Chicken Coconut Curry with Whole Grain SpaghettiSpanish version 2018-01-05
Cook pasta according to package directions.
Heat canola oil in large sauté pan over high heat. Add red curry paste and green onions, and sauté for one minute, stirring constantly. Add madras curry powder, cumin and sauté for 30 more seconds.
Whisk in vegetable base and hot water and bring to simmer, simmer for 5 minutes. Add chicken and bring back to simmer. Whisk in coconut milk, brown sugar, lime juice and cilantro and bring back to simmer.
Drain pasta and add to curry mixture, toss until well combined.
Serve immediately or hold above 140 ºF.
- 6 lbs. 4 oz. Whole Grain Spaghetti
- 1 cup Canola Oil
- 1 cup Thai Red Curry Paste
- 3 cups Green Onions, Sliced
- 1 cup Madras Curry Powder
- ½ cup Cumin
- ¾ cup Minor’s Low Sodium Vegetable Base
- 3.5 gal Hot Water
- 1 cup Brown Sugar
- 6.25 lbs. Cooked White Meat Chicken Shredded
- 1 gal. Cooked White Meat Chicken Shredded
- 1 cup Lime Juice
- 2 cups Chopped Cilantro
- 1/3 cup Kosher Salt
Chef Recommended Cuts
- Whole Grain Spaghetti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.