Red Thai Curry Noodles Recipe
Equipment
Ingredients
- 2 gr Galangal
- 2 gr Garlic
- 1.5 gr Special Ingredients Agar Agar Powder
- 5 gr Lemongrass
- Juice of 1 fresh lime
- 30 gr Diced onion
- 100 ml Coconut milk
- 25 gr Thai curry paste
- Molecular Spaghetti Kit
Instructions
- 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 an ice bath for 1 minute.
- Push the noodles out of the tubing with the syringe. Repeat if required.
Video
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