In response to Nora McLaughlin MacNeil on our Friends of Thavorn Facebook page, our Award Winning Chef at Thavorn Palm Beach Resort, Chef Khun Chompoo, has provided the recipe for one of her Award Winning Signature Dishes ‘GAENG KIEW WAAN TALAY‘ or the famous ‘Thai Green Curry’. Nora wrote:
Well Nora, as part of our personalised service to all Friends of Thavorn, please see Khun Chompoo’s recipe below for the perfect Thai Green Curry. All Friends of Thavorn are welcome to post questions about Authentic Thai Cuisine to our Award Winning Chef Khun Chompoo via our Friends of Thavorn Facebook Page.
Khun Chompoo’s Signature’s Award winning Dish of the month
“ GAENG KIEW WAAN TALAY”
Green Curry with Seafood
50 g Assorted fresh seafood (prawns, fish, squid)
50 g Green curry paste
200 ml Coconut cream (the first squeeze out)
200 ml Coconut milk
50 g White eggplants (crisp eggplants), cut in half
40 g Pea eggplants
6 leaves Kaffir lime leaves, tone in half
20 g Sweet basil leaves
5 chillies Red chillies (Prik Chee Fah), seeded
1½ tablespoons Fish sauce
1 teaspoon Palm sugar
- In a wok or saucepan, bring half the coconut cream to the boil and add green curry paste and stir and cook until fragrant for a few minutes.Add the rest of the coconut cream, coconut milk, fish sauce and palm sugar and bring back to the boil.
- Add the white eggplants and pea eggplants, and simmer until eggplants are cooked.
- Add the fish and simmer until the fish changed the colour and add the shrimps and squid and bring back to the boil.
- Stir kaffir lime leaves, chillies and sweet basil leaves and bring back to the boil and remove the heat.
- Serve with steamed rice.
Arroi Mak Kap
You can sample Khun Chompoo’s dishes at The Old Siam Restaruant at Thavorn Palm Beach Resort, Karon Beach, Phuket.