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?

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Prep Time 5

Cook Time 4

Course Main Course

Cuisine Thai

Servings

Equipment

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

Ingredients

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

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

Dump the contents of the freezer bag into the Instant Pot, plus 1/2 cup water.
Set to High Pressure for 20 minutes, then allow a 10-minute natural release followed by a quick release.
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