- 1 tsp. red curry paste
- 1 tbsp. oyster sauce
- 1 tsp. honey
- 2 tbsp. soy sauce
- 300 ml coconut milk
- 150 ml chicken stock
- 4 tbsp. peanut butter
- 1 tsp. Fishsauce
Sauté the curry paste with oyster sauce and honey and deglaze with soy sauce. Add coconut milk and stock and bring to the boil.
Blend in the peanut butter and season with the fish sauce and salt.
Then pour through iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on 1 iSi Professional Charger and shake about 18 times.
This recipe is suitable for the following products
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