Make Ahead Thai Curry Hot Pot Dinner Kits
Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 6 kits
Calories 462
Author Confessions of a Meal Plan Addict
- 6 cans coconut milk 400mL cans
- 2 TTablespoons coconut oil for sautéing.
- 1 onion diced.
- 3-5 TBSP Thai curry paste red, greed or yellow depending on how hot you like it
- 2 Tablespoons Peanut Butter
- 5-8 Tablespoons minced very fine lemongrass
- 6 Tablespoons minced ginger
- 1 Teaspoon cumin
- 1 cups chicken OR vegetable stock
Saute the onion in coconut oil until translucent.
Add the curry paste, cumin, peanut butter, lemongrass, and ginger to the pan and saute for 2 minutes.
Add one can of coconut milk and saute until the paste and peanut butter are smooth.
Add remaining coconut milk and stock.
Simmer on medium heat for 15 minutes and let it cool.
Divide up into freezer safe containers and place in the freezer until the night you want to cook it.
On cook day, allow the sauce to thaw overnight. Saute your veggies and protein. Add the sauce until all is warmed.
Calories: 462kcal | Carbohydrates: 14g | Protein: 5g | Fat: 42g | Fiber: 2g | Sugar: 5g