Easy
1¼ cups
liquid; twice as much when converted into foamPublished 1991
Cooking curry powder in a little butter before adding it to a mix of coconut milk and coconut cream brings out the curry’s flavor and creates a fat-based foam. This foam makes a delicate topping for seafood and chicken.
curry powder | ||
butter | ||
coconut cream | ||
coconut milk | ||
powdered lecithin | ||
iota carrageenan | ||
cold water |
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.