The Thai chef de cuisine at this vibrant fresh fi sh restaurant in the Radisson Blu Deira Creek, brings a delicious twist to a classic lobster dish.
Chef Sonbun says: ‘This dish is my personal favourite. Plus, over the 20-year history of Fish Market, this dish has proven to be successful and popular among our guests. When you add a fresh lobster with Thai curry, it simply has an exquisite taste!’
• 450g lobster
• 1 tbsp Thai red curry paste
• 2 tbsp coconut milk
• 1 tsp fish sauce
• 1/3 tsp palm sugar
• 1/3 ltr water
• 1 tbsp oil
• 2 kaffir lime leaves
• 20g green beans
• 20g green peas
• 1 piece sliced red chilli
1 Cut the lobster in half, remove the meat and clean well.
2 Fry the lobster in hot oil, until half done and set aside.
3 Heat some oil in a pan and add the curry paste and stir fry.
4 Put in the coconut milk, fish sauce and sugar and allow to boil for about three minutes on low heat.
5 Add the green beans, green peas, lime leaves and lobster meat and cook.
6 Put the lobster mix in the cleaned-out shell and garnish with chilli.
Name: Sonbun Phongsri
Chef Sonbun has cooked in a wide variety of hotels across the GCC. He has been working as Thai chef de cuisine at the Fish Market, Radisson Blu Hotel Deira Creek, since March 2004.