Name: Red Thai Curry Noodles Recipe
Yield: 2
Cuisine: Molecular Gastronomy Main
Ingredients: 2g Galangal; 2g Garlic; 1.5g Special Ingredients Agar Agar Powder; 5g Lemongrass; Juice Of 1 Fresh Lime; 30g Diced Onion; 100ml Coconut Milk; 25g Thai Curry Paste; Molecular Spaghetti Kit

Create mouth watering Red Thai Curry Noodles using the Reverse Spherification technique.

Red Thai Curry Noodles Recipe

Rated 4.8 stars by 6 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Create mouth watering Red Thai Curry Noodles using the Reverse Spherification technique.

Author:

Special Ingredients

Ingredients

2g Galangal
2g Garlic
1.5g Special Ingredients Agar Agar Powder
5g Lemongrass
Juice Of 1 Fresh Lime
30g Diced Onion
100ml Coconut Milk
25g Thai Curry Paste

Equipment

Molecular Spaghetti Kit

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Directions

Slice the Lemongrass finely
In a Saucepan add a small amount of oil.
Add the Lemongrass, diced Onion and Garlic and sweat until soft.
Add the Curry Paste and mix, add the Coconut Milk and bring to the boil stirring constantly, add the Lime Juice and Galangal.
Use a Blender to ensure all ingredients are blended.
Pour the mixture through a sieve into a bowl.
Measure out 100ml of your mixture and put it back in your saucepan.
Whilst using a hand blender, gradually add 1.5g of Agar Agar and bring back to the boil to activate.
Using food grade syringe and silicon tubing fill the tubing with the sauce.
Place the tubing in a ice bath for 1 minute.
Push the noodles out of the tubing with the syringe. Repeat if required.

Recipe Video

Filed in: Agar Agar, Molecular Gastronomy, Molecular Spaghetti, Vegan, Vegetarian, Video Recipes

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Red Thai Curry Noodles Recipe

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Servings

Prep Time

Cook Time

Ingredients

Ingredients

Equipment

Directions

Recipe Video

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