looking for thai curry recipe

[lilaki]

hi hounds,

i'm hoping you can help me out. i'd like to make some thai chicken or beef curry and then FREEZE it. DH and i are expecting kid #1 shortly and we've stocked our deep freezer with lots of pastas, casseroles, etc. i'm looking for something a bit more 'exotic' when we're casserole-ed out!

does anyone have any recipes that they can recommend that also freeze well?

thank you!

[monavano]

Red curry? Green curry? Yellow curry? Any and all?

[lilaki]

any, all ... coconut-based. and preferably with some vegetables thrown in so we can just defrost, cook some rice and dinner would be ready!

THANKS!

[qianning]

when we want to freeze a coconut curry, we actually make it up to the point just before adding the coconut milk, and freeze the "base", then when defrosted/reheating add the coconut milk. it saves a lot of space and tastes better too.

[lilaki]

do you also freeze the meat/veg in the base? do you have any recipes that you could point me to or share? thanks!

[qianning]

i do freeze the meat veggie in the base.

Most of my recipes come from books, and i usually make my own pastes, which probably wouldn't be your thing, but here are a couple of links to some good sites, Thai & Malaysian, and to a thread on Thai food:

http://rasamalaysia.com/
http://www.thaifoodandtravel.com/index.html
http://chowhound.chow.com/topics/669671

I think you'll find some good ideas in these. Good luck!

[letsindulge]

"we actually make it up to the point just before adding the coconut milk"

I'm confused, when making curry Thai-style the 1st step is to simmer the coconut cream until the oil comes to the surface, then add the curry paste and proceed from there.

[qianning]

yes we use the coconut cream, if the recipe calls for it, to saute the paste/aromatics and protein and veggies, but we don't add the coconut milk, if called for,that often is added later in the recipe.