Red curry crème

This crème adds a bit of a kick to a composition.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Red curry crème

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red curry oil






egg whites



lime juice



salt and pepper

Preparation method

  • Place all the ingredients, except for the oil, in a measuring jug and blend with a hand-held blender.
  • Add the oil drop by drop while continuing to blend until you have a smooth crème.
  • Season to taste with salt and pepper.
  • Store in the refrigerator.

Serving suggestions

  • As a component in a composition with a sea bass ceviche, red onion, sweetcorn, and avocado.
  • As a component in a composition with butler's steak, aubergine, shallot, and coconut rice.

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