Freezer Meals For New Moms! Postpartum Prep! 21 Dinners Ready To Go! 8 New Dinner Recipe Ideas
Freezer Meals For New Moms! Postpartum Prep! 21 Dinners Ready To Go! 8 New Dinner Recipe Ideas! is a medium Thai recipe that serves 4. 450 calories per serving. Recipe by THE WADS on YouTube.
Prep: 30 min | Cook: 7 hrs | Total: 7 hrs 50 min
Cost: $11.52 total, $2.88 per serving
Ingredients
- 2 pounds Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 3 medium Russet Potatoes (peeled and diced)
- 2 large Onion (peeled and diced)
- 2 tablespoons Garlic (minced (or pre‑minced jar))
- 1 teaspoon White Sugar
- 2 tablespoons Green Curry Paste (store‑bought Thai green curry paste)
- 1 teaspoon Fresh Ginger (grated (or ginger paste))
- 2 teaspoons Curry Powder
- 4 tablespoons Soy Sauce (or coconut aminos for gluten‑free)
- 1 can Coconut Milk (13.5 oz, full‑fat)
- 2 cups Chicken Broth (low‑sodium)
- to taste Salt
- to taste Black Pepper
Instructions
Prep the Vegetables
Peel and dice the potatoes into 1‑inch cubes. Peel and dice the onions. Set aside in a large mixing bowl.
Time: PT10M
Prep the Chicken
Cut the chicken thighs into bite‑size pieces and add them to the bowl with the vegetables.
Time: PT5M
Add Seasonings & Liquids
To the bowl add minced garlic, sugar, green curry paste, grated ginger, curry powder, soy sauce, coconut milk, and chicken broth. Sprinkle with salt and pepper. Stir until everything is evenly coated.
Time: PT8M
Portion into Freezer Bags
Divide the mixture evenly into 4 freezer‑safe Ziploc bags (about 1½‑2 cups per bag). Squeeze out excess air, seal, and label each bag with the date and "Al's Famous Chicken Curry" using a permanent marker.
Time: PT5M
Freeze
Place the sealed bags in the freezer. They can be stored for up to 3 months.
Time: PT0M
Cook (When Ready)
When you’re ready to eat, remove a bag, empty its contents into a slow cooker, and set on LOW for 6‑8 hours (or HIGH for 3‑4 hours) until the chicken is tender and the potatoes are cooked through.
Time: PT7H
Serve
Stir the curry, taste and adjust seasoning if needed, then serve over steamed rice or with naan.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Gluten‑Free, Dairy‑Free, High‑Protein
Allergens: Soy, Coconut
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Russet Potatoes: Sweet potatoes, Yukon Gold potatoes
- Instead of Onion: Yellow onion, Sweet onion
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of White Sugar: Brown sugar, Honey (½ tsp)
- Instead of Green Curry Paste: Red curry paste, Yellow curry paste
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Curry Powder: Garam masala (1 tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Coconut Milk: Light coconut milk, Heavy cream (½ cup)
- Instead of Chicken Broth: Vegetable broth, Water with bouillon
Equipment Needed
- Slow Cooker
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Mixing Bowl
- Freezer‑Safe Ziploc Bags
- Permanent Marker
Critical Steps — Do Not Skip
- Ensuring the sauce is well‑mixed before freezing (Step 3).
- Removing as much air as possible from freezer bags to prevent freezer burn (Step 4).
- Cooking the frozen bag fully to an internal temperature of 165 °F (Step 6).
Chef Tips from the Video
- Sear the chicken pieces in a hot pan for 2‑3 minutes before bagging for extra depth of flavor.
- Add a splash of lime juice just before serving for bright acidity.
- Use fresh Thai basil as a garnish for an authentic touch.
Troubleshooting
Chicken is tough or not fully cooked.
Cook on LOW for the full 6‑8 hours or ensure the bag was fully thawed before starting.
Sauce is too watery.
After cooking, remove the lid and let the curry simmer on High for 15‑20 minutes to reduce.
Potatoes are mushy.
