Red Curry Chicken
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
