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

DISH TYPE

Entrée

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Thai Vegetable Curry

Prep time: 15mins

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.