James Peterson

Hot Curry and Coconut Foam

Preparation info

  • Yield:

    1¼ cups

    liquid; twice as much when converted into foam

    • Difficulty

      Easy

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

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.

Ingredients

curry powder 1 heaping tsp

Method

  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 powder