Egg Curry with Coconut Milk
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Egg curry with coconut milk is a delicious and creamy dish that combines hard-boiled eggs with aromatic spices and rich coconut milk. This flavorful curry is best enjoyed fresh, but proper storage can extend its shelf life, allowing you to savor leftovers safely. Learn how to store your egg curry to maintain its taste and texture.
Storage Time
3–4 days in the refrigerator, 2–3 months in the freezer
Temperature
Keep refrigerated at 4°C (40°F) or below.
Freezing
To freeze egg curry with coconut milk, allow it to cool completely before transferring it to an airtight, freezer-safe container or heavy-duty freezer bags. Portioning the curry before freezing can make thawing easier. When ready to eat, thaw the curry in the refrigerator overnight. Be aware that the texture of the coconut milk may change slightly after freezing and thawing, potentially becoming grainy. Stir well after reheating to restore a smoother consistency. Reheat thoroughly to an internal temperature of 74°C (165°F) before serving.
Signs of Spoilage
- Sour or off odor
- Slimy or watery texture
- Visible mold growth
- Discoloration of the curry or eggs
