There are many varieties of curry enjoyed in Thailand. The curry pastes are prepared by crushing Thai herbs and spices. The pastes are then cooked in coconut milk together with basil leaves, bamboo slices, lime or other seasonal vegetables to complement the different flavours and meats.

41. Geang Keowan

Spicy Green Curry with bamboo strips, long beans and sweet basil.

Available with Chicken, Pork, Beef, King Prawns, Fish or Fresh Vegetables

42. Geang Dang

Rich and tangy Red Curry with bamboo strips, carrots and peppers.

Available with Chicken, Pork, Beef, Duck, King Prawns, Fish or Fresh Vegetables

43. Geang Garee

Mild Yellow Curry with onion, potato and pineapple.

Available with Chicken or King Prawns

44. Geang Penang

Mild Penang Curry with carrots, peppers and strips of kaffir lime.

Available with Chicken, Pork, Beef, King Prawns or Fish

45. Geang Massaman Neur

Mild Beef Stew style curry with onion, potato, carrots and cashew nuts.

46. Geang Par - Jungle Curry

Hot and spicy version of the red curry prepared without coconut milk.

Available with Chicken, Pork, Beef, Duck, King Prawns, Fish or Fresh Vegetables

95. Hom Mali - Jasmine Rice (Steamed)

93. Coconut Rice

91. Egg Fried Rice

92. Special Fried Rice with Chicken

92. Special Fried Rice with Prawn and Squid