I was teaching an online Thai cooking class with some friends, and we were making Khao Soi, a Thai chicken noodle curry that is to die for.
After making the dish, my friend said something that blew my mind.
“Have you ever doubled the khao soi curry paste, and then saved some of the curry paste for an easy dinner? Because once the khao soi curry paste is done, the rest is so quick!”
Um, no, but brilliant!
I used freezer meals quite a bit after my fourth kiddo was born. It was so lovely in those zombie newborn days to stumble to the freezer, pull out a meal and plop it in the instant pot.
Then I’d collapse on the couch again, and snuggle my little one while the other three kids ran merrily around me, and my pre-prepped meal merrily cooked itself in the kitchen.
Anyone feel me on that on?
If you are spending a day making a bunch of freezer meals, just add this Thai Chicken Noodle Curry to your prep, and freeze it for later.
Or double the khao soi curry paste, so you can make some for tonight, and and freeze half of it for later.
Whatever you do, do yourself a favor and prep it now, so you can thank your dear awesome self later for looking out for you.
Once you make it, I’d love to see it! Share it with me on Instagram @thaifoodie!
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Thai Noodle Curry Freezer Meal
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
My favorite Thai noodle curry dish broken down into an easy freezer meal you can throw in your instant pot or stove top to make life a little less cray cray!
Ingredients
Ingredients for Khao Soi Paste
- 2 shallots, finely chopped
- 10 garlic cloves, finely chopped
- 1/4 cup cilantro stems, minced
- 2 inch piece of ginger, peeled and finely chopped
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp curry powder
- 2–4 Thai roasted chili peppers, or sub another roasted pepper of choice, or leave it out if you don’t like spicy
Things to have ready when cooking the freezer meal
- 3 chicken breasts or 6 boneless, skinless chicken thighs
- Noodles of choice
- 1 can coconut milk
- 1 quart chicken broth
- 2–3 tbsp fish sauce
- 2–3 tbsp brown sugar
Toppings
- Handful of coarsely chopped cilantro
- Thinly sliced fresh shallot
- 1 lime cut to squeeze on each serving
Instructions
- Combine all the khao soi curry paste ingredients into a food processor or high powered blender. Blend, adding tablespoons of water at a time, until a paste is formed. Make sure to add water just until the paste has formed because you don’t want it soupy. It’s ok if it’s still a little chunky.
- Put the paste in a freezer safe container of choice, and freeze for up to 4 months.
Cooking Methods:
Instant Pot
- Once ready to cook, turn your instant pot to Saute mode, and add a few tablespoons of cooking oil of choice, and the khao soi paste to your instant pot.
- Stir-fry until fragrant, and it starts to thicken and darken a little, usually takes a few minutes or so.
- Turn off the saute mode.
- Add the chicken, coconut milk and chicken broth to the instant pot.
- Cook on high pressure for 10 minutes, or 15 minutes if the chicken is frozen.
- While the chicken is cooking, make noodles of choice.
- Once the the chicken is cooked, either do quick release or allow it to natural release.
- Shred the chicken with two forks either in the instant pot or on a cutting board, whatever is easiest for you, and then add chicken back to the instant pot if you took it out.
- Add fish sauce and sugar to taste.
- Divide soup and noodles among bowls, and serve with toppings.
- Enjoy!
Stove Top Method
- Heat oil in heavy pot over medium heat. Add khao soi paste.
- Cook stirring constantly for a few minutes until darkened. Really make sure you cook it for a few minutes, or you won’t get as much flavor.
- Add coconut milk and broth. Bring to a boil.
- Add chicken and reduce heat and simmer until chicken is fork-tender, 20-25 minutes.
- Cook noodles according to package directions.
- Transfer chicken to a cutting board, shred it and add it back to the pot.
- Add chicken, and the fish sauce and sugar to taste to the soup.
- Divide soup and noodles among bowls, and serve with toppings.
- Prep Time: 10
- Cook Time: 30
- Category: Freezer Meal
- Method: Instant Pot
- Cuisine: Thai
