|
|
Weight
|
Measure
|
|
sesame oil |
|
1/4
cups
|
|
shallot, peeled, chopped |
4
oz.
|
9
ea.
|
|
garlic, whole cloves, peeled, finely chopped |
|
3
ea.
|
|
|
| 1. Heat oill in a large saucepan. Add shallots and garlic. Cook until soft, stirring constantly. |
|
|
|
|
Weight
|
Measure
|
|
ginger root |
|
1
tbsp.
|
|
cumin |
|
1
tbsp.
|
|
ground coriander |
|
1/4
cups
|
|
lemongrass |
|
3/4
cups
|
|
kaffir lime leaf, indiviudal leaf(ves) |
14
oz.
|
6
ea.
|
|
red curry paste |
|
1 1/2
tbsp.
|
|
brown sugar |
|
3
tbsp.
|
|
Reduced fat unsweetened coconut cream |
|
1/2
cups
|
|
Reduced sodium fish sauce |
|
3/8
cups
|
|
|
2. Add ginger, cumin, coriander, lemongrass, kaffir leaves, Thai red curry paste, brown sugar, 1-2 tablespoons of coconut cream and fish sauce. Cook for about 2 minutes, constantly stirring.
3. Add remaining coconut cream. Cook for another 2 minutes, stirring constantly. |
|
|
|
|
|
4. Add water, Campbell's Healthy Request 50 oz. Condensed Tomato Soup, potatoes and chicken.
5. Cover and bring to a boil. Once boiling, remove lid, lower heat. Simmer for 10 minutes, stirring occasionally. |
|
|
|
|
Weight
|
Measure
|
|
red bell pepper, medium-sized, diced |
25
oz.
|
6
ea.
|
|
green beans, trimmed |
6
oz.
|
|
|
red potato, quartered |
42
oz.
|
8
cups
|
|
|
6. Add in red pepper and green beans to the mixture. Continue cooking until chicken and potatoes are cooked through, about 5 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.
|
|
|
|
|
Weight
|
Measure
|
|
basmati rice, cooked, hot |
50
oz.
|
12
cups
|
|
cilantro, leaves |
1
oz.
|
1 1/2
cups
|
|
lime, cut into wedges |
14
oz.
|
6
ea.
|
|
|
| 7. Remove the lemongrass pieces before serving. To Serve: Using an 8 oz. scoop, portion 1/2 cup rice onto plate. Using an 8 oz. spoodle, top with 1 cup curry mixture. Garnish with 2 tablespoons cilantro leaves and and one lime wedge. Serve immediately. |
|
|
