Mango Red Curry Agar Whipping Siphon Foam Recipe

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.