Coconut Chicken Curry (Make-Ahead Freezer Meal)

Coconut Chicken Curry (Make-Ahead Freezer Meal)
  • PREP TIME
    15 mins
  • COOK TIME
    4 hrs
  • TOTAL TIME
    28 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    9

Embark on a culinary adventure with this vibrant Coconut Chicken Curry, a freezer-friendly marvel that brings gourmet flavors to your table with ease. Imagine tender chicken and hearty vegetables simmered in a luscious coconut milk broth, infused with aromatic spices and a hint of sweetness. This dish offers a delightful escape from the ordinary, perfect for those evenings when you crave a taste of exotic comfort.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    88 g
  • Cholesterol
    99 mg
  • Fiber
    12 g
  • Protein
    55 g
  • Saturated Fat
    22 g
  • Sodium
    1295 mg
  • Fat
    33 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Step 1: Prepare the Freezer Bag (10 minutes): In a 1-gallon resealable freezer bag, combine the chicken, chickpeas, sweet potato, red bell pepper, and onion.

02

Step

Step 2: Create the Curry Sauce (10 minutes): In a medium bowl, whisk together the coconut milk, peanut butter, lime juice, brown sugar, red curry paste, garlic powder, ginger, and salt until thoroughly combined and smooth. Pour this luscious mixture into the freezer bag with the chicken and vegetables.

03

Step

Step 3: Seal and Freeze (5 minutes): Tightly seal the freezer bag, removing any excess air. Gently massage the contents of the bag to ensure that the chicken and vegetables are evenly coated with the curry sauce. Lay the bag flat in the freezer and freeze for up to 1 month.

04

Step

Step 4: Thaw (24 hours): The day before you plan to cook the curry, remove the freezer bag from the freezer and allow it to thaw completely in the refrigerator for approximately 24 hours.

05

Step

Step 5: Slow Cook (4 hours): Empty the contents of the thawed freezer bag into your slow cooker. Cook on High heat for 4 hours, or until the chicken is cooked through and no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C).

06

Step

Step 6: Serve (5 minutes): Ladle the fragrant Coconut Chicken Curry over hot, fluffy rice. Garnish generously with fresh green onions and cilantro for a burst of freshness and flavor.

For an extra layer of flavor, consider adding a splash of fish sauce or soy sauce to the curry sauce.
Adjust the amount of red curry paste to suit your spice preference. Start with less and add more to taste.
If you don't have a slow cooker, you can simmer the curry on the stovetop over low heat for about 45-60 minutes, or until the chicken is cooked through.
Feel free to substitute other vegetables like broccoli, cauliflower, or spinach.

Janae Reynolds

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Bo Anderson

    I added a can of diced tomatoes to the slow cooker for extra acidity and it turned out amazing!

  • Caterina Mante

    The flavors are incredible! The peanut butter adds a richness and depth that I wasn't expecting.

  • Marlee Zboncak

    My family devoured this! Even my picky eaters loved it. I will definitely be making this again.

  • Adan Parker

    This recipe is a lifesaver! I love that I can prep it ahead of time and have a delicious and healthy meal ready to go on busy weeknights.

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