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Name: Thai Green Curry Pack
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 430
Cuisine: Thai
Ingredients: King Prawn; 144 tin Coconut Milk; 5 kg Green Curry Paste; 31 litre Chicken Stock 500 grams powder; 4 kgs Muscavado Sugar; 3750 ml Fish Sauce; 3 kgs Red Chilli; 1 1/2 packs Kaffir Lime Leaf; 30 kgs Mange Tout 20 tray; 30 kgs Baby Corn 30 1kg frozen bags; 30 kgs Mushrooms - 12 tray; 430 portions Rice - Jasmine 200g

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INGREDIENTS

King Prawn
144 tin Coconut Milk
5 kg Green Curry Paste
31 litre Chicken Stock ; 500 grams powder
4 kgs Muscavado Sugar
3750 ml Fish Sauce
3 kgs Red Chilli
1 1/2 packs Kaffir Lime Leaf
30 kgs Mange Tout ; 20 tray
30 kgs Baby Corn ; 30 1kg frozen bags
30 kgs Mushrooms - ; 12 tray
430 portions Rice - Jasmine ; 200g

Servings

INSTRUCTIONS

1. Bring the coconut milk to the boil and whisk in the Thai green curry paste.

2. Add the chicken stock and simmer for 1 minute before adding the sugar whisking thoroughly ( don't add the 31 litres of water ) .

3. Add remaining ingredients, then remove from the heat and cool in the blast chiller.

4. Saute the mushrooms until al dente. Steam mange tout at 110 for 5 mins. Chop baby corn.

5. Weigh 260ml of Thai green sauce into a pouch, then add 60g of each vegetable and seal pouch.

6. Vac pack 1 cup of rice per small vac pack bag, per portion.

7. Weigh and vac pack 300g of prawns in a thick bag and seal per portion

HOW TO MAKE THE PACKS...

260 ml Sauce + 180g vegetables per pouch - 200g rice - 300g prawns

NOTES

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Thai Green Curry Pack

King Prawn
144 tin Coconut Milk
5 kg Green Curry Paste
31 litre Chicken Stock 500 grams powder
4 kgs Muscavado Sugar
3750 ml Fish Sauce
3 kgs Red Chilli
1 1/2 packs Kaffir Lime Leaf
30 kgs Mange Tout 20 tray
30 kgs Baby Corn 30 1kg frozen bags
30 kgs Mushrooms - 12 tray
430 portions Rice - Jasmine 200g

1. Bring the coconut milk to the boil and whisk in the Thai green curry paste.

2. Add the chicken stock and simmer for 1 minute before adding the sugar whisking thoroughly ( don't add the 31 litres of water ) .

3. Add remaining ingredients, then remove from the heat and cool in the blast chiller.

4. Saute the mushrooms until al dente. Steam mange tout at 110 for 5 mins. Chop baby corn.

5. Weigh 260ml of Thai green sauce into a pouch, then add 60g of each vegetable and seal pouch.

6. Vac pack 1 cup of rice per small vac pack bag, per portion.

7. Weigh and vac pack 300g of prawns in a thick bag and seal per portion

HOW TO MAKE THE PACKS...
260 ml Sauce + 180g vegetables per pouch  - 200g rice - 300g prawns

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 430 Servings

Calories: 97
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1000.9mg		35 %
Potassium 196.2mg		5 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 22.3g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 97

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