Real Food Thai Curry

1 hrs 36 mins

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.

1 hrs 52 mins

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.

12 mins

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. Thaw: In fridge
2. Reheat curry and rice separately on stovetop for 8-10 minutes.
3. Pour curry over Jasmine rice to serve and garnish with basil.