CURRY PEANUT ESPUMA

Sauté the curry paste with the oyster sauce and honey, then deglaze with soy sauce. Add the coconut milk and chicken stock, and bring everything to a boil.

Mix in the peanut butter and season to taste with fish sauce and salt.

Strain the mixture through a funnel and sieve into a 0.5 L whipper (e.g., Whipper Professional). Charge with one professional charger and shake vigorously about 18 times.

Since the espuma is very airy, it should always be added to the dish immediately before serving to prevent it from collapsing (especially with very hot soups). Pairs perfectly with:

Asian Soups & Bowls
- Pumpkin or Carrot Soup: The peanut aroma adds depth to the sweet base
- Sweet Potato Soup: A fantastic combination of textures
- Poké Bowls: As a warm topping over rice, avocado, and fried tofu.

Poultry and Meat
- Chicken Skewers: Ideal as a light alternative to heavy sauces
- Duck Breast: The spiciness of the curry complements the rich duck meat perfectly
- Seared Beef: Perfect on a beef steak with an Asian marinade

Seafood
- Sautéed King Prawns: A dollop of espuma directly on the hot prawns
- Scallops: The delicate foam highlights the sweetness of the scallops
- White Fish: For example, with steamed cod or pike-perch

Vegetarian Dishes
- Grilled Cauliflower: Ideal for cauliflower steaks
- Wok-Fried Vegetables: Simply add some espuma over the vegetables just before serving
- Baked Sweet Potatoes: As a fluffy filling for a baked potato

Credit: isi.com