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Mango curries are sweet, fruity and spicy, and they pair wonderfully with roasted meats such as pork loin or chicken breasts. This curry recipe is one of my favorites and I use it on many week day meals, but if I'm having a party or nice dinner I like to fancy it up some by turning it into a hot foam that blows away my friends!
Depending on the spice level of your red curry paste and your own tolerances, you can increase or decrease the amount used so you don't overwhelm your palette.
This recipe can work as a template for most curries or flavorful sauces. As long as the sauce is pretty liquidy and you can puree and strain it you can get similar results. Just combine about 2 cups of the strained liquid with 3/4 teaspoons agar agar and follow the "For the Mango Curry Foam" directions below.
Professional Tip: This recipe is written for home cooks and the measurements are rounded. For a more exact recipe the goal is to use the agar agar in a 0.5% ratio with the liquid. You can measure the strained liquid and combine 0.5% agar to it, or 1 gram of agar per every 200 grams of liquid. This will result in identical measurements every time and if you are scaling the recipe then gram measurements should be used instead of cups and teaspoons.
Note: You can learn more by viewing all my whipping siphon articles and recipes.
Measuring Note: Many home cooks are intimidated by using modernist ingredients because they are usually measured in grams. This recipe simplifies the process and uses regular volume measurements but I do recommend reading about how to measure modernist ingredients for a detailed look at why grams are more effective. This is especially important if you are going to scale a recipe up or down, or are working in a professional kitchen.
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Heat oil in a pan over medium heat. Add the onion, garlic, ginger and curry paste then stir for 3 to 5 minutes, being careful not to burn it. Add the coconut milk, water, mango, and tomatoes then bring to a simmer. Reduce the heat and cook for 15 minutes, until it is reduced slightly.
Remove from the heat and puree well with a standing blender or immersion blender.
Strain into a pot or bowl. There should be about 2 cups of liquid.
Combine the strained liquid and the agar agar and blend together. Place in a pot and bring to a boil while stirring regularly. Let simmer for 3 to 5 minutes, stirring regularly. Whisk in the lime juice, remove from the heat, and let cool fully until gelled.
Puree well with a standing blender or immersion blender until smooth. Add the puree to a whipping siphon, seal the siphon, and charge it.
Shake several times before dispensing. The foam can be served warm or cold.
If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!