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

Step 2: Curry Mixture

Step 3: Vegetable Mixture

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.