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Make Ahead Thai Curry Hot Pot Dinner Kits

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 kits
Calories 462kcal
Author Confessions of a Meal Plan Addict

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 462kcal | Carbohydrates: 14g | Protein: 5g | Fat: 42g | Fiber: 2g | Sugar: 5g