PANTRYFLEX

blend · curry sauce

★★★ KITCHENPrep 10 min

Cedardepot Red Curry Crème

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

Spiced sauce for rice, noodles, and proteins.

Ratio

Ratio by volume: Red Curry Past 18 ml, Sunflower Oil 180 ml, Egg White 45 ml, Yogurt 40 ml, Rice Vinegar 30 ml
Red Curry Past 18 mlSunflower Oil 180 mlEgg White 45 mlYogurt 40 mlRice Vinegar 30 ml

Ingredients

  • Red Curry Past — 4 EL Thai red curry (for curry oil; 180 ml oil used)
  • Sunflower Oil — 180 ml curry oil (from 600 ml sunflower + paste)
  • Egg White — 45 g egg white
  • Yogurt — 40 ml yogurt
  • Rice Vinegar — 30 ml rice vinegar

Method

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

Companion jar

Cedardepot Red Curry Crème wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

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

Originally published as Red Curry Crème.

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

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

Companion jar