Red Curry Hashbrown Vol-au-Vent
May 24, 2024

Crispy hashbrown in a luscious blend of coconut milk and red curry paste, enriched with aromatic Thai basil.

Ingredients

Red Curry Paste

Ingredients g (%) PC (g)
2000
Dried red chilli (chopped) 13.00 5.31% 106.12
Salt 5.00 2.04% 40.82
White peppercorns 5.00 2.04% 40.82
Shallots (chopped) 75.00 30.61% 612.24
Garlic (chopped) 50.00 20.41% 408.16
Lemongrass (chopped) 50.00 20.41% 408.16
Galangal (chopped) 5.00 2.04% 40.82
Cilantro roots (chopped) 30.00 12.24% 244.90
Kaffir lime (chopped) 5.00 2.04% 40.82
Shrimp paste 7.00 2.86% 57.14
Total 245.00 100.00% 2000.00

 

Red Curry Sauce

Ingredients g (%) PC (g)
2000
Coconut milk 375.00 14.85% 297.03
Red curry paste 245.00 9.70% 194.06
Chicken stock 250.00 9.90% 198.02
Fish sauce 30.00 1.19% 23.76
Palm sugar 45.00 1.78% 35.64
Thai basil 50.00 1.98% 39.60
Red pepper 50.00 1.98% 39.60
Chicken meat 1400.00 55.45% 1108.91
Foodcraft Fries – Hashbrown 80.00 3.17% 63.37
Total 2525.00 100.00% 2000.00
Preparation Procedure

Red Curry Paste           

  1. Blend all ingredients into a paste.
  2. Cook under low heat for 15 minutes or until fragrance.

 

Thai Red Curry Vol Au Vent​     

  1. Bring coconut milk to a boil.
  2. Cut Foodcraft hashbrowns into a huge cubes.
  3. Mix in red curry paste, chicken stock, fish sauce, palm sugar, Thai basil and red pepper, bring to a boil.
  4. Add in chicken meat and cook for 15 minutes under low heat.
  5. Add in Foodcraft hashbrowns and cook for another 5 minutes.

 

Assemble         

  1. Prepare puff pastry.
  2. Bake at 180°C for 10 minutes.
  3. Pour the red curry paste in the middle of the puff pastry.


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