Green Curry Chicken and Vegetables

Name: Green Curry Chicken and Vegetables
Yield: 10

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Yield: 10 Servings (10 oz.)

Yield: 10 Servings (10 oz.)

Spicy Thai Curry with an easy one-pot prep—you and your customers will love this.

Chicken:

Ingredient	Weight	Measure
Chicken, thigh meat, thinly sliced	32 oz.
Salt		1 Tbsp.
White pepper		2 tsp.
Sherry	2 fl. oz.

Curry Mixture:

Ingredient	Weight	Measure
Coconut cream	13 1/2 fl. oz.
Green curry paste	2 oz.
Coconut milk	27 fl. oz.

Vegetable Mixture:

Ingredient	Weight	Measure
Peas	16 oz.
Simplot Simple Goodness™: Cauliflower, IQF	16 oz.
Simplot Simple Goodness™: Redskin Tri-Cut Potatoes	24 oz.
Basil, fresh, leaves	1/2 oz.

Preparation Instructions:

Step 1

Toss the chicken with salt, pepper and sherry. Let marinate for 10-15 minutes.

step 2

In a large skillet, blend the green curry paste with 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 3-4 minutes.

Step 3

Add the 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.