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

Name: Thai green curry with chicken, carrot, and sweet potato
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 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

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.

Thai green curry with chicken, carrot, and sweet potato

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35min

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Enjoy this quick and delicious Thai dish easily prepared in the Cookeo. Thai green curry with chicken, carrot, and sweet potato.

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Ingredients

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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