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, 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.
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, 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.