Prep Time: 20 Minutes
Cook Time: 100 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Whisk/Spoon
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
Ingredients
- Sweet Potatoes, Fresh
- Coconut Milk
- Red Curry Paste
- Onions, Fresh, Diced
- Green Peas, Fresh
- Chicken, Cooked, Diced
- White Sugar
- Ginger, Fresh
- Salt
Method
- Peel and wash sweet potatoes. Transfer to 1⁄2 size- 2” deep production pans that have 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, onions, white sugar, ginger and salt. Mix well with a spatula. Add chicken, cooled sweet potato and green peas.
- Transfer to 1⁄2 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. Serve Hot.
- 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.
Garnish: n/a
Food Accompany: Basmati Rice or Rice Pilaf