Whole 30 Thai Coconut Curry Recipe

Hello fellow food enthusiasts, multitasking mommas, and friends with a taste for adventure! Are you ready to entertain your taste buds with this irresistible Thai Coconut Curry – a dish that marries the exotic tastes of Thailand with the health-conscious Whole 30 lifestyle?

Imagine indulging in tender bites of chicken, coated in a velvety coconut curry sauce, all the while knowing it is so much more than a recipe – it’s a life-changing, make-ahead freezer meal. For those days when cooking dinner seems impossible, our Thai Coconut Curry, Whole 30 Approved, is the hero in your freezer just waiting to save the day. Come with us as we unveil the secrets behind preparing this freezer-friendly wonder. Whether you’re managing a bustling household or looking to lend a hand to someone you care for, this recipe will become your go-to solution. Get ready to bask in the flavors of Thailand in the most convenient and Whole 30-compliant way!

Why you’ll love this Whole 30 Thai Coconut Curry Recipe!

• One-Pot Wonder: Thai Coconut Curry requires one pot, simplifying the cooking process and making cleanup a breeze.
• Comforting and Wholesome: The creamy coconut curry base provides a comforting, hearty dining experience.
• Customizable: The ingredients for this recipe are adaptable to your family’s preferences and dietary restrictions, whether it’s changing the protein or adjusting the level of spice.
• Easy to Prepare: This is a breeze to make, which is why it’s a perfect choice for tired parents in need of a fast and hassle-free dinner option.

Whole 30 Thai Coconut Curry Recipe

Are you ready to entertain your taste buds with this irresistible Thai Coconut Curry – a dish that marries the exotic tastes of Thailand with the health-conscious Whole 30 lifestyle?

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

5 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Equipment

• 1 Slow Cooker
• 1 gallon freezer bag
• 1 High speed blender/food processor

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tbsp olive oil
• 1 cup yellow onion thinly sliced
• 1 1/2 lbs petite gold potatoes rinced, peeling not necessary

Curry Sauce (Blend together)

• 1/3 cup yellow curry paste
• 2 tsp salt
• 1 tsp black pepper
• 1-2 Medjool dates pitted

Day of cooking

• 1 cup coconut milk full-fat
• fresh cilantro garnish
• lime garnish

Get ingredients with

US CustomaryMetric

Instructions

 

Freezer Prep Directions

• Prepare a gallon freezer bag, labeling according to your prepared method.
• Blend curry sauce in high speed blender or food processor.
• Add all ingredients except coconut milk, to the labeled freezer bag.
• Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker Directions

• Thaw freezer bag in fridge 12-24 hours before cooking.
• Add freezer bag contents to a slow cooker
• Cook on low for 4-6 hours
• Stir in 1 cup of coconut milk, and serve over cauliflower rice. Optional: Garnish with a lime wedge and cilantro.

Instant Pot Directions

1. Dump the contents of the freezer bag into the Instant Pot, plus 1/2 cup water.
2. Set to High Pressure for 20 minutes, then allow a 10-minute natural release followed by a quick release. 
3. Stir in 1 cup of coconut milk, and serve over cauliflower rice. Optional: Garnish with a lime wedge and cilantro.

Dietary Adjustments

Make it Gluten-Free:

• This recipe is naturally gluten-free.

 

 

Make it Dairy-Free:

• This recipe is naturally dairy-free.

Freezer Labels

Thai Coconut Curry Whole 30 Freezer Meal Printable Label

Keyword crockpot dinners, Curry Recipe, freezer meals, Vegan Recipe, Whole 30 Recipe

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Equipment Needed to make this delicious whole 30 Thai Curry

• 1 Slow Cooker
• 1 gallon freezer bag
• 1 High speed blender/food processor

Ingredients for Whole 30 Thai Coconut Curry

• 1 tbsp Olive oil
• 1 cup Onion thinly sliced
• 1 1/2 lbs Petite gold potatoes rinced, peeling not necessary
• Curry Sauce (Blend together)
• 1/3 cup Yellow curry paste
• 2 tsp salt
• 1 tsp Black pepper
• 1-2 Medjool dates pitted
• Day of cooking
• 1 cup Coconut milk Full fat
• Cilantro garnish
• Lime garnish

How to Make A Thai Coconut Curry Whole 30 Freezer Meal

Prep/Freezer Directions:

1. Prepare a gallon freezer bag, labeling according to your preferred method
2. Blend curry sauce in a high-speed blender or food processor.
3. Add all ingredients, except coconut milk, to the labeled freezer bag.
4. Store in the freezer for up to three months.

