COCONUT CURRY SAUCE WITH CAMPBELL’S® CREAM OF CHICKEN SOUP
Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 58
% Daily Value
Total Fat 5.1g
8%
Saturated Fat 2.7g
14%
Cholesterol 2mg
1%
Sodium 143mg
6%
Total Carbohydrate 3g
1%
Dietary Fiber 0.2g
1%
Protein 0.7g
1%
Vitamin A 1%
Vitamin C 0%
Calcium 1%
Iron 3%

coconut curry sauce with campbell’s® cream of chicken soup

Toasted curry and sweet coconut milk combine in this velvety smooth sauce.

  • Total time: 35 minutes
  • Servings: 60
Ingredient Weight Measure
sesame oil 0.25 cup
curry powder 0.25 cup
ginger root 2 tbsp.
lemongrass paste 0.25 cup
unsweetened coconut milk 27 fl oz.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 50.000 oz. 1 can
water 32 fl oz.
garlic , peeled, roasted, minced 2 tbsp.
1. Sauté sesame oil, curry powder, ginger and lemongrass paste in saucepan over medium heat for 1-2 minutes.
2. Add coconut milk, Campbell’s® Cream of ChickenCondensed Soup, water and roasted garlic. Bring to boil, then reduce heat to a simmer for 3-4 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

3. Serve warm.

Toasted curry and sweet coconut milk combine in this velvety smooth sauce.

  • Total time: 35 minutes
  • Servings: 60
Ingredient Weight Measure
sesame oil 0.25 cup
curry powder 0.25 cup
ginger root 2 tbsp.
lemongrass paste 0.25 cup
unsweetened coconut milk 27 fl oz.
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea 50.000 oz. 1 can
water 32 fl oz.
garlic , peeled, roasted, minced 2 tbsp.
1. Sauté sesame oil, curry powder, ginger and lemongrass paste in saucepan over medium heat for 1-2 minutes.
2. Add coconut milk, Campbell’s® Cream of ChickenCondensed Soup, water and roasted garlic. Bring to boil, then reduce heat to a simmer for 3-4 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

3. Serve warm.

Made with:

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