Go to the Recipe: Quick Thai Green Curry Sous Vide Sauce
what about starting with a good pre-made green curry and adding the fish sauce, coconut cream, etc?
When and how are the mint, basil, lime leaf and cilantro added? And is the 26g of salt in the final step a typo?
Hi dana, the herbs are included in the first steps of blending. and yes 26 g is correct. 2.6% of the total mass. its a larger 1kg batch of sauce.
I tasted the sauce before adding any salt, and it was great. The liquid aminos add plenty of salt. Then I tasted it with half the salt, and it was too much. Next time I'm gonna omit the salt
The recipe is very unclear. You list each step with a little box of ingredients, but never use all of the ingredients. You answer the question below saying you have the herbs in the beginning. That needs to be made more clear on your page is that you print out. And at the end do we just assume we add the lime juice and salt?
I was wondering the same thing... how many grams of premade green curry could I use instead? That's a lot of work (and expensive) for a quick sauce. Could I use a 114g can of Mae Ploy green curry paste, plus the dates and then start at step 3?
Lime's are traditionally used as a final touch to the dish, it could be applied on the last step or after serving the protein that was used in the sous vide step. When chefs mention seasoning, they mean salt. If you ever watch cooking competition shows and they say that it lacks seasoning it means they didn't have enough salt to make the flavors develop, typically 1.5-2% by weight.
Hello there!
Why do you use Bragg liquid aminos? For what?
Hi Konstantin, we developed these recipes a few years back when we were making a product and selling it to the public. The reason for the Braggs was to get a soy sauce like hit of umami and salt with out the gluten. You can sub a low sodium soy sauce if gluten is no issue for you.
