This video isn’t so much a “recipe”, as you can apply this method to any of my curry recipes. Having said that, this recipe below is a what I made in the video
- 50g (3-4 Tbsp) red curry paste (or another paste of your choice)
- 1¾ cups (420 ml) coconut milk
- 1 lb (450g) chicken thighs, boneless, skinless, 1.5-inch pieces
- 1–2 Tbsp fish sauce (this depends on the saltiness of your curry paste, if not sure, start with 1 and you can add more when you reheat)
- 1 1/2 Tbsp palm sugar, chopped
- Optional: 5 kaffir lime leaves, recommended if making red, green or panang curry
- Optional: ~1½ cups vegetables of your choice (see notes above regarding freezing vegetables)
- 1 cup unsalted chicken stock or water
- 1 ½ cups vegetable of your choice (if you didn’t add it prior to freezing)
- A big handful of Thai basil, optional
- Cooked jasmine rice for serving (which you can also freeze!)
Make the curry:
- 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.
- 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.
- 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.
- I stop and freeze the curry at this point, and I will add vegetables, fresh herbs, and more water/stock when I reheat. But if you want, you can add in some vegetables now (see note above).
- 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.
- 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.
- Once cool, dry and label the bags, you might also indicate that it’s concentrated and needs diluting in case you forget!
- Lay the bags flat to freeze, pressing it down so it has even thickness. This will make is fast to thaw.
- Bring out frozen curry and soak the bag in a bowl of hot tap water for a few minutes just until it can slide out of the bag. Meanwhile, bring water or stock to a full boil in a pot (if you divided the curry into portions, make sure you divide the water accordingly.)
- Slide the curry out into the pot. Cook over medium heat until everything is melted. Bring to a simmer then add whatever vegetables you want and cook till they’re done.
- Stir in any fresh herbs, such as Thai basil.
- Taste and adjust seasoning.
If you don’t need to add any veggies you can microwave it:
- Place the curry bags in a bowl of hot tap water just until it can slide out.
- Break the curry into chunks and add to a microwave-safe bowl.
- Add only half of the water or stock called for, then microwave until hot, stirring a few times in between.
- Stir in fresh herbs at the end if desired.
- Taste and adjust seasoning, adding more of the remaining water/stock as needed to adjust consistency and flavour.