Toasted curry and sweet coconut milk combine in this velvety smooth sauce.
- Total time:
35 minutes
- Servings:
60
|
Ingredient
|
Weight
|
Measure
|
|
sesame oil |
|
0.25 cup |
|
curry powder |
|
0.25 cup |
|
ginger root |
|
2 tbsp. |
|
lemongrass paste |
|
0.25 cup |
|
unsweetened coconut milk |
|
27 fl oz. |
|
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea |
50.0 oz. |
1 can |
|
water |
|
32 fl oz. |
|
garlic , peeled, roasted, minced |
|
2 tbsp. |
1. Sauté sesame oil, curry powder, ginger and lemongrass paste in saucepan over medium heat for 1-2 minutes.
2. Add coconut milk, Campbell’s® Cream of ChickenCondensed Soup, water and roasted garlic. Bring to boil, then reduce heat to a simmer for 3-4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. Serve warm.
Toasted curry and sweet coconut milk combine in this velvety smooth sauce.
-
Total time:
35 minutes
-
Servings:
60
|
Ingredient
|
Weight
|
Measure
|
|
sesame oil |
|
0.25 cup |
|
curry powder |
|
0.25 cup |
|
ginger root |
|
2 tbsp. |
|
lemongrass paste |
|
0.25 cup |
|
unsweetened coconut milk |
|
27 fl oz. |
|
Campbell's® Condensed Cream of Chicken Soup , 50 oz ea |
50.0 oz. |
1 can |
280000001036
|
water |
|
32 fl oz. |
|
garlic , peeled, roasted, minced |
|
2 tbsp. |
1. Sauté sesame oil, curry powder, ginger and lemongrass paste in saucepan over medium heat for 1-2 minutes.
2. Add coconut milk, Campbell’s® Cream of ChickenCondensed Soup, water and roasted garlic. Bring to boil, then reduce heat to a simmer for 3-4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. Serve warm.
