All-Purpose Coconut Curry

The chef Meherwan Irani is a prolific chef-restaurateur (and the founder of his own small-batch spice shop, Spicewalla), but at home, he cooks just like everyone else. He loves making freezer-friendly, big-batch recipes like this aromatic coconut-milk curry, which he repurposes in a variety of easy dinners throughout the week. This recipe makes about six cups curry, which is enough to make one batch each of Irani’s Yellow Curry Chicken With Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew (each recipe uses two cups). Irani suggests freezing the curry in two-cup portions so you can easily defrost only what you need.