Concentrates, pastes and oils
Red curry paste
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
120 g red chili
60 g galangal
45 g lemongrass
30 g lime zest
10 g kafirlime leaf
18 g coriander
30 g shallots
105 g garlic
60 g shrimp paste
4.5 g coriander seeds
6 g cumin
3 g cardamom
75 g lime juice
36 g oil
30 g fish sauce
5 g salt
Recipe preparation
(1) Remove the seeds from the chili, lightly roast the spices and roughly chop the ingredients. Mix all the ingredients and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® three times with normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no