Last week we decided to try out a new dish and feature it on our calendar of events. I've wanted to do a curry for a while but wasn't sure how it would be received. We did a Thai style coconut chicken curry and it was well received. We started small with the red curry paste and gradually got up to a cup and a half as we did not want it to be too hot for our residents. This will be one of our staples now I know I have more adventurous residents. Next month we will do a chicken tikka masala.
Christopher Moore | Morrison Community Living
Executive Chef | Westminster Place
Coconut
Chicken Curry
Blended oil
.5 c
Sesame oil
.5 c
Crimini mushrooms
quartered 10 lbs
Thai basil chiffonade ½ lb
Chicken Thighs boneless, diced 20 lb
Shallots
3 C
Ginger Fresh
1 C
Garlic Fresh 1 C
Red Curry Paste 1.5 C
Red Peppers Diced 4 C
Coconut Milk 15 cans
Brown Sugar
½ C
Corn Starch A/N
Chicken Base ½
C
Cilantro, garnish
Procedure
1.
Sautee
chicken in blended oil and sesame oil
2.
Add mushrooms,
cook for 5-10 minutes
3.
Add
aromatics
4.
Add curry
paste, cook two minutes
5.
Add coconut
milk, brown sugar, basil, chicken base
6.
Simmer for
20 minutes
7.
Thicken
with slurry until the curry coats the back of a spoon
8.
Serve and
garnish with cilantro