Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,500 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

360

g

red curry oil

80

g

yoghurt

90

g

egg whites

20

g

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.

Previous page