Offering an authentic taste of the south, massaman curry gets the royal treatment at Andara Phuket’s SILK Restaurant. Chef Skye Charoenphorn makes her Royal Thai-inspired dish with the finest Australian beef short rib, slow-cooked overnight to the perfect tenderness. The smooth yet delightfully complex curry is made from a rich broth of coconut milk infused with aromatic cardamom, cinnamon, cloves, star anise, cumin, bay leaves and nutmeg. Even the humble sweet potatoes in this dish extend the theme, coming from a Royal Project farm to add sweetness to the savoury broth and a tender morsel to match the mouthwatering beef.
Wine companion: For many the go-to wine for aromatic Thai curries is Riesling and at Andara Phuket the Gunderloch 2013 Riesling is on the list – THE best year for this wine. The slightly tart finish balances massaman’s rich blend of flavours.
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