Summer Vegetable Thai Curry Freezer Pot

Ingredients

• 0.5 Cabbage (cored and cut into bite-sized pieces)
• 2 Onions (thinly sliced)
• 8 Green Bell Peppers (cut into bite-sized pieces)
• 5 Eggplant (cut into bite-sized pieces)
• 1 pack Shimeji Mushrooms (ends removed and separated)
• 500 g Chicken Thighs (cut into bite-sized pieces)
• 200 ml Water (per serving)
• 200 ml Coconut Milk (canned, per serving; shake well before using)
• 1 tbsp Chicken Bouillon Powder (per serving)
• 1.5 tbsp Red Curry Paste (approx 20g, per serving)
• 1 tbsp Sugar (kibi sugar/cane sugar preferred, per serving)

Steps

1. 1

   Prepare the vegetables: remove the core from the cabbage and cut into bite-sized pieces. Thinly slice the onions. Cut the green peppers and eggplant into bite-sized pieces. Remove the base of the shimeji mushrooms and separate them.

2. 2

   Wash the cabbage, peppers, and eggplant, then thoroughly pat them dry with paper towels to remove excess moisture before freezing.

3. 3

   Cut the chicken thighs into bite-sized pieces.

4. 4

   Prepare 5 freezer-safe bags (such as I-Wrap). Divide the cabbage, onions, peppers, eggplant, mushrooms, and chicken evenly among the 5 bags.

5. 5

   Squeeze out as much air as possible from the bags and tie them shut. Tip: Shape the bags to fit the size of the pot you intend to use for cooking later.

6. 6

   Place the bags in the freezer. These can be stored for up to one month.

7. 7

   When ready to eat, prepare the soup base in a pot by combining 200ml water, 200ml coconut milk, 1 tbsp chicken bouillon, 1.5 tbsp red curry paste, and 1 tbsp sugar.

8. 8

   Bring the soup to a boil over low heat, stirring to ensure the curry paste is fully dissolved.

9. 9

   Add one bag of the frozen pre-portioned vegetables and chicken directly into the boiling soup.

10. 10

    Cover the pot with a lid and simmer over medium heat for 10 minutes until the chicken is cooked through and the vegetables are tender.

Notes

The frozen stock bags will keep for 1 month in the freezer. For a more filling meal, the author recommends adding Chinese-style wheat noodles (ramen) to the pot at the end.

Nutrition per serving

• main
• meal-prep
• freezer-meal
• thai-curry
• hot-pot
• dairy-free
• summer-vegetables
• chicken