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Freezer red Thai curry

Freezer Red Curry with Chicken

  • Author: Pailin Chongchitnant
  • Yield: 4 servings 1x

Description

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


Scale

Ingredients

  • 50g (3-4 Tbsp) red curry paste (or another paste of your choice)
  • 1 ¾ cups (420 ml) coconut milk
  • 1 lb (450g) chicken thighs, boneless, skinless, 1.5-inch pieces
  • 12 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
  • 1 ½ cups (approx.) vegetables of your choice (see notes above regarding freezing vegetables)

For Reheating:

  • 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!)

Instructions

Make the curry:

  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. 
  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. 
  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.
  4. 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).

To freeze:

  1. 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. 
  2. 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.
  3. Once cool, dry and label the bags, you might also indicate that it’s concentrated and needs diluting in case you forget! 
  4. Lay the bags flat to freeze, pressing it down so it has even thickness. This will make is fast to thaw.

To reheat: 

  1. 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.)
  2. 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.
  3. Stir in any fresh herbs, such as Thai basil. 
  4. Taste and adjust seasoning.

If you don’t need to add any veggies you can microwave it:

  1. Place the curry bags in a bowl of hot tap water just until it can slide out.
  2. Break the curry into chunks and add to a microwave-safe bowl.
  3. Add only half of the water or stock called for, then microwave until hot, stirring a few times in between.
  4. Stir in fresh herbs at the end if desired.
  5. Taste and adjust seasoning, adding more of the remaining water/stock as needed to adjust consistency and flavour. 

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