Thai Vegetable Curry
- 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)
- 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.
Recipe by Idahoan® Foods - Foodservice at http://idahoanfoodservice.dev.foerstel.com/?p=10811
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