With 22 years of culinary expertise and a deep appreciation for Thai flavors, Chef Mohamed Al Okla has mastered the delicate balance of Thai cuisine. His signature dish, Classic Thai Green Seafood Curry, demonstrates his understanding of the four fundamental Thai tastes: salty, sweet, sour, and spicy.
A Dash of His Past
Chef Mohamed's culinary journey has taken him through some of the world's most prestigious kitchens, including Raffles Dubai, Shangri-La Muscat, Four Seasons Riyadh, and Conrad Dubai.
Currently serving as Executive Sous Chef at Chedi Muscat, he has developed a particular affinity for Thai cuisine, appreciating its complexity and depth of flavors. His dedication to authenticity and commitment to excellence have earned him recognition across the Middle East and Asia.
Throughout his career, Chef Mohamed has focused on mastering the intricate balance of Thai ingredients and cooking techniques, believing that true Thai cuisine is an art form that requires both precision and intuition.
His Signature Dish: Classic Thai Green Seafood Curry
Chef Mohamed's signature dish demonstrates how global culinary traditions can be mastered while maintaining their authentic essence. His Thai Green Seafood Curry reflects not only his technical expertise but also his understanding that great dishes should be both accessible and extraordinary.
This vibrant curry combines the heat of green chilies, the sweetness of coconut milk, and the freshness of seafood. The dish features chunks of white fish, king prawns, and squid, swimming in a fragrant sauce made with traditional Thai green curry paste and MAGGI® Coconut Milk Powder. Each spoonful delivers the authentic taste of Thailand's seaside kitchens.
Classic Thai Green Seafood Curry
| Ingredients | |
|---|---|
| 200g Thai green curry paste | 300g White fish (cut into 3cm chunks) |
| 120g King prawns | 200g Squid |
| 100g MAGGI® Coconut Milk Powder | 30ml Fish sauce |
| 20g Lime juice | 10g Salt |
| 5g Basil leaves | 10ml Vegetable oil |
| 5g Palm sugar | 80g Baby eggplant |
| 5g Thai red chili | |
Method
| Classic Thai Green Seafood Curry | |
|---|---|
| 1. Heat oil in a saucepan over medium-high heat. | |
| 2. Add curry paste and cook, stirring until fragrant, about 2-3 minutes. | |
| 3. Add stock or water, coconut milk made with MAGGI® Coconut Milk Powder and lime leaves. Simmer for 5 minutes for flavors to infuse. | |
| 4. Stir in sugar, fish sauce and lime juice. | |
| 5. Add seafood and vegetables. Bring to a simmer and cook for 5 minutes or until vegetables are tender and seafood is just cooked. Taste, and adjust seasoning with sugar, fish sauce or lime juice as needed. Stir in half the basil leaves. | |
| 6. Serve curry with rice and garnish with remaining basil leaves. | |