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BIO Red Thai Curry Paste

The BIO Red Thai Curry Paste offers an authentic Thai spice blend made from high-quality organic ingredients, perfect for large-scale production.

vegan vegetarian gluten-free lactose-free nut-free peanut-free egg-free fish-free sesame-free freezer-friendly long-lasting convenience scalable batch-cooking sous-vide creamy portionable keep-warm-friendly

BIO Red Thai Curry Paste

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Recipe
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  • BIO-Chili-Paprika Powder
    100 g
  • BIO-Turmeric Powder (=BIO-Turmeric)
    50 g
  • BIO-Red-Beet Powder (=Red-Beet)
    30 g
  • BIO-Onion Powder
    20 g
  • BIO-Ginger Powder
    20 g
  • BIO-Galangal ground
    15 g
  • BIO-Coriander whole
    15 g
  • BIO-Cumin Cumin ground
    10 g
  • BIO-Tomato Paste 28TS
    200 g
  • BIO-Lemon Juice Concentrate
    100 ml
  • BIO-Garlic Paste classic
    150 g
  • BIO-Soy-Lecithin
    50 g
  • BIO-Salt, non-iodized (Atlantic Sea Salt)
    25 g

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Recipe Note

The BIO Red Thai Curry Paste is an exquisite blend of high-quality organic ingredients that offers an authentic Thai taste experience and is ideal for industrial production.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

This BIO Red Thai Curry Paste offers an authentic Thai taste experience and is ideal for industrial production. It stands out for its balanced spice mix and the use of high-quality BIO ingredients.

Preparation of BIO Red Thai Curry Paste for 25 servings

  1. Preparation of ingredients: Put all dry ingredients such as BIO-Chili-Paprika Powder, BIO-Turmeric Powder (=BIO-Turmeric), BIO-Red-Beet Powder (=Red-Beet), BIO-Onion Powder, BIO-Ginger Powder, BIO-Galangal ground, BIO-Coriander whole and BIO-Cumin Kumin ground into a large bowl.
  2. Mixing liquid ingredients: Add BIO-Tomato Paste 28TS, BIO-Lemon Juice Concentrate, BIO-Garlic Paste classic, BIO-Soy Lecithin and BIO-Salt, non-iodized (Atlantic Sea Salt) and mix well.
  3. Making the paste: Put the mixture into a powerful blender and process into a smooth paste with the addition of water. If necessary, add more water to achieve the desired consistency.
  4. Bottling and preserving: Fill the paste into sterilized jars and seal airtight. Pasteurize for longer shelf life.

Important: Pay attention to hygiene and store the paste in a cool and dry place.

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