This flavourful curry dish is full of chunks of sweet potato and fried tofu for an easy-to-prepare entrée that tastes like it’s been simmering for hours.
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Campbell’s Verve Green Thai-Style Curry Chicken
1 pouch(1.81 kg)
1 pouch (4 lb)
|Campbell’s 30% Less Sodium Chicken Broth||500 mL||2 cups|
|peeled cubed sweet potato||750 mL||3 cups|
|extra-firm tofu, cut into 1-inch (2.5 cm) pieces||4 lb|
|cornstarch, divided||250 mL||1 cup|
|salt, divided||5 mL||1 tsp|
|cooked basmati rice||2 L||8 cups|
|cilantro leaves||375 mL||1 1/2 cups|
|8 lime wedges|
|1. Pour soup and broth into large saucepan; bring to simmer. Add sweet potato. Simmer for about 15 minutes or until cooked through. Hold warm for up to 4 hours. (Makes 13 cups/3.25 L)|
- Pat 1/2 lb (250 g) tofu dry; toss with 2 tbsp (30 mL) cornstarch until completely coated. Deep-fry at 350°F (180°C) for about 3 minutes or until golden. Blot dry on paper towel and season with salt.
Arrange 1 cup (250 mL) cooked rice in shallow bowl and top with 1 1/4 cups (300 mL) curry, fried tofu, 2 tbsp (30 mL) cilantro leaves and lime wedge.