Flip through the latest issue of Gulf Weekly.
THE Coral Beach Club’s latest culinary recruit, Chef Goy, hails from the Thai capital Bangkok.
Goy began cooking at home with his family from a very young age and it was quickly apparent that this young man had a flair for the culinary arts.
He attended the Institute of Arts & Food Service where he earned his degree and dived straight into the deep end of Bangkok’s hotel and restaurant scene. Such was his ability that he was recruited to work in Malaysia, which led him to follow the path of the “quick cuisines” to Hong Kong and Kowloon.
A hunger for travel landed him in Dubai for a number of years and he has now found himself at the helm of a new adventure as the Asian Fine Dining Chef at Coral Beach Club at Marina Beach, Manama, where he will no doubt be taking culinary excellence to yet another level.
Today he shares one of his favourite recipes with GulfWeekly readers.
Sautee seafood in red curry
Ingredients:
200gm fresh shrimp
150gm squid
200gm mussels
300gm swimming crab legs
1/2 cups coconut cream
2 tbsp chu chi curry paste
1 tbsp fish sauce
1 tbsp palm sugar
1-2 chilli julienned
Thickly shredded kafir lime leaves and finely chopped cilantro to garnish.
Preparation:
1) Clean the shrimps, squids, mussels and swimming legs of crabs and cut into bite size pieces.
2) Heat a bit of oil to break down the chu chi curry paste with coconut cream as well until aromatic. Add fish sauce, palm sugar to taste and finally add all of the seafood, stir until cook. Remove from heat, garnish with shredded kafir lime and cilantro to be served.
