• Executive chef, ZapVerr, Bang Bar
• Professional cook since age 25
• Expert in traditional Thai cooking
Tender chicken with zucchini, eggplant, and bell peppers in a creamy coconut green curry sauce. Served with steamed jasmine rice.
green curry paste (chili, onion, garlic, galangal, lemongrass, kaffir peel, salt), chicken, coconut milk, zucchini, eggplant, basil, bell pepper, jasmine rice