Entrées

Red Curry Chicken

Download PDF
Print Recipe

Red Curry Chicken

Prep Time20 minutes
Cook Time1 hour 40 minutes
Total Time2 hours
Course : Entree
Servings : 25 Portions
Calories : 370kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Whisk
  • Spoon
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 750 gm Sweet Potatoes fresh
  • 600 ml Coconut Milk
  • 75 ml Chicken Broth
  • 275 gm Red Curry Paste
  • 200 gm Onions fresh, diced
  • 410 gm Green Peas fresh
  • 1.5 kg Chicken cooked, diced
  • 30 gm Ginger fresh
  • ¼ tsp Salt

Instructions

  • Peel and wash sweet potatoes.
  • Transfer to ½ size- 2” deep production pans that has been prepared with nonstick spray and add 1 cm of water to bottom of pan. Cover with plastic wrap and aluminum foil. Place pan in Multigen for 50 minutes. Remove and cool.
  • Peel and dice onions. Shell and wash green peas. Peel and finely chop ginger. Shake coconut milk cans.
  • In a large bowl, add coconut milk, red curry paste, broth, onions, white sugar, ginger and salt. Mix well with a spatula. Add chicken, cooled sweet potato and green peas.
  • Transfer to ½ size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover with plastic wrap and aluminum foil. Place pan in Multigen for 50 minutes.
  • Bulk: remove from Multigen and serve with a side dish.
    Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm prior to service.
  • Serve hot.
  • Food Accompany: Basmati Rice or Rice Pilaf

Notes