Products used in this recipe
Green Curry Chicken and Vegetables
Yield: 10 Servings (10 oz.)
Yield: 10 Servings (10 oz.)
Spicy Thai Curry with an easy one-pot prep—you and your customers will love this.
Step 1: Chicken
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken, thigh meat, thinly sliced | 32 oz. | |
| Salt | 1 Tbsp. | |
| White pepper | 2 tsp. | |
| Sherry | 2 fl. oz. |
Step 2: Curry Mixture
| Ingredient | Weight | Measure |
|---|---|---|
| Coconut cream | 13-1/2 fl. oz. | |
| Green curry paste | 2 oz. | |
| Coconut milk | 27 fl. oz. |
Step 3: Vegetable Mixture
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: RTE Peas 12/2.5lb | 16 oz. | |
| Simplot Simple Goodness™: Cauliflower, IQF 12/2lb | 16 oz. | |
| Simplot Simple Goodness™: Redskin Tri-Cut Potatoes 4/5lb | 24 oz. | |
| Basil, fresh, leaves | 1/2 oz. |
Preparation Instructions:
- Step 1
- Toss the chicken with salt, pepper and sherry. Let marinate for 10-15 minutes.
- Step 2
- In a large skillet, blend the green curry paste with coconut cream to prevent any lumps. Cook the coconut cream over medium-high heat for 1 minute. Add the chicken and coconut milk, continue cooking while stirring an additional 3-4 minutes.
- Step 3
- Add the peas, cauliflower and redskin potatoes to the skillet. Bring to a boil, reduce heat and simmer. Allow curry to simmer until flavors are blended and vegetables are tender. Remove from heat. Serve with Jasmine rice and garnish with basil.
