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Thai Potato and Vegetable Curry

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School Foodservice

Cook Time

20 Mins


Serves 50 - 100



50 Servings

  • 12 lbs. 8 ounces yellow potatoes
  • 1 gallon coconut milk
  • 3 Tablespoons Thai red curry paste
  • 1 gallon water
  • 2 lbs. 3 ounces yellow onion
  • 1 lb. 6 ounces red bell pepper
  • 1 lb. 6 ounces green bell pepper
  • 3 Tablespoons salt
  • 3 Tablespoons brown sugar
  • 1 quart cilantro, chopped

100 Servings

  • 25 lbs. yellow potatoes
  • 2 gallons coconut milk
  • 1/4 cup 2 tablespoons Thai red curry paste
  • 2 gallons water
  • 4 lbs. 6 ounces yellow onion
  • 2 lbs. 12 ounces red bell pepper
  • 2 lbs. 12 ounces green bell pepper
  • 1/4 cup 2 tablespoons salt
  • 1/4 cup 2 tablespoons brown sugar
  • 2 quarts cilantro, chopped


  1. Scrub the potatoes and cut into 1/2- inch dice.
  2. Cover with water to prevent discoloration and set aside.
  3. Add the coconut milk to a large stockpot, steam-jacketed kettle or tilt
    skillet. Bring to a simmer over medium heat and stir in the red curry paste.
  4. Cook for about 1 minute. Stir in the water. Drain the diced potatoes and add to curry sauce.
  5. Bring to a simmer and cook until the potatoes are almost tender, about 10–15 minutes.
  6. Internal temperature should reach at least 135°F.
  7. When the potatoes are almost tender, stir in the onion, bell peppers, salt and brown sugar.
  8. Continue to simmer until the potatoes become tender, about 5 minutes.
  9. Transfer to full-size 2-inch steamtable pans for service.
  10. Hold hot at or above 135°F.
  11. Serve 1 cup portions topped with 1/2 tablespoon fresh cilantro.
  12. To make this a complete meal, consider serving with cooked brown rice and chicken or tofu.

1 cup = 1/2 cup starchy vegetable, 1/4 cup other vegetable

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