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.
Coconut Chicken Curry (Make-Ahead Freezer Meal)
-
PREP TIME15 mins
-
COOK TIME4 hrs
-
TOTAL TIME28 hrs 15 mins
-
SERVING4 People
-
VIEWS9
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
-
Carbohydrate88 g
-
Cholesterol99 mg
-
Fiber12 g
-
Protein55 g
-
Saturated Fat22 g
-
Sodium1295 mg
-
Fat33 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepStep 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
StepStep 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
StepStep 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
StepStep 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
StepStep 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
StepStep 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.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Bo Anderson
Jun 30, 2025I added a can of diced tomatoes to the slow cooker for extra acidity and it turned out amazing!
Caterina Mante
Jun 29, 2025The flavors are incredible! The peanut butter adds a richness and depth that I wasn't expecting.
Marlee Zboncak
Jun 29, 2025My family devoured this! Even my picky eaters loved it. I will definitely be making this again.
Adan Parker
Jun 24, 2025This 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.