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Chef of the Month - Chicken Curry

5 years ago Wednesday, December 09, 2009 5:42:23 AM CST December 09, 2009 Wednesday, December 09 2009 Dec 9, 2009 in News
Source: 2une In

1.25 gal. chicken stock
24 13 oz. cans coconut milk (chaokoh)
2.5 cups fish sauce
1.25 cups dark brown sugar
5 tbsp salt
2.5 cups lemon juice
3 oz fresh basil
8 oz fresh garlic
¾ cup red curry paste
4  cans chipotles, lightly chopped
2 oz chipolte base
2 tsp cayenne pepper

Mix all ingredients in a 10 gallon pot.

Before you put the powder in, heat the powder for 2 minutes, moving it constantly so as not to burn it.   Heat activates the curry.

4 tbsp curry powder

Boil and reduce for 30 minutes.

Slurry with cornstarch to proper consistency.

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