Freezer Food Exchange: Thai Chicken Curry

by Jenny Wed, November 06 2013 17:22

This post is part of my Freezer Food Exchange diary. Similar to a Christmas cookie exchange, a group of people all bring a set amount of food for each participant (a dozen cookies, two frozen 3-4 serving dinners, etc). In this case, everyone made two dinners worth of two dishes for each participant. There were five of us for October, 2013, so we all came home with 20 meals, two of ten different dishes.


We ate Thai Chicken Curry last night, using the recipe from Jodie Fitz's blog.

Spicy! This dish came to our freezer with the warning that it was insanely hot. Ryan and I smiled at the warning - we like a challenge. It ended up being perfect for us. Just on the edge of too hot for me, and a nice, tasty heat for Ryan (I doubt I'll ever be able to handle as much heat as him). This was the first time we made this one. I heated it on the stove and looking at it in the pot it seemed to have a lot of "broth" and not much veggie, so I added about two cups of frozen peas. They were a nice addition and way to get a bit more green into our diet.

Next time, I'll add some cilantro, and corn to the curry, and peanuts as a garnish. I'll also prepare the rice as coconut rice instead of plain white rice. Right now I don't think we'd repeat the dish (besides heat there wasn't quite enough flavour to it), but we'll see what the additions do for it next time.


Update: We ate the leftovers from the first go at this and added some cilantro and lime juice and it was just what it needed. Great recipe!


Thai Chicken Curry

  • 2.5 lbs cooked chicken
  • 2 cups fresh spinach
  • 2 cups sweet garden peas, fresh or frozen
  • 1 red bell pepper
  • 1 - 14 oz light coconut milk
  • 2 tbsp red curry paste (warning: this makes it HOT)
  • 2 tbsp sweet onion, finely chopped
  • 2 tsp curry powder
  • 1 clove garlic
  • 1/2 tsp salt

Dice the cooked chicken into small pieces, this can be done in advance. Wash the red bell pepper, remove the seeds and dice it. Place the spinach in a mini chopper and chop finely.

Stir the coconut milk, red curry paste, and curry powder together with the salt. Pour the coconut milk mixture into a large skillet along with the chicken, onions, peppers, peas, and spinach. Add the garlic using a garlic press.

Cook all of the ingredients until the vegetables are soft and the meat has been warmed. Stir occasionally through the cooking process.

Serve over rice.

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