How do you store Thai green curry with chicken, carrot, and sweet potato?

Cooling Cool down: First, let the curry cool to room temperature. Make sure this process does not take longer than two hours to prevent bacterial growth. Transfer to storage containers: Spoon the curry into clean, airtight storage containers. By making smaller portions, the curry cools down faster and is easier to reheat later. Refrigerator: Store the curry in the refrigerator at a temperature of 4°C or lower. The curry typically stays good here for 3 to 4 days. Freezing Packing: Use freezer-safe containers or heavy-duty freezer bags to freeze the curry. Make sure there is as little air in the packaging as possible to prevent freezer burn. Labeling: Label the packages with the freezing date so you know until when the curry is best consumed. Freezer: In the freezer, the curry can be stored for about 2-3 months for the best quality. Reheating Thawing: Thaw frozen curry in the refrigerator overnight before reheating. Reheating: Slowly heat the curry in a pan over low to medium heat, stirring regularly until the curry is heated through. Ensure that the curry reaches an internal temperature of at least 74°C to be safe to eat. By following these steps, you ensure that your Thai green curry is stored safely and retains its flavor and quality.

What cuts of chicken are best for a Thai curry?

For the best flavor and texture, chicken thighs are the way to go. They contain slightly more fat than chicken breast, which helps the meat stay wonderfully tender and juicy during pressure cooking. Chicken breast can become dry or stringy more easily, while chicken thighs absorb the rich flavors of the green curry paste and coconut cream beautifully.

What can I do if my green curry turns out too spicy?

Thai green curry paste is known for being spicier than red or yellow curry paste. If the sauce ends up a little too hot for the kids, don’t worry! You can easily mellow it out by adding an extra splash of coconut cream or a squeeze of fresh lime juice. The sweet pineapple chunks and sweet potato in this recipe also naturally help balance the heat.

Can I make this green curry without a Cookeo or pressure cooker?

Absolutely! If you don’t have a Cookeo or pressure cooker, you can easily prepare this dish in a traditional wok or deep saucepan. Follow the same steps for sautéing the curry paste and browning the chicken and vegetables. Then add the coconut cream, reduce the heat, cover the pan, and let everything simmer gently for about 20–25 minutes, until the sweet potato and carrots are tender but still have a slight bite.

Why should you briefly fry Thai curry paste in oil first?

Briefly frying (or blooming) the curry paste in a little sunflower oil is an essential step in Thai cooking. The heat releases the essential oils and aromas from the herbs and spices, allowing their flavors to fully develop. This gives your curry sauce a much deeper, richer, and more complex flavor base right from the start.

Thai green curry with chicken and sweet potato

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35min

•

Next Level

Looking for a flavor-packed meal that’s on the table in no time? Then let’s make a delicious Thai green curry with chicken, carrots, and sweet potato today! And the best part? We’ll let the Cookeo (or your trusty pressure cooker) do all the hard work. In under 35 minutes, your entire kitchen will smell like a bustling Thai street food market.

We’re combining tender chicken thighs with the natural sweetness of carrots and sweet potato. But the real secret ingredient? Juicy pineapple chunks and fresh mint, added at the very end. They give this creamy coconut curry a bright, tropical twist that I
absolutely love. Quick to make, packed with fresh ingredients, and guaranteed
to be a hit at the family dinner table. Let’s cook!

Ingredients

What do you need?

Quantity: 4P

1 tbsp sunflower oil
2-3 tbsp green curry paste (more or less to taste)
800 g chicken thigh meat, cut into 5 cm pieces
1 onion, sliced
1 bunch of young carrots, peeled and sliced into 2 cm rounds
400 ml coconut cream
500 g sweet potato, scrubbed and sliced into 3 cm thick rounds
0.5 fresh pineapple, with ¼ diced and the rest sliced
2 handfuls of shelled peanuts, roughly chopped
0.5 bunch of mint, finely chopped