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 salt and pepper. Heat oil in 5-qt. braising pan on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken.
Add onion; cook and stir 3 minutes or until lightly browned. Add curry paste; cook and stir 1 minute. Stir in broth, coconut milk, sweet potato and bell pepper. Bring just to boil.
Return chicken and any juices to braising pan. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender.
Mix almond butter, lime juice and 1 cup of sauce from the stew in medium bowl with wire whisk until smooth. Gradually stir back into stew. Simmer 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice.
Photo and recipe: McCormick for Chefs