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Main Dish For School Thai Potato and Vegetable Curry
Cook Time: 20min
Serves: 50 - 100
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
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. 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 4 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 Jenny 4 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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