Entrees & Curries
All entrees below are served with jasmine rice (brown rice add $1.50)
26. HOT BASIL – Thai chili, green & red bell peppers, onions, carrots, zucchini, garlic and basil.
27. CASHEW NUT – Celery,carrots, onions, garlic, and cashew nuts.
28. MIXED VEGETABLES – Broccoli, zucchini, napa cabbage, carrots, baby corn, cabbage, garlic, and mushrooms.
29. GARLIC & PEPPER – Ground peppers & fresh garlic over cabbage.
30. GINGER – Fresh ginger root, carrots, green onions, celery & onions.
31. SWEET & SOUR – Pineapple, cucumbers, tomatoes, onions, baby corn and mushrooms.
32. EGGPLANT – Eggplant, garlic, bell peppers, carrots, onions & basil.
33. PRARAM – Broccoli and carrots topped with peanut sauce.
34. PAD PED – Bamboo, chili, bell peppers, eggplants, carrots & basil.
35. PAD PRIK KHING – Green beans, carrots, onions and curry paste.
36. RED CURRY – Coconut milk, bamboo strips, bell peppers, basil pea & carrots in red curry paste. (Eggplant Optional)
37. GREEN CURRY – Coconut milk, bamboo strips, bell pepers, basil pea & carrots in green curry paste. (Eggplant Optional)
38. YELLOW CURRY – Coconut milk, potatoes, carrots and onions in yellow curry paste.
39. PANANG CURRY – Coconut milk, bell peppers, pineapple basil, in a panang curry paste.
40. MASSAMAN CURRY – Coconut milk, cashew nuts carrots, onions, potatoes in massaman curry paste.
40A. PINEAPPLE CURRY (BEST WHEN SERVED WITH DUCK) - Coconut milk, tomato, pineapple, bell pepper, basil and carrots in a red curry paste.