Freezer Meals For New Moms! Postpartum Prep! 21 Dinners Ready To Go! 8 New Dinner Recipe Ideas!

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

1. 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

2. Prep the Chicken

   Cut the chicken thighs into bite‑size pieces and add them to the bowl with the vegetables.

   Time: PT5M

3. 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

4. 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

5. Freeze

   Place the sealed bags in the freezer. They can be stored for up to 3 months.

   Time: PT0M

6. 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

7. 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