Chef's Recipe

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Penang Red Curry Coconut Chicken

Tamarind, Holland America Line’s onboard Asian fusion restaurant, is a favorite dining choice for many guests. The menu — including pho, sushi, Thai beef salad, Cantonese duck and scallops and prawns with garlic, ginger and chili — reflects the vibrant culinary influences of Southeast Asia under the direction of Master Chef Rudi Sodamin.

Ingredients

  • 1 can unsweetened coconut milk
  • 2 tablespoons Thai penang red curry paste
  • 8 oz heavy cream
  • brown sugar to taste
  • 3 chicken breasts, sliced
  • 2 oz baby eggplant, 1/2 inch dice
  • 1 red onion, finely sliced
  • 4 oz chicken stock
  • 2 limes, juiced
  • 1 tablespoons fish sauce
  • 2 oz green zucchini, ½ inch dice
  • 2 oz yellow zucchini, ½ inch dice
  • 2 oz asparagus spears, 1 inch in length
  • 2 oz snow peas
  • 2 tablespoons fresh Thai basil, chopped
  • 2 oz green bell pepper, cubed in ½ inch pieces
  • 2 oz yellow bell pepper, cubed in ½ inch pieces

Garnish

  • Cilantro
  • Peanuts
  • Thai basil
  • Scallions
  • Thai red chili pepper
  • Fresh lime


Preparation

  • Heat a wok and add coconut cream. Boil until coconut releases oil then add red curry paste and cook for 2-3 minutes.
  • Add cream, brown sugar, chicken, eggplant, red onions and chicken stock; bring to a rapid boil. Simmer for 3 minutes until sauce begins to thicken.
  • Add lime juice and fish sauce.
  • Add zucchini, asparagus, snow peas, Thai basil and bell peppers and cook just until vegetables are tender.
  • Spoon into serving bowls and top with peanuts, scallions, Thai basil, cilantro and red chili peppers.
  • Squeeze fresh lime just over top.

 

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