Thai Red Curry Mayo

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

Blend Ingredients

In a blender add the whole eggs, Thai red curry paste, Lime juice, sugar, salt, and polysorbate 80. Blend until smooth.

Emulsify Oil

Continue blending while adding the neutral flavored oil in a slow steady stream. Do this slowly to create a proper emulsion.

Serve

Serve with your favorite dishes as a sauce or a dip. This recipe pares great with our Tropical Tempura Shrimp!

Thai Red Curry Mayo

Difficulty

Ingredients

Equipment

Timing

Yield

Blend Ingredients

Emulsify Oil

Serve