Thai Coconut Egg Green Curry

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    • Thai Coconut Egg Green Curry

    Ingredients

    • 100 hard cooked eggs
    • 10 L coconut milk
    • 625 g Thai Green Curry paste
    • 3.5 L chicken broth
    • 13 tbsp brown sugar
    • 12 red peppers, finely julienned
    • 1.5 kg frozen edamame
    • 2.5 kg shitake mushrooms, sliced
    • 5 x 227ml cans sliced water chestnuts drained
    • 5 x 550ml cans sliced bamboo shoots drained
    • 7 x 398ml cans whole mini corn drained
    • 1.5 g baby spinach leaves
    • 150 mL sesame oil

    Directions

    1. Place coconut milk, curry paste, chicken broth and brown sugar in a saucepan bring to a boil and reduce heat and simmer 10 minutes.
    2. Heat oil in a pan add mushrooms and peppers and sauté for a few minutes, then add mushrooms to broth.
    3. Add hard cooked eggs, edamame, chestnuts, bamboo shoots, and corn to broth and continue to simmer for 15 minutes.
    4. Place 25g spinach in serving bowl and pour hot curry over spinach. Serve with a side of rice.
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