This curry tastes like it’s straight from your favorite Thai restaurant! Few ingredients and a simplified process make it a snap to prepare.

Recipe Yields: 24 servings (approximately 1 cup per serving)
Recommended Packaging: aluminum tins with foil board lids, plastic wrap

Ingredients and Instructions

6 13.5-ounce cans unsweetened coconut milk

Work in batches as necessary. In a large stockpot over medium-high heat, bring coconut milk to a rapid boil.

9 pounds boneless, skinless chicken breasts, sliced thin into bite-sized pieces
½ cup yellow curry paste
¼ cup sugar
3 tablespoons fish sauce (or salt to taste)

Add chicken, curry paste, and sugar. Stir thoroughly. Return to boil. Reduce heat to a low boil and cook, stirring frequently, until chicken is cooked through. Season to taste with fish sauce (or salt). Remove from heat. Cool.

1 pound carrots, cut into 1-inch pieces
2 pounds potatoes, peeled and chunked

Bring stockpot of salted water to a boil. Add carrots and simmer 10 minutes. Add potatoes and simmer 15 more minutes (potatoes should be slightly undercooked). Drain. Add to chicken curry. Divide evenly among tins. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply board lid. Freeze.

Reheating Instructions

Defrost in refrigerator. Remove board lid and plastic wrap. Transfer to saucepan or microwave safe dish and heat thoroughly. Serve over rice.

Divide and Conquer

Strategize batch sizes based on available containers/cookware.
Slice chicken into bite-sized pieces.
Peel and cut carrots.
Prepare and label all packaging.

Not bad but would taste even better if you start by frying a few shallots, then adding the curry paste, fry that for about a minute and then add the coconut milk. And instead of boiling the vegetables separately just boil them in the coconut milk for an added depth of taste.

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