We like to make a coconut curry sauce for both tilapia and chicken. I am always short on time and would like to save a little time by making the basic sauce ahead of time and freezing it. I like to cook alot of different things and am not real fussy at this stage in my culinary evolution about being precise. Would I lose much in the way of texture and flavor by making about 5 one meal batches of this sauce and freezing it? Can good dishes be made double size and half frozen for later in the week? I suppose some foods lend themselves to freezing more than others. How would you decide whether to freeze a dish or just refrigerate it for a couple, three days? If I am obsessing again please punish me. Nietzche said something to the effect that to not punish some is a disservice. I have also read that suffering is a blessing.