CURRY and FISH ENTREES
Meat Selection with entrée. Entrée served with a side of rice.
E38. Gaeng Dang Gai/Nuea (Red Curry) *
Chicken or beef, coconut milk, red curry paste bamboo shoots, bell peppers, and basil leaves.
E39. Gaeng Massamun (Massamun Curry) *
Chicken or beef, coconut milk with massaman curry paste, roasted peanuts and potatoes.
E40. Gaeng Khiao Waan (Green Curry) *
Chicken, beef, or shrimp in coconut milk, green curry paste, zucchini, peas, and basil leaves.
E41. Panang Gai or Neau (Panang Curry) *
Chicken or beef, simmered in coconut milk, panang curry paste, lime leaves, roasted peanuts, basil leaves, and Thai chilies.
E42. Gaeng Ped Pak Curry *
Choice of meat with combination of vegetables in coconut milk and red curry.
E43. Rama Thai *
Choice of meat with peanut curry sauce and coconut milk.
Serve on top of brocolli.
Please specify spiciness: Mild, Medium, or Hot
* Indicates Spicy
Fish Selection with entrée. Entrée served with a side of rice.
F44. Gaeng Ped Pla *
Deef-fried fish in coconut milk, red curry paste, kaffir lime leaves, and basil leaves.
F45. Choo Chee Pla *
Deep-fried fish with bamboo, onions, bell peppers, topped with choo chee curry sauce.
F46. Pla Tod Raad Prig *
Deep-fried fish topped with stir-fried Thai chili sauce with green onions and cilantro.
F47. Pla Naam Jeow *
Deep-fried fish topped with tasty chili sauce flavored with ginger, garlic, and Thai chilies.
F48. Pla Raad Khing *
Deep-fried fish topped with black bean sauce, green onions, ginger, and Thai chilies.