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Whole Foods Thai Curry

An authentic Thai curry recipe inspired by a friendship with a local restaurant owner and a love of spicy Asian food.
4 Servings Recipe By Pin Print
Whole Foods Thai Curry

Ingredients

  • 2 tablespoons Coconut Oil
  • 1 cup slice Onion
  • 1 cup slice Bell Pepper, Green
  • 1 cup slice Bell Pepper, Red
  • 1 teaspoon Garlic Powder
  • 3 ¾ cups dice Chicken, Boneless Breasts
  • 4 ounces Red Curry Paste
  • 28 fluid ounces Coconut Milk, Canned
  • 8 ounces Bamboo Shoots, Canned
  • 1 individual Lemongrass
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
  • 2 cups Brown Rice, Long-Grain
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons chop Thai Basil

Freezer Containers

Supplies

  • 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 an extra large stir fry pan or wok {work in batches if needed}, heat half of coconut oil over medium high heat.
  2. Add onions and peppers and sprinkle with half of garlic powder.
  3. Cook for 3-5 minutes or until crisp tender.
  4. Remove to a large bowl.
  5. Heat remaining oil and add chicken, and sprinkle with remaining garlic powder.
  6. Cook about 5 minutes or until outside is no longer pink.
  7. Place chicken into bowl with onions and peppers.
  8. Lower heat to medium low. Add curry paste to the pan and saute 2-3 minutes until it becomes fragrant.
  9. Slowly add coconut milk, stirring constantly.
  10. Return chicken and vegetables to the pan/wok.
  11. Also add bamboo shoots, lemongrass, and season with salt and pepper.
  12. Simmer covered 20-25 minutes stirring occasionally.
  13. Meanwhile, cook Jasmine rice over stovetop or in a rice cooker.
  14. Remove lemongrass.
  15. Serve curry over cooked rice and garnish with basil.

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 an extra large stir fry pan or wok {work in batches if needed}, heat half of coconut oil over medium high heat.
  2. Add onions and peppers and sprinkle with half of garlic powder.
  3. Cook for 3-5 minutes or until crisp tender.
  4. Remove to a large bowl.
  5. Heat remaining oil and add chicken, and sprinkle with remaining garlic powder.
  6. Cook about 5 minutes or until outside is no longer pink.
  7. Place chicken into bowl with onions and peppers.
  8. Lower heat to medium low. Add curry paste to the pan and saute 2-3 minutes until it becomes fragrant.
  9. Slowly add coconut milk, stirring constantly.
  10. Return chicken and vegetables to the pan/wok.
  11. Also add bamboo shoots, lemongrass, and season with salt and pepper.
  12. Simmer covered 20-25 minutes stirring occasionally.
  13. Meanwhile, cook Jasmine rice over stovetop or in a rice cooker.
  14. Remove lemongrass.
  15. Allow to cool.
  16. Divide jasmine rice into indicated number of quart freezer bags.
  17. Divide curry into indicated half of number of gallon freezer bags.
  18. Place a rice bag and a curry bag into remaining half of gallon freezer bags, 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. Reheat curry and rice separately on stovetop for 8-10 minutes.
  2. Pour curry over Jasmine rice to serve and garnish with basil.

6 Comments

Join the discussion
  1. I have never been able to find lemongrass in my area. Is there an adequate substitute, or can I leave it out?

    1. I have made it with out it and it is fine. But if you can find it, it will really add depth of flavor and authenticity.

    2. I’ve also had trouble finding lemongrass in my area — I’ve only managed to find it fresh once at a farmer’s market (despite there being several large asian markets near me!). Two options I’ve found: 1) supermarkets sometimes carry tubes of ready-to-use refrigerated herbs and spices in the produce section, including lemongrass, and 2) Penzey’s spice store sells dried lemongrass. If you don’t have a Penzey’s near you, they do have a website (although it definitely wasn’t very easy to use the last time I checked).Personally, I think lemongrass really adds that wow! flavor to asian dishes, and don’t skip it.

      1. Thanks for sharing those tips. I have used dried lemongrass before, and that worked well. You just have to make sure to fish out the pieces before you eat it.

        1. Only some of my local grocers carry lemongrass, and then sometimes it’s sold out. For a soupy recipe like this I have added lemon zest until the dish smells fragrant with it/to taste. Since it’s the outer peel of the lemon I try to use organic but a regular lemon works. Never tried using the juice but since it also has a citrus taste in theory it should work. It might make it acidic, and then a tiny pinch of sugar would counteract that. We won’t let difficult to source ingredients stop us from enjoying a variety of dishes 🙂 Good luck!

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