Serving: 1 cup of curry over ½ cup couscous (Yield: 50 Servings)
Ingredients
5 lb 1 oz of butternut squash, diced
6 lb + 5 oz of chicken, diced, cooked
1 lb 8½ oz of red onion, diced
1 lb 8½ oz of yellow onion, diced
1 lb of red bell pepper, 1” diced
1 lb 3½ oz of kale
1¼ gal 3 Tbsp of coconut milk
2/3 cup of curry powder
2½ tsp of cardamom
2½ tsp of black pepper
1¼ tsp of kosher salt
5/8 cup of ginger, minced
5/8 cup of garlic, minced
5/8 cup of fish sauce
4 Tbsp 2 tsp of sesame oil
6 Tbsp 1 tsp of lime juice
2½ oz of basil (leaves only)
Steps
Sauté butternut squash, red and yellow onions, curry powder, cardamom, black pepper, salt, ginger, garlic and sesame oil for approximately 10 minutes at 205 degrees F.
Add red peppers and coconut milk and bring to a boil.
Add chicken and kale and return to a boil
Add fish sauce, lime juice, basil and remove from heat.
