[Sca-cooks] Question about coconut milk...OP

[Elaine Koogler]

Ok...you guys are the font of all wisdom..at least when it comes to food 
things...so....I am planning to make satay to take to Pennsic.  I'd like 
to do what I've done with lots of other meats, which is to freeze the 
meat in its marinade.  The marinade I plan to use for this contains 
coconut milk, red curry paste, curry powder and fish sauce.  I've made 
this on numerous occasions...and I took it to Pennsic years ago, but I 
can't remember if I used this technique to keep it until ready to be 
cooked.  Does anyone know if I can freeze this successfully?

thanks!

Kiri