Thai red curry mix 450 g jar

Thai Red Curry Recipe

1.000 kg chicken breast fillet

1.200 kg coconut milk

0.800 kg carrots

0.200 kg diced onion

0.100 kg spring onions

0.100 kg sugar

0.025 kg oil

0.040 kg water

0.045 kg fish sauce

0.045 kg Thai red curry 5827/5629

Total: 3.555 kg

Method:

Mix the Thai red curry seasoning with fish sauce, water and oil, and stir into a smooth paste.

Cut the vegetables into bite-sized pieces and reserve the tops of the spring onions for later use. Slice the chicken breast into thin strips.

Lightly saute the vegetables in a small amount of oil over moderate heat. Add the prepared Thai red curry paste and sugar. Mix well.

Add the coconut milk and sliced chicken. Bring to the boil and simmer for 5-10 minutes, or until the meat reaches a core temperature of 75 C.

Cool from 65 C to below 10 C within a maximum of 3 hours.

Tip:

Pack into sales packaging and garnish with finely sliced spring onion tops and optionally fresh coriander. Serve with cooked rice.

9 pcs. per carton

126 pcs. per layer

630 pcs. per pallet