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Can I freeze Thai curry made with coconut milk?

Thai curry is one of the most popular dishes around the world, and for good reason! With its unique blend of spicy and sweet flavors, it is a dish that appeals to just about everyone. Many people enjoy making large batches of Thai curry to save for later, but one question that often comes up is whether or not it can be frozen. In this post, we will explore if Thai curry made with coconut milk can be frozen and provide some tips on how to freeze it properly.

Can you Freeze Thai Curry with Coconut Milk?

The answer is yes! You can freeze Thai curry that has been made with coconut milk, but there are some things you need to keep in mind to ensure that it will taste just as delicious when it is reheated.

One of the key things to keep in mind is that the texture of the vegetables in your curry may not be the same once you reheat it. This is especially true for vegetables like eggplant and zucchini, which can become mushy when frozen. However, if you are okay with softer vegetables, then freezing your Thai curry should not be a problem.

How to Freeze Thai Curry with Coconut Milk

If you want to freeze your Thai curry made with coconut milk, follow these steps:

  1. Cool the curry to room temperature.
  2. Divide the curry into individual portions. This will make it easier to reheat later.
  3. Transfer each portion of curry to an airtight container or freezer bag. Make sure to leave some room at the top of the container or bag to allow for expansion as the curry freezes.
  4. Label the containers or freezer bags with the name of the dish and the date it was made.
  5. Place the containers or freezer bags in the freezer and freeze for up to three months.

How to Reheat Frozen Thai Curry with Coconut Milk

To reheat frozen Thai curry made with coconut milk, follow these steps:

  1. Remove the container or bag from the freezer and let it thaw in the refrigerator overnight.
  2. Once the curry has thawed, transfer it to a pot or skillet.
  3. Heat the curry over medium heat, stirring occasionally, until it is hot all the way through.
  4. Serve and enjoy!


Freezing Thai curry made with coconut milk is a great way to save time and ensure that you always have a delicious meal on hand. While you may notice a difference in the texture of some of the vegetables, overall the curry should still taste great. Just follow these simple steps for freezing and reheating, and you can enjoy your favorite Thai curry anytime you want!


Can you freeze things with coconut milk in them?

Coconut milk is a popular ingredient used in various dishes to add creaminess and a unique flavor to them. Whether you have made a dish with coconut milk and have leftovers or want to use coconut milk to make a batch of your favorite soup or curry, you may wonder whether it is possible to freeze it.

The good news is that coconut milk can be frozen, and it can be stored in the freezer for up to six months. Freezing coconut milk is an excellent way to preserve it if you have some leftover. However, it is would be best if you kept in mind that freezing coconut milk can affect its texture.

When coconut milk is frozen, water crystals tend to form, making it thicker and grainy. After defrosting, it may separate, and its creamy and smooth texture may be slightly altered. However, this does not mean that the coconut milk has gone bad or that it’s not safe to consume.

To ensure that the frozen coconut milk remains fresh, store it in an airtight container or a freezer-safe bag. It’s advisable to store it in small portions to make it easier to defrost only what you need. Moreover, you can label and date the container to keep track of how long it has been frozen.

To use frozen coconut milk, it’s essential to defrost it properly. Avoid thawing the coconut milk in the microwave, as this may further alter its texture. Instead, place the container of coconut milk in the refrigerator overnight to defrost it slowly. Once defrosted, shake the container or give the coconut milk a stir to bring it back to its original consistency.

Yes, you can freeze things with coconut milk in them, and it’s a great way to store your leftover coconut milk. Although it may change in texture, the coconut milk remains safe to consume and can be used in various recipes. Just ensure that you freeze it properly and store it in small batches to make it easier to defrost.

How do you keep coconut milk from curdling in curry?

Coconut milk is a common ingredient in many different types of curries, both in Thai and Indian cuisines. However, coconut milk has a tendency to curdle or separate when it’s exposed to acids or high heat. This separation can make the appearance of the curry unappetizing, and it can also affect the texture and flavor. Fortunately, there are several different methods you can use to keep coconut milk from curdling in curry, so you can enjoy a beautiful, smooth, and flavorful dish.

The most important thing to remember when you’re cooking with coconut milk is that you shouldn’t boil it. Coconut milk contains a large amount of fat, and when it’s heated to boiling point, the fat separates from the liquid, causing the curdling effect. To prevent this from happening, you should simmer the coconut milk gently, and keep the heat low. If you’re using canned coconut milk, try to use a brand that’s known for being stable and consistent, and avoid any with added preservatives or thickeners.

Another method to keep coconut milk from curdling in curry is to take out any solids in the curry, like the meat and veggies, then make a slurry from 1 tablespoon of tapioca starch and 2 tablespoons of water. Mix the tapioca starch and water in a small bowl until it forms a paste. Add this paste to the curry a little at a time, stirring constantly, and within a few minutes the mixture will stabilize the coconut milk. This will help to bind the curry together without causing it to become too thick or starchy.

Another solution that can help prevent curdling is to use coconut cream instead of coconut milk. Coconut cream is thicker and contains more fat, so it’s less likely to curdle when exposed to high heat. To use coconut cream, simply add the cream to the curry at the beginning of the cooking process, and the cream will help stabilize the milk as it cooks.

Coconut milk is a versatile and delicious ingredient that can be used in a range of different curries, but it’s important to take steps to prevent curdling. By simmering the coconut milk gently, using a stable brand, making a tapioca starch slurry, or using coconut cream, you can enjoy a beautifully smooth and creamy curry every time.

Which Indian curries are best to freeze?

When it comes to Indian curries, the rich flavors and aromatic spices make them an unforgettable culinary experience. However, sometimes, we may end up with more curry than we can consume in one meal. In such cases, freezing the leftovers can be a great way to preserve the deliciousness for later. But which Indian curries are best to freeze?

Dals and subzis are perhaps the most obvious choices to freeze. From Black Bean Dal to Shahi Dal, from Usal to Nawabi Curry, from Rasam to Sambhar, you can stock almost all Indian curries in the freezer. Dals have a thick texture, which makes them freeze well. Plus, most dals have a simple recipe, making the leftovers easy to transform into another dish. Sambhar is also an excellent choice to freeze, as it’s a versatile curry that can be used for anything from rice to dosa.

Another great option is to freeze subzis or dry curries. Subzis like Chana Masala, Aloo Gobi, Baingan Bharta, or Bhindi Fry hold up well in the freezer. These curries don’t have a lot of water content, which helps them retain their flavor and texture even after freezing. You can reheat them by simply thawing them in the fridge and heating them up in a pan or microwave for a few minutes.

It’s important to note that creamy curries like Paneer Makhani or Butter Chicken don’t freeze well. The cream in these curries can separate or become grainy when frozen. If you’re looking to freeze these types of curries, it’s best to leave out the cream and add it in when you’re reheating the curry.

For dals and sambhar, you can probably add the tempering before serving, to get a fresh aroma. most Indian curries can be frozen, but choosing the right type of curry is key to ensuring that the flavors and textures will remain intact. Dals and subzis are excellent options that can be easily transformed into another dish, while creamy curries may not be the best choice for freezing.