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Thai Potato and Vegetable Curry
Cook Time: 20min
Serves: 50 - 100
Starchy Vegetables-Other Vegetables
12 lbs. 8 ounces yellow potatoes
1 gallon coconut milk
3 Tablespoons Thai red curry paste
1 gallon water
2 lbs. 3 ounces yellow onion
1 lb. 6 ounces red bell pepper
1 lb. 6 ounces green bell pepper
3 Tablespoons salt
3 Tablespoons brown sugar
1 quart cilantro, chopped
25 lbs. yellow potatoes
2 gallons coconut milk
1/4 cup 2 tablespoons Thai red curry paste
2 gallons water
4 lbs. 6 ounces yellow onion
2 lbs. 12 ounces red bell pepper
2 lbs. 12 ounces green bell pepper
1/4 cup 2 tablespoons salt
1/4 cup 2 tablespoons brown sugar
2 quarts cilantro, chopped
| Cook Time: 20min
Scrub the potatoes and cut into 1/2- inch dice.
Cover with water to prevent discoloration and set aside.
Add the coconut milk to a large stockpot, steam-jacketed kettle or tilt
skillet. Bring to a simmer over medium heat and stir in the red curry paste. Cook for about 1 minute. Stir in the water. Drain the diced potatoes and add to curry sauce.
Bring to a simmer and cook until the potatoes are almost tender, about 10–15 minutes.
Internal temperature should reach at least 135°F.
When the potatoes are almost tender, stir in the onion, bell peppers, salt and brown sugar.
Continue to simmer until the potatoes become tender, about 5 minutes.
Transfer to full-size 2-inch steamtable pans for service.
Hold hot at or above 135°F.
Serve 1 cup portions topped with 1/2 tablespoon fresh cilantro.
To make this a complete meal, consider serving with cooked brown rice and chicken or tofu.
1 cup = 1/2 cup starchy vegetable, 1/4 cup other vegetable
3 years ago
I gave this recipe a 4 due to the ease of making it, but it does need a little tweaking. I...
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3 years ago
This recipe is simple to make! And I really like the fact that I can prepare the potatoes in the microwave.
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