Crock Pot Coconut Thai Chicken A Make Ahead Freezer Meal Recipes

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COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)



Coconut Chicken Curry (Make-Ahead Freezer Meal) image

Gourmet from your freezer! Sweet, creamy, spicy, and meaty-this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

Provided by Allrecipes

Categories     Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt
2 cups hot cooked rice

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.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg

CROCK POT COCONUT THAI CHICKEN A MAKE AHEAD FREEZER MEAL



Crock Pot Coconut Thai Chicken A Make Ahead Freezer Meal image

Provided by Laura

Categories     Main Dish

Number Of Ingredients 8

3 cans coconut milk
3 TBSP sriracha, leave out if you feel it is too much for you I made it WITH and our kids could eat it
6 TBSP pesto
1/2 cup cilantro, chopped
3 TBSP soy sauce
3 boneless chicken breasts
12 boneless thighs
3 1 gallon freezer bags

Steps:

  • TO ASSEMBLE:
  • add a can of coconut milk to each bag
  • divide the next four ingredients evenly among each bag
  • seal bag and mush up to mix well
  • use scissors to cut the chicken breasts in 3-4 strips and each thigh in half
  • divide the cut up chicken between each bag
  • press out the air and seal well
  • write on the bag what it is and how long to cook
  • To Cook: thaw overnight
  • place in crock pot cook on high 4-6 hours or low 6-8
  • shred when done if desired
  • stir in 1 Tablespoon fish sauce before serving
  • serve over hot rice

Nutrition Facts : ServingSize 4 servings

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