Thai Red Curry Sauce
| Sesame oil roasted | 0.060 kg |
| Red curry paste | 0.240 kg |
| Coconut milk | 12.000 kg |
| Salt | 0.045 kg |
| Soy Sauce Japanese style | 0.050 kg |
| Asian fish sauce | 0.050 kg |
| Roux, white | 0.180 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the oil in a large pot or wok
• Lightly cook the red curry paste in the oil over medium heat
• Add the coconut milk and bring everything to the boil
• Season with salt, Asian fish sauce and the soy sauce
• Let it simmer lightly for 10 minutes, then blend it with the roux
• Mix the sauce and bring it briefly back to the boil
Suggestion:
• Of course, you can leave out the roux. Simply reduce the sauce until you have the desired consistency
| Nutritional values | per 100 ml |
|---|---|
| Energy | 960 kJ |
| Energy | 229 kcal |
| Fat | 23 g |
| - of which saturates | 18 g |
| Carbohydrates | 4.3 g |
| - of which sugar | 2.1 g |
| Fibre | 0.0 g |
| Protein | 2.1 g |
| Salt | 0.9 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Fish | yes |
| Soybeans | yes |
| Sesame seed | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.