Red Curry Crème

Name: Red Curry Crème
Prep time: 10 min
Total time: 10 min
Yield: 295 ml
Cuisine: Asian
Ingredients: 18 ml Red Curry Paste; 180 ml Sunflower Oil; 45 ml Egg White; 40 ml Yogurt; 30 ml Rice Vinegar

Independent adaptation of a publicly published Jonnie Boer recipe. Not affiliated with, sponsored by, or endorsed by Jonnie Boer.

Red Curry Crème from a three-star kitchen.

Ratio

Red Curry Paste 18 mlSunflower Oil 180 mlEgg White 45 mlYogurt 40 mlRice Vinegar 30 ml

Ingredients

Red Curry Paste — 18 ml
Sunflower Oil — 180 ml
Egg White — 45 ml
Yogurt — 40 ml
Rice Vinegar — 30 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Jonnie Boer works in Dutch / modern at De Librije; credentials include Michelin 3* (De Librije).

Adapted from a Jonnie Boer recipe (Jonnie Boer / Albert Heijn Allerhande (pompoen pistache)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jonnie Boer / Albert Heijn Allerhande (pompoen pistache) (published as “Red Curry Crème”). Full citation lives in Provenance.