Curried Vegetables with Cashews
Grande Classic® Sicilian Blend
Ingredients
| 25 lbs. | FLAV-R-PAC® Grande Classics® Sicilian Vegetabl |
| 1 ⅓ lbs. | Prepared golden curry paste (bars) |
| 5 ½ qts. | Water (or amount specified on curry paste pac |
| 1 ½ lbs. | Coarsely chopped roasted cashews |
| 1 ¼ lbs. | Raisins |
| 22 ½ lbs. | Cooked jasmine rice (11 lbs. dry) for entree |
| 12 lbs. | Cooked chicken breast meat, cut into pieces ( |
Directions
- Add 1 gallon fo water to each of 3 large stock pots, and divide the FLAV-R-PAC Grande Classic Sicilian Vegetables among pots. Cover and bring to a boil. Remove lids, stir to separate vegetables and drain immediately. Divide vegetables into 3 hotel pans or large containers.
- In medium sauce pan, combine curry paste and water. Bring to a simmer to dissolve paste and thicken sauce, about 10 minutes; stir occasionally. FOR VOLUME SIDE SERVICE: Divide curry sauce, cashews and raisins among vegetable pans and gently toss to coat vegetables. Serve immediately. FOR VOLUME ENTREE SERVICE: Toss hot cooked chicken into curried vegetable mixture. Fill hotel pans halfway with hot steamed rice and top with curry chicken vegetables leaving a 2″ rice border around pan. FOR INDIVIDUAL SERVICE: Pack 1 cup (about 5 ounces) hot steamed rice into a scoop or small cup mold and invert on plate. Serve 9 ounces hot curry chicken vegetables on the side. Serve immediately.