K-12
Thai Red Coconut Curry Turkey & Vegetables
This recipe was developed and approved by Chef Brenda
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball turkey thigh roast with juices, frozen
50 Portions 12 lb or 2 roasts with juice
100 Portions 24 lb or 4 roasts with juice
Long grain parboiled brown rice, dry (2 oz eq per serving)
50 Portions 6 lb 4 oz or 3 ½ qt 2/3 cup
100 Portions 12 lb 8 oz or 1 gal 2 qt 2 1/3 cups
Water, hot
50 Portions 200 fl oz or 1 gal 2 qt 1 cup
100 Portions 400 fl oz or 3 gal 2 cups
Red curry paste
50 Portions 1 cup
100 Portions 2 cups
Coconut milk, lite, canned
50 Portions 3 ½ cups
100 Portions 1 qt 3 cups
Broccoli florets, no salt added, frozen (USDA or Commercial)
50 Portions 3 lb 10 oz
100 Portions 7 lb 4 oz
Cauliflower, no salt added, frozen
50 Portions 5 lb 8 oz
100 Portions 11 lb
Red bell pepper, fresh, whole
50 Portions 2 lb 10 oz
100 Portions 5 lb 4 oz
Cilantro, fresh, chopped
50 Portions 3 oz or 3 cups
100 Portions 6 oz or 1 qt 2 cups
Directions Show More
- Thaw Roasts: Remove turkey packs from box and place in cooler at least 2-3 days prior to preparation to fully thaw. Hold at 40° F or lower.
- Thaw Frozen Vegetables: Place frozen vegetables in cooler at least 1 day prior to preparation to fully thaw. Hold at 40° F or lower.
- Cook Rice: Preheat oven to 350 ̊F. For 100 servings: Spray 12” x 20” x 4” hotel/steamtable pan with cooking spray. Place rice and hot water in pan. Stir to combine and cover tightly with foil. Bake for 1 hour or until water is absorbed. Hold at 140° F or lower.
- Cook Thai Red Coconut Curry Turkey: Preheat oven to 350°F. Per 50 servings, place 2 roast with juices in a 12” x 20” x 4” full steamtable pan. Using a whisk, whisk 1 cup red curry paste into turkey juices. Using gloved hands, break up turkey roast into small pieces. (Note: May place turkey without juice in a mixer to break up into pieces.) Cover and cook for 35 minutes. Remove from oven. Per 50 serving pan, stir in 3 ½ cups coconut milk into juices. Cover, place back into the oven and cook for 15 more minutes or until internal temperature reaches 165° F. Heat to 165° F for at least 15 seconds. Hold at 140° F or higher.
- Prepare and Steam Vegetables: Slice bell peppers into thin strips. Mix broccoli, cauliflower, and bell peppers together. Per 100 servings, divide into 4 portions. Place each portion into 12” x 20” x 4” perforated pans lined with 12” x 20” x 4” full pans. Steam for 7-8 minutes or until tender. Note: thawing frozen vegetables before steaming them decreases cooking time and allows vegetables to cook evenly. Cook to the line. Do not place into the warmer or vegetables will decrease in quality. Heat to 140° F for at least 15 seconds. Hold at 140° F or higher.
- Serve: 4 fl oz steamed vegetables over 1 cup (8 fl oz spoodle) rice. Top with 4 fl oz spoodle (~4.6 oz wt) Thai Red Coconut Curry. Hold at 140° F or higher. Garnish with 1 Tbsp chopped cilantro. Hold at 40° F or lower.
Nutrients per Serving Show More
Calories 411 kcal
Saturated Fat 3 g
Trans Fat 0 g
Total Fat 11 g
Cholesterol 59 mg
Calcium 87 mg
Total Dietary Fiber 5 g
Iron 1.3 mg
Sodium 605 mg
Sugars 5 g
Carbohydrate 54 g
Vitamin A 1,083 IU
Vitamin C 59 mg
Protein 24 g
Component
Meat/Meat Alt 2 oz. eq.
Grain 2 oz. eq.
Fruit 0 cups(s)
Vegetable 5/8 cups(s)
Milk 0 cups(s)
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