Okay, so the other day I was making a big batch of my favorite coconut milk curry. I love this recipe because it’s super flavorful and makes enough for a few meals. But, as usual, I made way too much. I hate wasting food, so I thought, “Can I freeze this?” I mean, I freeze regular curries all the time, but the coconut milk part made me a little nervous.
My Coconut Milk Curry Freezing Experiment
First, I let the curry cool down completely. This is super important. Don’t ever try to freeze hot food – it’ll mess with the texture and could even be a safety hazard in your freezer. I put the pot in the sink with some cold water to speed things up.
Once it was totally cool, I grabbed my trusty freezer containers. I like the ones that are specifically designed for freezing because they seal really well, but you can also use the freezer plastic bag, I divide it into portions. I usually do enough for one or two servings in each container. That way, I’m not thawing out a huge block of curry when I only want a quick lunch.
I poured the curry into the containers, leaving a little bit of space at the top, because liquid expands when it freezes. you may want to consider this.
- Made a big batch of coconut milk curry.
- Cooled the curry down completely.
- Portioned the curry into freezer-safe containers.
- Left some headspace in each container.
- Sealed the containers tightly.
- Labeled and dated the containers.
- Put the containers in the freezer.
Then, I sealed everything up tight. Air is the enemy of frozen food, so you want to make sure those containers are closed properly.
I wrote the date and “Coconut Curry” on the containers with a marker. I’ve learned the hard way that frozen food can all look the same after a while, so labeling is key!
Finally, I stuck the containers in the freezer. I try to put them in a spot where they won’t get squished or buried under other stuff.
A few days later, I took one of the containers out to thaw. I usually just put it in the fridge overnight, but you can also thaw it in the microwave if you’re in a hurry (just be careful not to overheat it). After taking it,I reheated on the stovetop, I gave it a good stir, and it tasted just as good as the day I made it! The coconut milk was fine, no weird separation or anything. Success!
So, the answer is a yes! You totally can freeze curry with coconut milk. Just make sure you cool it down, package it well, and label it. You’ll thank yourself later when you have a delicious, ready-to-go meal waiting in the freezer.
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