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Tasty red curry

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An incredibly tasty red curry stew, which is also great to make as a standby dish without access to electricity. This recipe really needs to be tested to understand how good it is, both in terms of texture and flavor combinations.
Category Casserole, Food preparedness
Servings 100

Nutrition and climate performance

Portion size: 75g

Ingredients

Finished amount of shreds

  • 7500 gram Shreds

Ingredients, shredded

  • 3300 gram Dry Simsubas
  • 4300 gram water

Finished amount of stew

  • 30,6 kg Finished quantity of red curry

Ingredients, stew

  • 7500 gram Shreds
  • 750 grams Red curry paste (Provides quite a lot of heat)
  • 6300 gram water
  • 1300 gram Banana shallots Sliced
  • 75 grams Garlic chopped
  • 2500 gram Haricot verts or long beans or other beans
  • 310 grams Fresh ginger grated
  • 1300 gram Scallions
  • 1900 grams Red pepper large pieces
  • 1900 gram Yellow pepper large pieces
  • 75 pc Lime leaves fresh or dried
  • 500 grams Rice vinegar or white wine vinegar
  • 125 grams powdered sugar
  • 6300 gram Coconut cream
  • 300 grams Lime juice
  • 60 gram Salt

Instructions

Mixing:

  • Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.

Instruction, shreds

  • Mix Dry Simsubas and water
  • Start mixing at low speed and when all the liquid has entered the powder increase the speed.
  • Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
  • Cover with ink about 5 kg per sheet and steam to 90 degrees internal temperature (about 1 hour). Can also be done by "steaming" in a regular saucepan with an insert.
  • Allow to cool
  • Cut into the desired size on the Hällde or by hand

Instruction, casserole

  • Dissolve the curry paste in the water.
  • Mix in the shreds and leave to soak for 1 hour.
  • Fry the onion, garlic and ginger. Mix in the marinated strips and marinade.
  • Add the peppers, beans, scallions, shallots, sugar, rice vinegar and coconut cream. Simmer for 10 minutes.
  • Season with lime and salt