A taste of Anantara Vacation Club at home is our blog feature which celebrates signature recipes incorporating traditional ingredients from the Club’s chefs and mixologists. Recipes ranging from refreshing cocktails to aromatic entrees and tantalizing deserts speak to the various Anantara Vacation Club properties, incorporating cultural elements reflective of the region.
Phuket’s Exquisite Thai Green Curry – A taste of Anantara Vacation Club at home
Today’s special dish is brought to you by Chef Boonson Pilong: Gaeng Kiew Waan Gai (Green Curry). A favorite at Chaam Restaurant in Phuket Mai Khao, this is your chance to learn how to prepare it when you are back home. This spicy, sweet and pungent curry will delight your family and bring the aromas and flavors of Thailand to your home.
50g Green Curry Paste*
190g Chicken Breast
70g Eggplant (small purple)
80g Eggplant (Chao Praya)
40g Sweet Basil
40g Chili Peppers (large red)
150g Coconut milk
20g Palm Sugar
20g Fish sauce
20g White Soya Sauce
For the green curry paste:
1 stalk Lemongrass, minced
1-3 Green Chili Peppers, sliced
1 Shallot, sliced
4-5 Garlic Cloves
1 thumb-size piece of Ginger, thinly sliced
1/2 cup chopped fresh Coriander/Cilantro leaves
1/2 cup fresh Basil
1/2 tsp. ground Cumin
1/2 tsp. ground White Pepper
1/2 tsp. ground Coriander
3 Tbsp. Fish Sauce
1 tsp. Shrimp Paste
2 Tbsp. Lime Juice
1 tsp. brown sugar
4 Tbsp. Coconut Milk (enough to blend ingredients)
- First prepare the green curry paste: blend all ingredients with a blender or mortar. If too salty, squeeze additional lime or lemon to taste.
- Heat cooking oil in small pan and add the Green Curry Paste and coconut milk. Toss in the Eggplants and Chilies, simmering slowly in to infuse the coconut milk
- Add the Chicken breast, followed by fish sauce, soya sauce and palm sugar.
- Simmer gently to dissolve the palm sugar and season to taste. Garnish with some sweet basil and fresh Chilies, serve and enjoy!
This dish is spicy, with a slight touch of sweetness, and calls for a wine to tame the heat. If you enjoy sparkling wines, try a Champagne Demi-Sec —the bit of residual sugar will quench the fire of the chilies while the bubbles will cleanse and refresh the palate. Green Curry also pairs well with a Gewürztraminer (German for “spicy grape”).
You can find Sr. Sous Chef Boonson Pilong cooking signature dishes daily at Chaam Restaurant, Anantara Vacation Club Phuket Mai Khao.
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