YIELD: 48 SERVINGS 48 chicken thighs, boneless, skinless and trimmed 2 Tbsps. sea salt, coarse grind 1 Tbsp. black pepper, coarse grind ¾ cup olive oil 6 cups white or yellow onion, large dice ¾ cup Thai red curry paste ¾ gallon chicken broth 6 cups coconut milk 6 lbs. sweet potato, large dice 6 cups red bell pepper, cut into thin strips 3 cups smooth almond butter 1 ½ cups fresh lime juice 3 cups fresh cilantro, choped 24 cups cooked jasmine rice Season chicken with sea ...
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