Main Dish For School

Thai Potato and Vegetable Curry

  • 2 Reviews
  • Cook Time: 20min
  • Potato Type: Yellow
  • Serves: 50 - 100
    Prep Method: Boiled
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Description

Starchy Vegetables-Other Vegetables

Ingredients

50 Servings

  • 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

100 Servings

  • 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

Preparation
| Cook Time: 20min

  1. Scrub the potatoes and cut into 1/2- inch dice.
  2. Cover with water to prevent discoloration and set aside.
  3. 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.
  4. Cook for about 1 minute. Stir in the water. Drain the diced potatoes and add to curry sauce.
  5. Bring to a simmer and cook until the potatoes are almost tender, about 10–15 minutes.
  6. Internal temperature should reach at least 135°F.
  7. When the potatoes are almost tender, stir in the onion, bell peppers, salt and brown sugar.
  8. Continue to simmer until the potatoes become tender, about 5 minutes.
  9. Transfer to full-size 2-inch steamtable pans for service.
  10. Hold hot at or above 135°F.
  11. Serve 1 cup portions topped with 1/2 tablespoon fresh cilantro.
  12. To make this a complete meal, consider serving with cooked brown rice and chicken or tofu.

Note:
1 cup = 1/2 cup starchy vegetable, 1/4 cup other vegetable

Nutrition

Calories238
Fat15.6g
Sodium474mg
Carbohydrates24g
Fiber3.5g
Protein4g

2 Reviews

Holly 2 years ago

I gave this recipe a 4 due to the ease of making it, but it does need a little tweaking. I...Read Full Review

Holly 2 years ago

I gave this recipe a 4 due to the ease of making it, but it does need a little tweaking. I doubled the recipe but I did not double the coconut milk to keep the fat content lower. I am glad I didn't double it in any case, because it would have made it far too soupy. As it is, it's more like a soup than a thick curry. Perhaps it will thicken upon standing some. I thought it needed a little more heat so I added 1 tsp. of a dried Thai curry spice blend. I would do that again next time. I also think it could use more cauliflower. So next time I will: a) reduce the amount of coconut milk b) add a dried Thai curry spice blend once again c) double the amount of cauliflower Overall this is a good recipe - just needs a little work!

Jenny 2 years ago

This recipe is simple to make! And I really like the fact that I can prepare the potatoes in the microwave.

Jenny 2 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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