Thai Red Curry Chicken

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
20 servings

This hearty and flavorful dish features chopped red onion, chopped green pepper, carrots, red curry paste and lime juice.

Ingredients

1 cup canola oil
2 lb. chicken thigh strips
1 lb. chicken breast strips
2 tsp. + 2 tbsp. chopped fresh ginger
1⁄2 oz. crushed fresh lemon grass
1 lb. chopped red onion
1 lb. + 1⁄4 cup chopped green pepper
1 lb. crinkle-cut frozen carrots
31⁄2 oz. red curry paste
11⁄2 tbsp. salt
11⁄4 oz. sugar
2 cups chicken broth
1 cup lime juice
1 14-oz. can coconut milk

Steps

1. Put oil in one large wok, or use numerous woks to not overcrowd. When hot, add chicken and cook for 5 minutes. Add ginger and lemon grass and cook until chicken is cooked through.

2. Add onions, green peppers, carrots, curry paste, salt and sugar. Cook for five more minutes.

3. Add chicken broth, lime juice and coconut milk. Cook until sauce bubbles.

Recipe by Purdue University, West Lafayette, Ind.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources