curry paste cooked thick in three-quarter cup coconut milk

3. 3

   Step 3: Add chicken (or whatever meat you're using) and kaffir lime leaves, if using, and cook another 15-20 mins until chicken is fork tender. If using another meat, adjust cooking time accordingly.

   Cook chicken tender · 20 minUses 1 lb (450g) chicken thighs, boneless, skinless, 1.5-inch pieces · 5 leaves makrut lime leaves · remaining coconut milk simmered seven to ten minutes with initial fish sauce and palm sugar

4. 4

   Step 4: If adding vegetables before freezing, add and cook the single 1½ cup allowance now. Otherwise reserve it to cook fresh when reheating. Do not add a second allowance later.

   Uses 1½ cup vegetables only if adding before freezing; otherwise reserve for reheating · chicken simmered fifteen to twenty minutes until fully cooked and fork tender, with optional makrut

5. 5

   Step 5: Put the curry into freezer bags, dividing it into portions that you will most likely eat at a time. So for me, I divide it into 2 servings per bag.

   Uses cooked chicken curry with vegetables only if chosen before freezing

6. 6

   Step 6: Removing as much air from it as you can before closing, and place in a large bowl of cold water to cool it down quickly.

   Uses cold-water bath to quickly cool sealed freezer bags · concentrated curry divided into freezer bags, typically two servings per bag

7. 7

   Step 7: Once cool, dry and label the bags, you might also indicate that it’s concentrated and needs diluting in case you forget!

   Uses sealed curry bags quickly cooled in a cold-water bath

8. 8

   Step 8: Lay the bags flat to freeze, pressing it down so it has even thickness. This will make is fast to thaw.

   Uses dried curry bags labelled concentrated and needing dilution

9. 9

   Step 9: For stovetop reheating, briefly loosen the sealed frozen bag in cool water just until the block can slide out; this is for release, not extended thawing. Meanwhile boil the stock or water in a pot:1 cup for the full four-serving batch, or a proportional share for the chosen bag. Continue through step 12 and skip the microwave alternative.

   Uses Stovetop branch:1 cup stock or water for the full four-serving batch, proportionately less per bag · frozen flat curry bags; choose a portion for the stovetop branch

10. 10

    Step 10: Slide the frozen curry into the boiling stock or water and heat over medium heat until melted. Simmer until steaming hot throughout, reaching 165°F (74°C). Add the reserved vegetables only if none were cooked in before freezing, and cook them until done.

    Uses vegetables only if not already added before freezing · frozen curry released into boiling water or stock scaled to the chosen portion

11. 11

    Step 11: Stir in any fresh herbs, such as Thai basil.

    Uses Stovetop branch: optional Thai basil at finish · stovetop curry melted and steaming hot, with vegetables cooked through

12. 12

    Step 12: Taste and add only as much of the remaining fish sauce, up to 1 tbsp, and remaining palm sugar, up to ½ tbsp, as needed; further seasoning is optional to taste. Serve this stovetop branch with cooked jasmine rice. Skip steps 13–17.

    Uses remaining fish sauce up to 1 tbsp, only if needed · remaining palm sugar up to ½ tbsp, only if needed · Cooked jasmine rice for serving (which you can also freeze!) · additional fish sauce only if needed beyond listed range · additional palm sugar only if needed beyond listed allowance · hot curry mixed with optional basil

13. 13

    Step 13: For the microwave alternative, use this branch instead of steps 9–12, and only when any vegetables were already cooked into the curry. Briefly loosen the frozen sealed bag in cool water until the block can slide out.

    Uses frozen curry for the microwave alternative only; vegetables must already be cooked in it

14. 14

    Step 14: Break the curry into chunks and add to a microwave-safe bowl.

    Uses frozen curry released from its bag into a microwave-safe bowl

15. 15

    Step 15: Add half of the stock or water allocated to your portion:½ cup for the full batch, or proportionately less per bag. Microwave in a microwave-safe bowl until hot throughout, stirring a few times so no cold spots remain, and check 165°F (74°C).

    Uses Microwave branch: initial ½ cup stock or water for full batch; reduce proportionately per bag · released frozen curry broken into small chunks

16. 16

    Step 16: Stir in fresh herbs at the end if desired.

    Uses Microwave branch: optional Thai basil at finish · curry microwaved with initial half of its proportioned stock and stirred until hot throughout at 165°F (74°C)

17. 17

    Step 17: Taste and adjust with only as much of the remaining stock or water as needed. Add remaining fish sauce and palm sugar allowances to taste, not their full initial quantities again. Serve with cooked jasmine rice.

    Uses Microwave branch: remaining ½ cup stock or water only as needed · remaining fish sauce up to 1 tbsp, only if needed · remaining palm sugar up to ½ tbsp, only if needed · Cooked jasmine rice for serving (which you can also freeze!) · additional fish sauce only if needed beyond listed range · additional palm sugar only if needed beyond listed allowance · hot microwave curry mixed with optional basil