Thai Curry Pasta Coconut Foam (Print)

Linguine meets Thai red curry and coconut foam, blending vibrant flavors and creamy texture in a fusion main.

# Components:

→ Pasta

01 - 350 grams linguine or spaghetti
02 - Salt, for pasta water

→ Thai Curry Sauce

03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons Thai red curry paste
08 - 1 red bell pepper, thinly sliced
09 - 200 grams snap peas, trimmed
10 - 400 ml full-fat coconut milk
11 - 1 tablespoon soy sauce
12 - 1 teaspoon brown sugar
13 - Juice of 1 lime
14 - Fresh coriander, for garnish

→ Coconut Milk Foam

15 - 200 ml chilled full-fat coconut milk
16 - 1/2 teaspoon soy lecithin powder (optional)
17 - Pinch of salt

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Cook the chosen pasta until al dente, following package directions. Drain thoroughly, reserving approximately 1/4 cup of the starchy pasta water for later use.
02 - While the pasta is cooking, heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, approximately 3 minutes. Introduce the minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 - Stir in the Thai red curry paste. Cook for 2 minutes, stirring continuously, to fully develop its rich flavors and aromas.
04 - Add the sliced red bell pepper and trimmed snap peas to the skillet. Stir-fry for 2 minutes. Pour in the full-fat coconut milk, soy sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes, or until the vegetables are crisp-tender.
05 - Add the cooked pasta directly into the skillet with the curry sauce. Toss to ensure the pasta is thoroughly coated. If the sauce appears too thick, incorporate a little of the reserved pasta water to achieve a silky consistency. Finish by squeezing in the fresh lime juice and adjusting seasonings as needed.
06 - In a tall, narrow container, combine the chilled full-fat coconut milk, soy lecithin powder (if using), and a pinch of salt. Utilize an immersion blender or milk frother to vigorously whip the mixture until a light, airy foam forms.
07 - Spoon the finished pasta into shallow serving bowls. Generously top each portion with the prepared coconut milk foam. Garnish with fresh coriander leaves before serving immediately.

# Chef Secrets:

01 -
  • Ready in just 45 minutes for a weeknight exotic meal
  • Uses pantry staples with just a few specialty ingredients
  • Perfect balance of creamy, spicy, and tangy flavors
  • Impressive presentation with minimal effort
02 -
  • Can be made ahead minus the foam which should be prepared just before serving
  • Vegetarian as written but easily adaptable for vegans or meat eaters
  • Impressive enough for company but simple enough for a weeknight
03 -
  • Always taste and adjust your curry sauce before adding the pasta. The perfect balance should have heat spice sweetness and acidity in harmony. If it tastes flat add more lime juice if too spicy add a touch more coconut milk or sugar.
  • For the most stable foam chill your coconut milk and equipment in the refrigerator for at least an hour before preparing. When making the foam work quickly and serve immediately as it will begin to deflate after about 5 minutes. The contrast between the hot pasta and cool foam creates a magical temperature and texture experience that makes this dish truly special.

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