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Green Curry Chicken and Vegetables

Green Curry Chicken Vegetables
Yield: 10.0 Servings (10.0 oz)

Yield: 10.0 Servings (10.0 oz)

Spicy Thai out!...your customers will love this.

32 oz Chicken, thigh meat, thinly sliced
1 tbsp Salt
2 fl oz Sherry
2 tsp White pepper
Curry Mixture
13 1/2 fl oz Coconut cream
27 fl oz Coconut milk
2 oz Green curry paste
Vegetable Mixture
1/2 oz Basil, fresh, leaves
16 oz Simplot Simple Goodness™: Cauliflower, IQF 12/32oz
16 oz Simplot Simple Goodness™: Petite Peas 12/40oz
24 oz Simplot Simple Goodness™: Redskin Tri-Cut Potatoes 4/5lb
Preparation Instructions:
Toss the chicken with the salt, pepper and sherry. Let marinate for 10 to 15 minutes.
• In a large skillet, blend the green curry paste with the coconut cream to prevent any lumps.
• Cook the coconut cream over medium-high heat for 1 minute.
• Add the chicken and coconut milk, continue cooking while stirring an additional 3 to 4 minutes.
• Add the Simplot Peas, Cauliflower and Redskin Potatoes to the skillet. Bring to a boil, reduce heat and simmer.
• Allow curry to simmer until flavors are blended and vegetables are tender.
• Remove from heat. Serve with Jasmine rice and garnish with basil.
Products used in this recipe