Here’s another recipe that I often make in large size to freeze. Defrost and add chicken and vegetables, a pot of rice, and dinner is ready in less than an hour.
3 oz. Canola oil
1 lb. head on shrimp, coarsely chopped
2 oz. Garlic, sliced
12 oz. Yellow onion, sliced
4 oz. Yellow curry paste
1/2 oz. Turmeric
4 cups Chicken broth
4 3/4 cups Coconut milk
3 1/2 oz. Palm sugar
1 1/2 oz. Lemongrass, crushed
2 oz. Galangal, sliced 1/4″ thick
2 oz. Thai chiles, coarsely chopped
20 each Kaffir lime leaves
2 oz. Lime juice
1 oz. Fish sauce
then puree with an immersion blender until smooth. Strain through a sieve into a storage container, cool completely, then cover. At this point, you can freeze the sauce or use it right away.
Whenever you are ready, prepare the meat and vegetables. It can be almost any combination that you like. In this photo, I used chicken thigh cubes and shrimp with diced roast yams, green beans, halved grape tomatoes, and thai basil.
Add everything except the tomatoes and basil to the pot, and bring to a simmer.