Why/how does a curry get so much tastier when it’s been frozen, thawed and reheated?

It does, but just reheating a few times achieves the same effect. For preference put it in a slow cooker several days before you want to eat it.

As to your question, no idea.

Are you sure it’s not just the reheating process? I always find a good curry or the like tastes better the next day.

Good news though. Just made big pot of curry, and there are three good lunch portioms left over to go in the freezer. I loves curry,.

same applies to lasagne.

cook, chill, reheat. Nom.