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Curries
Ancient Northern Chiangmai Curry
- 'Gaeng Hung Lay'
Slow cooked melting beef ‘w’ shallots, pickled garlic, & young ginger, ‘w’ an array of dry spices.
Then loaded ‘w’ freshly made curry paste in a beef stock.
Northern Chicken Thai Laksa - 'Khao Soi'
Soft textured egg noodles in a mildly spiced but rich flavoured, curry based broth served ‘w’ lime & pickled cabbage.
“From the mid 19th century this dish took firm roots in Northern Thailand to the modern day. Originating from the Yunnanese, Muslim, Chinese caravan traders.”
Massaman Curry - 'Massaman'
Slowly braised lamb or beef ‘w’ succulent peanuts,dry spices & pineapple, refreshed ‘w’ coconut milk.
“This very old dish was described in a poem by King Rama II (1767 – 1824)”.
Beef
Lamb
Green Curry - 'Gaeng Kiew Wan'
Served in our own freshly made curry paste ‘w’ Thai apple & pea eggplant ‘w’ coconut milk.
Pan Seared Giant Sea Scallops
Chicken
Prawns
