Tasty red curry
Print outAn 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.
Portions
Nutrition and climate performance
Portion size: 75g
Ingredients
Finished amount of shreds
- 7,5 kg Shreds
Ingredients, shredded
- 3,3 kg Dry Simsubas
- 4,3 kg water
Finished amount of stew
- 30,6 kg Finished quantity of red curry
Ingredients, stew
- 7,5 kg Shreds
- 750 grams Red curry paste (Provides quite a lot of heat)
- 6,3 kg water
- 1,3 kg Banana shallots Sliced
- 75 grams Garlic chopped
- 2,5 kg Haricot verts long beans or other beans
- 310 grams Fresh ginger grated
- 1,3 kg Scallions
- 1,9 kg Red pepper large pieces
- 1,9 kg Yellow pepper large pieces
- 75 pc Lime leaves fresh or dried
- 500 grams Rice vinegar or white wine vinegar
- 125 grams powdered sugar
- 6,3 kg 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