Freezer Meal Recipes / Dinner / 5 Ingredient Coconut Curry Kebabs

5 Ingredient Coconut Curry Kebabs

Want to make grilling even easier this summer? Freeze your meat and marinade together beforehand, like this recipe for Coconut Curry Kebabs.
4 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
5 Ingredient Coconut Curry Kebabs

Ingredients

  • 14 fluid ounces Coconut Milk, Canned
  • 2 tablespoons Green Curry Paste
  • 3 tablespoons juice Lime
  • 2 tablespoons Peanut Butter, Creamy
  • 2 pounds Pork Ribs, Boneless
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper

Freezer Containers

  • 1 Gallon Freezer Bag
  • 1 Quart Freezer Bag

Supplies

  • Food Processors
  • 4.Skewers
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter.
  2. Pour half of coconut milk mixture into the bag with the pork cubes.
  3. Refrigerate the other half of the coconut milk mixture for dipping.
  4. Marinate for at least one hour.
  5. Drain excess marinade.
  6. Skewer meat with bamboo skewers and season with salt and pepper.
  7. Cook over a hot grill 5-7 minutes each side or until pork is cooked through.
  8. Serve with remaining coconut mixture.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter.
  2. Pour half of coconut milk mixture into indicated number of gallon bags along with pork cubes.
  3. Freeze remaining coconut mixture in indicated number of quart freezer bags.
  4. Place one sauce bag in each meat bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Drain excess marinade.
  2. Skewer meat with bamboo skewers and season with salt and pepper to taste.
  3. Cook over a hot grill 5-7 minutes each side or until pork is cooked through.
  4. Serve with remaining coconut mixture.

14 Comments

Join the discussion
  1. While I think this recipe sounds awesome as is, the rest of my family doesn’t like coconut. Any ideas on a substitute for the coconut milk? Maybe if I took a hint from Indian cuisine and used some plain yogurt?

    1. I think yogurt sounds like a good substitute. To me they don’t have an overwhelming coconut flavor unless you cover them in the sauce. The coconut/yogurt is more of a vehicle for the curry flavor.

    2. Even the coconut haters seem to like curry. My kids don’t like coconut anything: cookies, candy, oil (except the expeller pressed totally flavorless coconut oil), dried coconut, coconut ice cream. They don’t like any of it.But they all like curries. Go figure. 😀

  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  3. I made these skewers last night with chicken thighs instead of pork and served the extra sauce over jasmine rice. Delish!

    1. I had them this week with chicken too, and I agree. The marinade did a great job of keeping the chicken moist. I tend to not like grilled chicken breast because it is so dry, but these weren’t!

  4. I love this idea! However, my husband and I normally don’t have time to prepare our grill (it’s charcoal). Any other cooking suggestions? Broiling in the oven maybe?

      1. We have one (Tricia) but I will be interested to see if Kim has one as well. She is off for the week though so I wanted to answer your question before then. 🙂

  5. I had to share about this recipe. I made it mid-June and it got pulled out of the freezer to be grilled for last night’s dinner. I made one batch with pork and one with the lamb kebab meat that we purchased from a local farmer in June. OH my gosh, it was too die for. The lamb was so good in this marinade, if anyone else has access to local lamb, you’ve got to try this with it!

  6. I made the recipe exactly as written and it was delicous! I’m wondering if you have tried seafood (i.e. shrimp, scallops, swordfish or halibut) and if the recipe still works. I loved the flavor and simplicity of the recipe.

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