Freezer Red Curry with Chicken

Ingredients

• 50g (3-4 Tbsp) red curry paste (or another paste of your choice)
• 1 ¾ cups (420 ml) coconut milk
• 1 lb (450g) chicken thighs, boneless, skinless, 1.5-inch pieces
• 1-2 Tbsp fish sauce (this depends on the saltiness of your curry paste, if not sure, start with 1 and you can add more when you reheat)
• 1 1/2 Tbsp palm sugar, chopped
• 5 kaffir lime leaves, recommended if making red, green or panang curry
• 1 ½ cups (approx.) vegetables of your choice (see notes above regarding freezing vegetables)
• 1 cup unsalted chicken stock or water
• 1 ½ cups vegetable of your choice (if you didn't add it prior to freezing)
• A big handful of Thai basil, optional
• Cooked jasmine rice for serving (which you can also freeze!)

Directions