Curries

(V)             =  Vegetarian

(N)          =  Contains Nut

        = Medium Hot

= Hot & Spicy

Prices  

29.	Green Curry (Gang Keo-Wan)
	Traditional green curry cooked with coconut milk, green curry paste, lime leaves, aubergines, bamboo shoots, red and green peppers and sweet basil.
30.	Red Curry (Gang Phed Nor-Mai)
	Traditional red curry cooked with coconut milk, red curry paste, lime leaves, bamboo shoots, red and green peppers and sweet basil.
31.	Red Curry with Pineapple (Gang Sub-Pa-Rod)
	Similar to red curry with pineapple instead of bamboo shoots.
32.	Creamy Curry (Gang Panang)
	Mild creamy curry cooked with coconut milk and simmered until concentrated. Garnished with shredded lime leaves and sweet basil.
33.	Massamun Curry (Gang Massamun)  (N)
	Mild Muslim ragout from the Southern part of Thailand, cooked in rich coconut milk, peanuts, carrots, potatoes and onions.
34.	Roast Duck Curry (Gang Phed Ped Yang)
	Succulent breast of duck cooked in red curry paste, coconut milk with lime leaves, red and green peppers, pineapple, grapes and baby tomatoes.
35.	Jungle Curry (Gang Paa)
	Spicy curry cooked in chicken broth with red and green peppers, fresh peppercorns and shredded Grachai (lesser Galangal), aubergines, bamboo shoots and long beans.