Chef of the Month - Chicken Curry
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.