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

Cooling cooling: Allow the curry first to cool to room temperature. Make sure that this process does not take longer than two hours to prevent bacterial growth. Transfer to storage containers: transfer the curry to clean, airtight storage containers. By making smaller portions, the curry cools faster and it is easier to warm up later. Refrigerator: Store the curry in the refrigerator at a temperature of 4 ° C or lower. The curry usually stays good here for 3 to 4 days. Package freezing: use freezing containers or heavy freezing bags to freeze the curry. Make sure there is as little air as possible in the package to prevent freezer fire. Label: Label the packaging with the date of freezing, so that you know until when the curry can best be consumed. Freezer: In the freezer, the curry can be stored for the best quality for about 2-3 months. Defrost warming up: Defrost frozen curry in the fridge during the night before you warm it up. Warm up: Heat the curry slowly in a pan over low to medium heat, stir regularly until the curry is well heated. Make sure that the curry reaches an internal temperature of at least 74 ° C to be able to eat safely. By following these steps, you ensure that your Thai green curry is safely stored and the dish retains its taste and quality.

Thai green curry with chicken, carrot and sweet potato

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35min

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Enjoy this quickly and tasty Thai dish easy to prepare in the Cookeo. Thai green curry with chicken, carrot and sweet potato.

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Ingredients

What do you need?

Quantity: 4P

1 tbsp sunflower oil
2-3 tbsp green curry pasta (more or less to taste)
800 G chicken thighs, cut into 5 cm pieces
1 onion, cut into strips
1 bunch of young carrots, peeled and cut into 2 cm slices
400 ml of coconut cream
500 g sweet potato, scrubbed and cut into 3 cm thick slices
½ fresh pineapple, of which ¼ in cubes and the rest in slices
2 handful of peeled peanuts, coarse minced meat
½ bunch of mint, finely chopped