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Featured Expert: Executive Chef Supanut Khanarak
Venue: Spice Market in the Four Seasons Hotel [Bangkok, Thailand]
Venue History: The Spice Market is designed with an interior that resembles an old spice market, and was voted by locals as “The Most Delicious Thai Restaurant” in Bangkok. The food is exceptionally spicy, and service is nothing short of what you would expect from a Four Seasons property.
In this video you’ll learn about Chef Ann’s signature dish, and see how she merges seafood influences from the southern parts of Thailand with her own spices from central Thailand. The dish was inspired by her mother’s pineapple curry, but she says that her mom won’t eat anything this spicy. She also credits her friends in Southern Thailand for inspiring her to add seafood influences, and I think you will find the differences in style to be unique when compared with the video we shot at the Westin Siray Bay Resort & Spa in Phuket, Thailand since they are not adding any chilis or other spices like Chef Ann does.
Video Contents
4.5 min – Kitchenless Chef Featured Entree (GEANG PHED NUA POO)
1.5 min – BONUS: Historical overview with Chef Ann
- 80 gr. crab meat
- 1 pc. Soft shell crab (cut half deep fried for garnish)
- 20 gr. green curry paste
- 20 gr. red curry paste
- 250 gr. coconut cream
- 40 gr. green, red, yellow chilies (slice)
- 40 gr. sweet basil
- 20 gr. pea egg plant
- 10 gr. kaffir lime leaves
- 20 gr. fish sauce
- 5 gr. palm sugar
- 2 pc. bettel leaves (deep-fried for garnish)
- Tempura flour
- Chicken stock
- fry the green and red curry paste (up to 20 minutes depending on heat)
- add fish sauce and palm sugar and fry for 5 minutes
- add coconut cream and chicken stock
- add chilies and white turmeric and pea egg plant
- simmer for a few seconds then add kaffir lime and sweet basil
- check the taste; dish should be spicy, salty and little sweet
- serve with deep fried soft shell crab and bettel leaves