Asian Lab
Dishes from the four corners of Asia.
The epicentre of Asian cuisine in the Mercado da Ribeira is overseen by Portuguese chef Daniel Rente, one of our great specialists in Oriental food. As well as traditional dishes from his favourite continent (Asia, if you haven’t been paying attention) he brings to his creations some of the influences that the Portuguese left in the Orient. So don’t be surprised if you come across a Goan-style curry.Time Out says “Rente is a national leader in Asian cuisine and boasts two rare qualities: he studies what he cooks and he doesn’t let his menus stand still.”
Order NowRecipe
Caril phanaeng de frango
Caril phanaeng de frango, beringela, curgete e lima kaffir
This version of the Thai curry sometimes known as panang is slightly milder than the traditional recipe, and so ideal for those who are wary of spicy foods. Daniel Rente, head chef at Asian Lab and author of this recipe created specifically for the Time Out Market, explains it here in detail. Dice the chicken breast, wash the aubergine and courgette and cut them into 2cm cubes, wash the cherry tomatoes and set aside. In a deep pan, start to soften the minced onion and garlic in the vegetable oil. Add the chicken (frango) and let it stew until golden. Then add the chopped tomatoes, aubergine (beringela) and courgette, and the kaffir lime leaves (on sale in all good supermarkets) and cook on a low flame to release the aromas. When the vegetables are well cooked, add the sesame, finely chopped coriander and curry paste. Cook for a further 10 minutes and then add the coconut milk and palm sugar. Adjust the seasoning and serve with Thai rice.
Ingredients
900 G CHICKEN BREAST
200 G CHERRY TOMATOES
200 G COURGETTE
50 G YELLOW CURRY PASTE
200 G AUBERGINE
600 ML COCONUT MILK
15 G PALM SUGAR
10 G FRESH CORIANDER
10 G BLACK SESAME SEEDS
50 G KAFFIR LIME LEAVES
10 G GARLIC
1 ONION
FINE SALT / PEPPER
VEGETABLE OIL
900 G THAI RICE (ALREADY COOKED)