Cut potatoes into larger chunks next time, or add them halfway through the cooking time.
Storage
Refrigerator: 3‑4 days in an airtight container.
Freezer: Up to 3 months in sealed freezer bags.
Room temperature: Do not store at room temperature.
Make-Ahead Tips
- Label each bag with the date; use the oldest bags first.
- For quicker meals, thaw the bag in the refrigerator overnight before cooking.
Frequently Asked Questions
What is the cultural significance and history of Al's Famous Chicken Curry in Thai-American cuisine?
Al's Famous Chicken Curry is a modern, American‑style adaptation of traditional Thai green curry, created for convenience and freezer‑friendly meal planning. While classic Thai curry is served fresh, this version reflects the growing trend of making Thai flavors accessible to busy families in the United States.
What are the traditional regional variations of Thai green curry in Thailand?
In Thailand, green curry (Gaeng Keow Wan) varies by region: Central Thailand uses fresh herbs like Thai basil and kaffir lime, while Southern versions add coconut cream and sometimes shrimp paste. The dish may be made with chicken, fish, or beef, and is often served with steamed rice.
What authentic ingredients are used in traditional Thai green curry versus the substitutes in this freezer‑meal recipe?
Traditional Thai green curry uses fresh green chilies, lemongrass, galangal, kaffir lime leaves, and fish sauce. This freezer‑meal recipe substitutes store‑bought green curry paste, soy sauce (or coconut aminos), and regular chicken broth for convenience while still delivering a similar flavor profile.
What other Thai dishes pair well with Al's Famous Chicken Curry?
Serve the curry with jasmine rice, coconut‑lime quinoa, or a simple cucumber‑mint salad. Side dishes like Thai spring rolls, papaya salad, or stir‑fried bok choy complement the flavors nicely.
What makes Al's Famous Chicken Curry special in the context of postpartum freezer meals?
The dish provides a high‑protein, iron‑rich meal with comforting carbs from potatoes and healthy fats from coconut milk, all of which support postpartum recovery while requiring minimal prep and cooking time.
What are the most common mistakes to avoid when making Al's Famous Chicken Curry?
Common errors include not sealing the freezer bags tightly (causing freezer burn), under‑seasoning the sauce before freezing, and cooking the frozen bag on High for too short a time, which can leave the chicken undercooked.
Why does this recipe use soy sauce instead of fish sauce, and can I substitute fish sauce?
Soy sauce is used for its accessibility and lower sodium in many U.S. pantries. You can substitute an equal amount of fish sauce for a more authentic Thai umami flavor, just reduce additional salt accordingly.
Can I make Al's Famous Chicken Curry ahead of time and how should I store it?
Yes, the entire mixture can be assembled, portioned into freezer bags, and stored in the freezer for up to three months. Thaw overnight in the refrigerator before cooking, or cook directly from frozen in the slow cooker.
What texture and appearance should I look for when the curry is done cooking?
The chicken should be tender and no longer pink, the potatoes should be fork‑tender, and the sauce should be a creamy, slightly thickened orange‑green hue that coats the ingredients.
What does the YouTube channel THE WADS specialize in?
The YouTube channel THE WADS focuses on practical, budget‑friendly family cooking, especially creating freezer‑meal hacks for busy parents and postpartum recovery, with a humorous, candid style.
How does the YouTube channel THE WADS' approach to Thai‑inspired cooking differ from other cooking channels?
THE WADS blends Thai flavors into ultra‑convenient freezer meals, emphasizing minimal prep, cost‑effectiveness, and real‑life parenting scenarios, whereas many other channels focus on restaurant‑style presentation or elaborate techniques.
What other Thai recipes is the YouTube channel THE WADS known for?
THE WADS has featured Thai‑inspired freezer meals such as Sweet Pork Enchiladas with a Thai twist, Honey‑Glazed Pork Tenderloin with coconut‑lime glaze, and a quick Peanut‑Butter Chicken Stir‑Fry, all designed for make‑ahead convenience.
Last updated: September 2, 2026
