Angus Beef Cheeks in a Southern Spiced Curry
When choosing the authentic Southern Thai dish to add to his menu, Executive Chef Tony Wrigley could not go past the robust flavours of the popular Gaeng Kua. Often combined with chunks of local pineapple, or fresh, local seafoods, the SALA Phuket rendition boasts generous portions of soft Australian Angus beef cheeks slowly braised in the Southern peppery curry paste with hearty mushrooms to compliment the beef. Splashes of coconut milk sweeten the dish and bring relief from the famed Thai heat, whilst fresh Thai herbs direct from the Chef’s Garden add fragrance and depth of flavour.
Beverage companion: Counter the heat from this authentic curry with a wonderfully balanced fresh and fruity riesling such as the Max Ferd, Richter Zeppelin Riesling. A trusted companion for this signature dish creating harmony between fragrant spice and light fruity flavours.
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