1 (888) 635-8115 (US)Thai Vegetable Curry
Spice up your menu with this creamy Thai Vegetable Curry. The combination of coconut milk, yellow curry, vegetables, and Idahoan® RUSTIC Baby Reds® Mashes Potatoes creates an explosion of flavor that your guests are sure to enjoy.
TIME
15 minutes
YIELD
32
DISH TYPE
Entrée
Thai Vegetable Curry
Prep time:
Serves: 32
Ingredients
- 1 bag (32.85 ounces) Idahoan® RUSTIC Baby Reds® Mashed Potatoes
- 3 quarts Hot water (Water should be between 180°F to 190°F)
- 5 quarts Coconut milk (Bring to a boil and add to the three quarts of water)
- 6 ounces Yellow curry
- 8 pounds Vegetable medley (Broccoli, carrots, cauliflower, zucchini, squash, red bell pepper, and onion)
Instructions
- Bring the 1 quart of the coconut milk to just under a boil and add to the hot water along with 2 ounces of the curry paste. Place the liquid into a bowl and add the potatoes while whisking to ensure saturation. Allow to hydrate for ten minutes, then fluff and hold hot for assembly.
- To make the vegetable curry, place 4 quarts of the coconut milk into a stock pot and bring to a simmer. Add 4 ounces of the curry paste along with the vegetable medley and simmer until the vegetables are tender.
- To assemble, place 4 ounces of the mashed potatoes onto a dish and top with 4 ounces of the vegetable curry.
Featured Ingredient
Nutrition Information
Calories: 448 Fat: 37g Carbohydrates: 27g Sodium: 95mg Fiber: 11g Protein: 8g Cholesterol: 0mg
Mix It Up
Substitute other great products for endless flavor combinations!
