Indulge in Asian fusion cuisine with chicken, bell peppers, water chestnuts and spinach simmered in Campbell's Reserve Thai Green Curry Sauce served over jasmine rice.
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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|soy sauce||0 3/4 cups|
|boneless, skinless chicken breast||72 oz.|
|baby spinach||14 oz.||14 cups|
|red bell pepper||2 lb.||7 5/8 cups|
|water chestnuts||9.5 oz.||3 cups|
|green onion||10.5 oz.||3 cups|
|cilantro||0.5 oz.||1 cups|
|lime juice||0 1/4 cups|
|cooked jasmine rice||134 oz.||1 1/2 gallons|
|cilantro||2 oz.||24 ea.|
|1. In a large sauté pan, heat green curry and soy sauce. Add chicken slices and simmer 12-15 minutes.|
|2. Stir in spinach, red pepper strips and water chestnuts and simmer 2-4 minutes. Finish curry with scallion, cilantro and lime juice before serving.*|
|3. Serve 1 cup curry mixture ladled over 1 cup of rice. Garnish with a cilantro sprig.|