Chicken Coconut Curry with Whole Grain Spaghetti

Spanish version 2018-01-05
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Cook pasta according to package directions.

Step 2

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.

Step 3

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.

Step 4

Drain pasta and add to curry mixture, toss until well combined.

Step 5

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
Recipe Type:
Chef Recommended Cuts
  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 6
Servings Per Container 100

Amount Per Serving
Calories 217
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 21mg
Sodium 586mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 5g
Protein 12g

Vitamin A 9%
Vitamin C 3%
Calcium 3%
Iron 9%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.