The Pool Bar

Beef Rib Green Curry

Ingredients
   300g beef ribs
   500g of green c curry paste
   300g fresh coconut milk
   300g palm sugar
   20g fish sauce
   2 pcs egg plant
   5g Thai small egg plant
   5g red chili
   5pcs sweet basil
   5 pcs kaffir lime leaf

Cooking instructions
Sous vide beef ribs cooked at 74 Celsius for a period of 12 hrs.

Cook 100 grams of fresh coconut milk slowly along with green curry paste on a medium heat, stir it until the coconut milk is boiled and then add another 100 grams of fresh coconut milk.

Keep stirring until it is boiled and then add prepared beef ribs, shredded kafir lime leaves, sweet basil and the remaining coconut milk.

After that add fish sauce, palm sugar and Thai eggplant while the heat is still on.

Stir for 5 more minutes and then it's ready to serve along with jasmine rice.

Executive Chef Aum Suphaphong
Born and raised in the northern part of Thailand called "Nan" Aum grew up in a family that owned a traditional Thai food restaurant. Seeing his parents cooking in the kitchen inspired him to pursue a culinary career.

Aum has an impressive background in Italian & Thai Fusion cuisine and has worked in several luxury hotels and fine dining restaurants including "The view" at Soneva Kiri Resort & Spa, where he sharpened his cooking skills with a Michelin chef and also at JW Marriot Phuket as a head chef.

Prior joining  HGI Phuket, Chef Aum joined the pre-opening team at Al Fresco - the Italian fine dining restaurant at Tree House Villas, Koh Yao Noi  - which enhanced his inspiration bringing Italian flavour to the mother recipes of his childhood. 

Today, at HGI Phuket Chef Aum creates menus that satisfy local and international guests featuring the chef’s best selling menu, BBQs and curry with a mix of Asian and contemporary style.

His signature dish is Beef Ribs Curry with longan and orange zest.