Postpartum Shrimp Red Curry with Coconut Milk (Easy Freezer Meal Prep)
- Mar 8
- 3 min read
After having a baby, I quickly realized that the hardest part of nourishing myself wasn’t cooking it was finding the time and energy to cook consistently. Between breastfeeding, healing, and caring for a newborn, simple meals that could be made ahead became a lifesaver.
This Shrimp Red Curry with Coconut Milk was one of the batch-prep meals I made during postpartum that I still come back to again and again. It’s warm, deeply nourishing, and packed with ingredients that support recovery, healthy fats from coconut milk, protein from shrimp, and anti-inflammatory spices like ginger and turmeric.
What I love most is that it stores beautifully. You can make a big pot, portion it into containers, and have several comforting meals ready for those days when cooking just isn’t realistic. It reheats well, freezes well, and is incredibly satisfying on its own or served over rice.
If you’re in a postpartum season, preparing for a new baby, or simply looking for a cozy meal prep recipe that doesn’t get boring after a few days, this one is worth adding to your rotation.
Below is the exact way I batch-prepped it so it fills five to six 16-oz containers, perfect for quick lunches or dinners during a busy week.
🍤 Shrimp Red Curry with Coconut Milk (Meal Prep)
Makes: ~10–12 cups total Portions: 5–6 individual 16 oz (2-cup) containers
Ingredients
Protein
2½–3 lb raw shrimp, peeled & deveined
(26–30 count works well; cut large shrimp in half if desired)
Curry Base
3 cans full-fat coconut milk (13.5 oz each)
3–4 tbsp red curry paste
(Thai Kitchen = milder, Maesri/Mae Ploy = stronger → start with 3 tbsp)
2 tbsp avocado oil or coconut oil
1 tbsp grated fresh ginger (or 1½ tsp ground)
3 cloves garlic, minced
Vegetables (flexible, but this combo freezes well)
1 large red bell pepper, thinly sliced
1–2 cups carrots, sliced into coins or matchsticks
1 cup snap peas or green beans
1 small onion, thinly sliced
Seasoning
1½ tbsp fish sauce (or coconut aminos for milder/sweeter)
1–2 tsp honey or maple syrup (balance heat)
½–¾ tsp salt (to taste)
Juice of 1 lime (add at end)
Optional Add-Ins
1 tsp turmeric (anti-inflammatory)
½ tsp cinnamon (very subtle warmth)
Fresh basil or cilantro (add after reheating, not before freezing)
Instructions
1. Build the curry base
Heat oil in a large pot over medium heat.
Add garlic and ginger; sauté 30 seconds until fragrant.
Add red curry paste and cook 1–2 minutes, stirring constantly.
2. Add coconut milk
Pour in all coconut milk.
Whisk well to fully dissolve curry paste.
Bring to a gentle simmer (do NOT boil).
3. Add vegetables
Add onion, carrots, bell pepper, and snap peas.
Simmer 8–10 minutes until vegetables are just tender.
4. Season
Stir in fish sauce, honey/maple syrup, salt, and optional turmeric.
Taste and adjust — it should be savory, lightly sweet, and creamy.
5. Cook shrimp
Add shrimp directly to simmering curry.
Cook 3–4 minutes, stirring gently, just until pink and opaque.
Do not overcook (they’ll cook slightly again when reheated).
6. Finish
Turn off heat.
Stir in lime juice.
Let cool 10–15 minutes before portioning.
Portioning for 16 oz Containers
Ladle 2 cups per container
Aim for:
~6–8 shrimp per portion
Even veggie distribution
Leave ½ inch headspace if freezing
Storage
Refrigerator: 3–4 days
Freezer: up to 2 months
Reheating
Stovetop: Low heat, stir gently, add splash of water or coconut milk
Microwave: 2–3 minutes, stir halfway
Serving Ideas
Over jasmine rice, basmati, or cauliflower rice
With naan or flatbread
As a soup-style curry on its own (very filling)
If you're in a postpartum season or just trying to simplify meals for your family, batch cooking can make such a difference. I love having a few nourishing recipes like this one ready in the freezer for the days when cooking just isn’t realistic.
If you try this curry, let me know in the comments or tag me so I can see how it turned out!
With Love,
Lyndsey ❤️
