THAI GREEN CURRY STEW

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

The rich Green Curry Sauce base helps jump start this beautiful Thai stew along with chicken, sweet potatoes, peppers, onions, cilantro and scallions.

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Tip

Serve with undon noodles as an alternative to brown rice.

Try substituting shrimp or tofu for chicken in this recipe.

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 460
% Daily Value
Total Fat 21g
32%
Saturated Fat 3.4g
17%
Cholesterol 47mg
16%
Sodium 785mg
33%
Total Carbohydrate 51.3g
17%
Dietary Fiber 3.8g
15%
Protein 15.9g
32%
Vitamin A 125%
Vitamin C 39%
Calcium 3%
Iron 7%
Total Time

50 min.

Serving & Size

1 CUP

Yields

The rich Green Curry Sauce base helps jump start this beautiful Thai stew along with chicken, sweet potatoes, peppers, onions, cilantro and scallions.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 460
% Daily Value
Total Fat 21g
32%
Saturated Fat 3.4g
17%
Cholesterol 47mg
16%
Sodium 785mg
33%
Total Carbohydrate 51.3g
17%
Dietary Fiber 3.8g
15%
Protein 15.9g
32%
Vitamin A 125%
Vitamin C 39%
Calcium 3%
Iron 7%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
Vidalia onion, chopped 30 oz. 1 1/2  qt.
red bell pepper, diced 1 lb. qt.
sweet potato, peeled, diced into 1/2" cubes 4 lb. qt.
1. In stew pot, heat oil over medium-high heat. Add onions and sauté 5 minutes.

2. Add peppers and sweet potatoes. Cook 4-5 minutes.
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Weight Measure
Campbell's® Reserve ® Thai Green Curry Sauce qt.
water cups
red wine vinegar 1/2  cups
3. Add Campbell's® Reserve ® Thai Green Curry Sauce, water and vinegar. Simmer 20 -25 minutes, or until sweet potatoes are tender.
Weight Measure
boneless, skinless chicken breast, cut into very thin strips 2 lb.
4. Stir in chicken (shrimp or tofu) and heat to cook though, about 10-12 minutes.

CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
green onion, sliced 2 oz. cups
cilantro, minced 1 oz. cups
brown rice, cooked 83 oz. qt.
5. Just before serving, stir in cilantro and scallions.

6. To Serve: Using a #8 scoop, portion 1/2 cup rice into bowl. Using an 8 oz. ladle, top rice with 1 cup of stew.
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