Curry Paste Freezable Recipes

CURRY PASTE - FREEZABLE!

Steps:

• Chop the onions as fine as you can. Chop the ginger, garlic and chillies. Puree the tomatoes (keep skin on).
• Heat the oil in a pan and fry the onions until caramalised (20-25 minutes) over a medium heat.
• Add the ginger, garlic and chillies, fry for another 3 minutes.
• Add the coriander powder and saute for another 4 minutes and stir constantly, add 2 TB of water if it gets too thick and starts to stick.
• Add the remaining spices and after 30 seconds add the tomato and coriander.
• Stir in 2 cups of water and salt.
• Simmer over a low heat for 15 minutes and stir every so often.
• Cool completely, store in the fridge (in a glass jar) or seal in 4 seperate bags and freeze for upto 2 months.
• TO USE THIS PASTE:.
• Choose your meat and seal chunks (if using prawns, remove all shells EXEPT the tails) in a hot pan. Add the paste, stir and fry until fragrant. Reduce heat (I like to add 1 can of coconut milk) and cook until the meat is cooked.

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Steps:

• Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
• Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
• The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
• Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
• Serve curry over hot rice.