I’ve been working 10 hours a day, updating my blog and developing recipes 8 hours a day and then passing out. Sometimes you just want to heat up a delicious freezer meal. Right now I have Shepherd’s Pie, Cornbread Chicken Pot Pie, Carnita Enchiladas and this curry ready to go for those meals that I really just don’t feel like cooking.
Freezer Pork Coconut Curry
• 1 Tablespoon Curry Powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Cayenne Powder
• 1 Tablespoon Olive Oil
• 3 lb Pork Tenderloin; cubed
• Pinch of Salt and Pepper
• 1 cup Bell Pepper; diced
• 1/2 cup Tomatoes; seeded and diced
• 1 large Russet Potato; peeled and cubed
• 1 medium Sweet Potato; peeled and cubed
• 2 large Carrots; peeled and sliced into 1” pieces
• 1 medium Yellow Onion; diced
• 3 cloves Garlic; finely minced
• 1 quart Chicken Broth
• 14 oz. can Coconut Milk
• 1/4 cup Soy Sauce
• 1 teaspoon fresh Ginger Paste
• 1 Tablespoon Green Curry Paste
• 1 teaspoon Chile Paste
• 2 teaspoons Brown Sugar
• 2 Bay Leaves
• 1/4 cup Fresh Cilantro; chopped
• Steamed and/or Fried Rice
1. Heat dutch oven over medium high heat and add dry spices. This heats up the oils inside the spices and gives it a deeper flavor.
2. Add oil, salt, pepper, pork and vegetables; sautéing until cooked through. Don’t worry if the root vegetables aren’t tender.
3. Add remaining ingredients to the dutch oven and bring to a boil. Reduce to simmer, cover and allow to cook for 1 hour.
4. Remove bay leaves and scoop into freezer safe containers. Add cooked rice, seal, label and date, then place in freezer.
Looking for a side dish? Try one of these!