Place all the ingredients except the coconut milk and chopped cilantro in the bowl of your slow cooker.
Allow the curry to cool completely, then transfer the mixture to a large freezer bag or several medium sized bags.
Remove excess air from the bag(s) and seal. Place in the freezer until you’re ready to eat.
Thaw.
When ready to cook, pour the contents of the bag into a large pot. Cook over medium heat until heated through or transfer to a bowl and reheat in the microwave.