Toasted curry and sweet coconut milk combine in this velvety smooth sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|sesame oil||0 1/4 cups|
|curry powder||0 1/4 cups|
|ginger root||2 tbsp.|
|lemongrass paste||0 1/4 cups|
|unsweetened coconut milk||27 fl oz.|
|water||32 fl oz.|
|1. Sauté sesame oil, curry powder, ginger and lemongrass paste in saucepan over medium heat for 1-2 minutes.|
|2. Add coconut milk, Campbells® 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.
- May substitute fresh lemongrass for lemongrass paste.
- Add heat with jalapeno or chipotle peppers.
- Garnish with chopped cilantro before serving.
- Great with chicken breast and dark meat, pork chops and tenderloin, salmon, tilapia, red snapper, prawns, shrimp, asparagus, cauliflower, turkey breast.