June 1, 2019
Sprinkle chicken with garlic salt. In a large wok or skillet over high heat, heat vegetable oil until smoking. Working in batches, add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink inside and slightly crispy on one or two edges. Using a slotted spoon, transfer chicken to a bowl and set aside. In a blender or food processor, combine onion, garlic, ginger and jalapeño; blend on high until smooth. Add coconut milk, chicken broth, curry powder, salt and pepper; blend until smooth.
In a large saucepan, combine chicken and any accumulated juices, coconut milk mixture and dried basil. Bring to a boil over medium-high heat. Immediately reduce heat to low and simmer for 15 minutes to deepen flavors. Remove from heat. Ladle into bowls and top with cashews, plus cilantro, fresh basil and jalapeño, if using.
Let chicken cool completely. Pour chicken, coconut milk mixture and dried basil into a labeled gallon-size freezer bag. Seal, removing as much air as possible, and freeze. Place cashews in a quart-size freezer bag and seal. Place both bags in another gallon bag and seal together.
Place soup in refrigerator for at least 12 hours or up to 24 hours to thaw, or run lukewarm water over bag until you can break soup apart. Pour bag contents into a large saucepan and bring to a boil over medium-high heat. Immediately reduce heat to low and simmer for 15 minutes to deepen flavors. Remove from heat. Ladle into bowls and top with cashews, plus cilantro, fresh basil and jalapeño, if using.
Text and photo from Seriously Good Freezer Meals by Karrie Truman. Text copyright © 2018 Karrie Truman. Photographs by Charity Burggraaf. Published by Robert Rose, Inc. Reproduced by arrangement with the Publisher. All rights reserved.