How to Freeze a Thai Curry

Ingredients

• g(3-4 Tbsp) red curry paste (or another paste of your choice)
• 3/4 cup s(420 ml) coconut milk
• lb (450 g) chicken thighs, boneless, skinless, 1.5-inch piece s
• tablespoon 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)
• 1/2 Tbsp palm sugar, chopped
• kaffir lime leaves, recommended if making red, green or panang curry
• 1/2 cup s (approx.) vegetables of your choice (see notes above regarding freezing vegetables)
• cup unsalted chicken stock or water
• 1/2 cup svegetable 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

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 tablespoon fish sauce and 1 tablespoon 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).