Thai red curry noodles with agar agar
Want to surprise your guests with a dish combining Asian cooking and modern techniques? Thai red curry spaghetti made with Special Ingredients agar agar and our molecular spaghetti kit offer just that culinary experience.
With agar agar, a natural plant-based gelling agent, you can turn liquids into flexible, flavourful and original spaghetti. Using the supplied syringe and food-grade silicone tubes, you can create Thai curry “noodles”, served cold or lukewarm, perfect as a starter or main course.
Our molecular spaghetti kit provides everything you need to get started: practical, safe and designed to achieve professional results at home.
Add a touch of spectacle and innovation to your cooking with agar agar and discover how much fun it is to create surprising dishes with authentic flavour and beautiful presentation.
Ingredients used in this recipe
Thai red curry noodles with agar agar
Special Ingredients
2
20 minutes
30 minutes
Molecular Gastronomy
Agar agar
Want to surprise your guests with a dish combining Asian cooking and modern techniques? Thai red curry spaghetti made with Special Ingredients agar agar and our molecular spaghetti kit offer just that culinary experience.
With agar agar, a natural plant-based gelling agent, you can turn liquids into flexible, flavourful and original spaghetti. Using the supplied syringe and food-grade silicone tubes, you can create Thai curry “noodles”, served cold or lukewarm, perfect as a starter or main course.
Our molecular spaghetti kit provides everything you need to get started: practical, safe and designed to achieve professional results at home.
Add a touch of spectacle and innovation to your cooking with agar agar and discover how much fun it is to create surprising dishes with authentic flavour and beautiful presentation.
Ingredients
Ingredients
- 2g galangal
- 2g garlic
- 1.5g Special Ingredients Agar Agar
- 5g lemongrass
- Juice of 1 fresh lime
- 30g chopped onion
- 100ml coconut milk
- 25g Thai curry paste
Equipment
Directions
Finely chop the lemongrass.
Add a small amount of oil to a saucepan.
Add the lemongrass, chopped onion and garlic and sauté until softened.
Add the curry paste and stir. Add the coconut milk and bring to the boil, stirring continuously, then add the lime juice and galangal.
Use a blender to ensure all the ingredients are well combined.
Strain the mixture through a sieve into a bowl.
Measure out 100ml of the mixture and return it to the saucepan.
Using an immersion blender, gradually add 1.5g Agar Agar and bring back to the boil to activate the agar.
Using a food syringe and silicone tubing, fill the tube with the sauce (see the video).
Place the tube in an ice bath for 1 minute.
Push the noodles out of the tube using the syringe. Repeat as needed.