Cooking Directions

1. Thaw overnight in the fridge or in the morning in water (the meal may not be 100% thawed but that is OKay).
2. Add freezer bag contents to a slow cooker.
3. Cook on low for 4-6 hours.
4. Add 1 cup of coconut milk.
5. Stir and serve over cauliflower rice. garnish with a lime wedge and cilantro.

What to serve/pair with your Thai Coconut Curry

Sides

• Cauliflower Rice
• Cucumber Salad
• Sauteed Spinach with Garlic

Desserts

• Coconut Mango Chia Pudding
• Pineapple Sorbet
• Tropical Coconut Cream Dessert

Mocktails

• Cucumber Mint Cooler
• Coconut Fizz Mocktail
• Berry Basil Mocktail

Popular Substitutions and Additions

Substitutions:

• Cashew Cream: Though you’d lose the coconut flavor, cashew cream is a good alternative to coconut cream in this (and most) recipes.
• Russet Potatoes: If you can’t find purple or red potatoes, russet will do just fine.

Addition:

• Broccoli, Cauliflower, Green Beans, Mushrooms, Carrots, Peas: To up the vitamin and mineral content, any of these vegetables simmer beautifully in this Thai Coconut Curry recipe.
• Protein: Chicken or chickpeas make a great protein addition to this recipe.

How to Reheat and Store Thai Coconut Curry

Best way to store Thai Coconut Curry leftovers?

To prolong the shelf life of your Thai Coconut Curry leftovers, it’s crucial to store them correctly. Begin by allowing the curry leftovers to cool down on the kitchen counter until they reach room temperature, ideally within two hours. Then, transfer the cooled leftovers into airtight containers or resealable plastic bags, minimizing the amount of air inside to prevent freezer burn or spoilage. To track freshness, always label the containers with the date of preparation. If you anticipate keeping them for an extended period, consider using the freezer. Frozen leftovers can stay safe and maintain their quality for an extended period, typically up to several months. Employing this method ensures you can enjoy your favorite dishes conveniently and reduce food waste.

How long will Hearty Thai Coconut Curry last in the fridge?

The shelf life of leftovers in the fridge varies depending on the type of dish and how it’s stored. Typically, leftovers can stay fresh for 3-4 days when properly cooled and stored in airtight containers. It’s essential to let the Thai Coconut Curry leftover cool to room temperature within two hours of cooking before refrigeration. Leaving leftovers on the counter for an extended period can increase the risk of bacterial growth. Airtight containers minimize air exposure, which helps preserve the food’s flavor and quality. Labeling the containers with the date of preparation can assist in tracking their freshness. If you intend to keep them for a more extended period, the freezer is a viable option, as it allows leftovers to maintain their taste and safety for several months.

Can I freeze Thai Coconut Curry leftovers?

We recommend freezing raw before cooking this meal. If you wish to prep a raw freezer meal, label your gallon freezer bag, blend sauce ingredients together in a high speed blender. Then add all the ingredients, except the coconut milk, to a labeled freezer bag. Then remove as much excess air as possible, and seal and store for up to three months. IF you are looking to freeze your leftovers, allow your leftovers to cool to room temperature. Place in a freezer safe container or bag, and remove as much air as possible. Then seal, and store leftovers for up to 2-3 months.

How to reheat Delicious Thai Coconut Curry leftovers?

This meal is reheatable in the stovetop, or in the microwave. The best way to reheat your leftovers would be to use the stovetop, and heat slowly at medium heat. Carefully place food and transfer to the saucepan, while stirring occasionally throughout the process. When your leftovers have reached a desired temperature, your reheating process is complete. When you want to use the microwave, carefully place the desired leftovers on a microwave safe dish, heat in intervals of 30-60 seconds. Stir your leftovers between each interval, until you have reached the desired temperature!

Thai Coconut Curry FAQs

Other Whole 30 Recipes you’ll love

• Chicken Tikka Masala Whole 30 Approved
• Cashew Coconut Curry Whole 30 Approved
• Tandoori Chicken Whole 30 Approved
• Thai Chicken Curry Whole 30 Approved

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