Hot Curry and Coconut Foam

Preparation info

  • Difficulty


  • Yield:

    1¼ cups

    liquid; twice as much when converted into foam

Appears in


By James Peterson

Published 1991

  • About

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 1 heaping tsp 5 g
butter 1 tbsp 15 g
coconut cream 3 fluid oz 100 ml
coconut milk 3 fluid oz 100 ml
powdered lecithin 3 g
iota carrageenan 0.75 g
cold water ¼ cup 60 ml


  1. Heat the curry powder in the butter in a small saucepan until the curry aroma wafts from the pan. Immediately cool by plunging the bottom of the pan in a bowl of cold water (don’t bother with ice) and leaving it there for a few seconds.
  2. Blend together the coconut cream and coconut milk and whisk in the curry mixture until evenly distributed. Blend in the powdered lecithin.
  3. In a separate saucepan, blend together the iota carrageenan and the water. Heat the mixture to 176°F (80°C) and blend the dissolved carrageenan into the coconut mixture. Immediately (the iota carrageenan must be hot and sets very quickly) transfer to a siphon and charge with 2 cylinders for a 1-pint (500 milliliter) siphon or 4 cylinders for a 1-quart (1 liter) siphon. Hold the siphon in a bain-marie or sous vide immersion bath at 158°F (70°C) for 2 hours before piping.