Green Curry with Chicken

30 servings
Bamboo shoots
6.0 can(s)
Ginger - grated in jar
3.0 tablespoon(s)
Yellow Onions
4.0 whole
Tofu (Extra Firm)
1.0 package(s)
Bell Peppers - Tri colored
4.0 whole
chicken broth
4.0 cup(s)
Lime juice (fresh)
4.0 tablespoon(s)
4.0 whole
vegetable broth
2.0 cup(s)
Fresh Cilantro
1.0 bunch(es)
Basil Leaves (fresh)
2.0 cup(s)
White rice (uncooked)
8.0 cup(s)
Coconut Milk
10.0 can(s)
Salt (to taste)
4.0 teaspoon(s)
Beer-Montucky & Seltzer
60.0 can(s)
Red Wine (750 ml)
5.0 bottle(s)
White Wine (750 ml)
5.0 bottle(s)
La Croix/ Soda
30.0 can(s)
Vegetable Oil
4.0 tablespoon(s)
Green Beans Fresh
1.0 bag(s)
1.0 bag(s)
Chicken Breasts - Frozen (raw)
10.0 pound(s)
Fresh Cilantro
2.0 bunch(es)
Asian Baby Corn
2.0 can(s)
Green Curry Paste
1.0 jar(s)
Mushrooms (white)
0.5 pound(s)

Dietary Restrictions

Recipe Instructions

If needed, make one DO Veggie. Zest limes and set a side limes for lime juice used later. Heat oil in Dutch Ovens, make sure one is vegetarian with tofu. Cook curry paste, ginger and lime zest stirring until heated through about 1 minute. Add onion and salt and cook, stirring until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken broth or vegetable broth (for vegetarian) and bring to boil, then reduce heat to low and simmer until pepper is crisp tender, about 3 minutes. Add chicken, green beans and coconut milk and cook over medium heat, being careful not to boil, until warmed through, about 5 minutes. Stir in basil leaves and lime juice. Serve in bowls with rice on side, lime wedge and top with cilantro leaves.