This Thai red curry mayo is anything but basic. We’ve upped the flavors by adding coconut milk powder, and thanks to a few drops of polysorbate 80, it creates a perfect sauce or dip for your tempura, tacos, and more!
Difficulty
Easy
Ingredients
- 50g (1 egg) Whole Eggs
- 60g (2 oz) Thai Red Curry Paste
- 30g (¼ cup) Coconut Milk Powder
- 45g (3 tbsp) Limes, Juiced
- 20g (1 tbsp + 1 tsp) Sugar
- 7.5g (1 ½ tsp) Salt
- 3 drops Polysorbate 80
- 480g (2 cups) Neutral Flavored Oil
Equipment
- Blender
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
~ 2.5 Cups or 20oz
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Blend Ingredients
In a blender add the whole eggs, Thai red curry paste, Lime juice, sugar, salt, and polysorbate 80. Blend until smooth.
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Emulsify Oil
Continue blending while adding the neutral flavored oil in a slow steady stream. Do this slowly to create a proper emulsion.
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Serve
Serve with your favorite dishes as a sauce or a dip. This recipe pares great with our Tropical Tempura Shrimp!
Summary
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Thai Red Curry Mayo
Modernist Pantry
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Based on 1 Review(s)