Red Thai Curry

Experience the authentic warmth of Thailand with this rich Red Curry, perfectly prepared in your Genier kettle.

The automated stirring and steady heat allow the fragrant red curry paste to meld seamlessly with creamy coconut milk, creating a sauce that is consistently smooth and full of depth.

Each batch delivers a professional balance of spice and creaminess, ensuring the proteins stay perfectly tender for a high-quality, soul-warming meal every time.

Process Time: 40 min

Watch Red Thai Curry Tutorial Video

Cooking program



Place folding tool and mixing hook in mixing kettle

Add red curry paste and coconut cream

125°C
0:06
-
60

Add chicken

125°C
0:05
-
60

Add water

95°C
0:25
11 L
60

Add coconut milk, sugar, fish sauce, red chili and thai basil

95°C
0:03
-
40

Ingredients for 100 kg

  • Red curry paste5 Kg
  • Coconut cream11 Kg
  • Chicken thigs, boneless48 Kg
  • Water 11 L
  • Makrut lime leas, thinly sliced 300 g
  • Red chili1,1 kg
  • Coconut milk17 L
  • Sugar 2kg
  • Fish sauce 2,9 L
  • Thai basil1,1 Kg

Instructions

  • Place folding tool and mixing hook in mixing kettle
  • Add red curry paste and coconut cream, set temperature 125°C and mixing forward only, speed 60
  • Add chicken and set mixing forward only, speed 60
  • Add water and simmer 25 min or until chicken is tender, set mixing forward only, speed 60
  • Add coconut milk and seasonings and bring to boil, set mixing forward only, speed 40
    • Chef's note
      This recipe serves as a great base. Feel free to add your favorite vegetables as you like.