Red Thai Coconut Curry
A delicious mild red curry recipe perfect for any protein you love. This dish will feed a crowd or is a perfect red thai curry for two.
Ingredients
- 2-3 lbs chicken thighs boneless skinless
- 2 yellow onion
- 1-2 cups fresh spinach
- 3 small carrots
- 1.5 cups mushrooms
- 1.5 cups bell peppers
Red Thai Curry Ingredients:
- 28 oz full-fat coconut milk 2 (13.6 oz) can full fat coconut milk
- 4-5 tbsp red curry paste
- 2 tsp garlic powder or 3-4 fresh garlic cloves
- 1 tsp ground ginger or 2 tsp fresh ginger
- 1 tbsp cornstarch slurry
- 2 tbsp water slurry
For Serving
- lime wedges garnish
- green onions garnish
Instructions
Freezer Prep Directions:
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
- Add all ingredients plus curry sauce, exclude for serving ingredients, into a gallon 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.
- Dump contents of freezer bag into slow cooker.
- Cook on low 4-6 hours.
- Shred chicken, and stir in slow cooker.
- Serve over basmati rice or rice noodles, and enjoy!
Instant Pot Directions
- Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup water.
- Set to High Pressure for 20 minutes, then allow a 10-minute natural release followed by a quick release.
- Shred chicken, and stir in instant pot.
- Serve over basmati rice or rice noodles, and enjoy!
Dietary Adjustments
Make it Gluten-Free:
Make it Dairy-Free:
- This recipe is naturally gluten-free.
- This recipe is naturally dairy-free.
Freezer Labels
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