Vegan Thai Curry Vegetables

Total Page：16

File Type：pdf, Size：1020Kb

Vegan Thai Curry Vegetables By Elaine Louie YIELD 4 servings TIME 1 hour INGREDIENTS PREPARATION One 13 1/2-ounce can coconut milk Step 1 (do not shake can) Open the can of coconut milk without shaking it. Spoon 6 tablespoons ½ cup vegetable stock of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a 4 teaspoons soy sauce medium bowl, combine vegetable stock, soy sauce, and palm or brown 4 teaspoons palm sugar or brown sugar. Stir until the sugar is dissolved. sugar 6 tablespoons Thai green curry Step 2 paste, like Thai Taste, Maesri, and Place saucepan of coconut cream over medium-high heat until it Thai Kitchen, none of which have begins to bubble. Add curry paste and reduce heat to medium-low. Stir shrimp or fish paste constantly until very fragrant, about 3 minutes; adjust heat as needed ½ cup diced (1/2 inch) onion to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are ⅔ cup diced (1/2 inch) red bell hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and pepper reduce heat to low. Simmer, uncovered, until the vegetables are ⅔ cup diced (1/2 inch) zucchini or tender, about 10 minutes. other summer squash ⅔ cup diced (1/2 inch) peeled sweet Step 3 potato Add the soy sauce mixture and a generous squeeze of fresh lime juice ⅔ cup sliced bamboo shoots, rinsed to taste; you may use the juice of an entire lime. Stir and mix well. Add and drained up to 1/4 cup water if the curry seems too thick. 1 cup green beans, trimmed and cut Step 4 into 1 1/2 inch lengths To serve, place the curry in a warm serving bowl and garnish with the ⅔ cup diced (1/2 inch) Asian basil chiffonade. If desired, serve over jasmine rice. eggplant 1 lime 8 large basil leaves, cut into thin PRIVATE NOTES chiffonade Leave a Private Note on this recipe and see it here. Adapted from Drew Spangler Faulkner.

Copy Link

Recommended publications

Red Thai Curry.Indd
Thai Red Curry Servings: 4 Ingredients 2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped (optional) Steamed rice or cauliflower rice pairs great with red Thai curry. What you’ll need measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4 Amount Per Serving Instructions _____________________________ Calories 180 _____________________________ 1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value _____________________________ Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook _____________________________ shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% _____________________________ 3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% _____________________________ for 1 minute. Sodium 827mg 36% _____________________________ 4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% _____________________________ 5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% _____________________________ Sugars 3.5g 6.
[Show full text]
DINNER-MENU-JAN-2012.Pdf
www.thaitopaz-sat.com THAI topaz “Healthy, Authentic Fine Thai Cuisine” APPETIZERS THAI TOPAZ CHICKEN SATAY (6 SKEWERS) 5.95 TRADITIONAL, GRILLED, MARINADED CHICKEN SKEWERS SERVED WITH HOMEMADE PEANUT SAUCE AND THAI CUCUMBER SALAD STEAMED POTSTICKERS (5 PCS) (VEGGIE & PORK) 4.50 SUMMER ROLL FRESH VEGETABLES AND VERMICELLI NOODLES WRAPPED IN THIN, SOFT RICE PAPER SERVED WITH LIGHT, HOMEMADE PEANUT SAUCE - VEGGIE (5 PCS) 4.15 - SHRIMP (5 PCS) 4.95 FRIED SPRING ROLL SEASONED VEGETABLES, CLEAR NOODLES AND BLACK MUSHROOMS WRAPPED AND FRIED TO GOLDEN PERFECTION - VEGGIE (5 PCS) 4.15 - CHICKEN (5 PCS) 4.50 TOPAZ CRAB SUPREME (5 PCS) (FRIED CRAB RANGOON) 4.50 TOPAZ PLATTERS 8.50 TRY ALL OF OUR CUSTOMER-FAVORITE APPETIZERS IN ONE PLATE - CRAB SUPREME (5 PCS), VEGGIE SPRING ROLLS (3 PCS) AND VEGGIE SUMMER ROLLS (3 PCS) SHRIMP PARCEL (5 PCS) 4.95 ANOTHER CUSTOMER FAVORITE!! GOLDEN BROWN, THINLY WRAPPED SEASONED SHRIMPS SERVED WITH HOMEMADE, SWEET AND SOUR SAUCE MIANG KAI (CHICKEN LETTUCE WRAPS) 6.95 MINCED CHICKEN BREAST COOKED IN OUR SPECIAL, TASTY SAUCE SERVED WITH LETTUCE LEAVES, GINGER, PEANUTS AND FRESH LIME *** SPICY SCALE: 1 thru 5 PLUS*** Add Extra Meat or Shrimp (6) for $2.50, Vegetables $1.50 SOUPS TOM YUM (SMALL) (FIRE HOT POT) SPICY CLEAR SOUP WITH LEMONGRASS, TOMATOES , LIME LEAVES, LIME JUICE, MUSHROOMS AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 TOM KHA LIGHT COCONUT MILK SOUP WITH LEMONGRASS, GALANGAL, LIME LEAVES, MUSHROOMS, LIME JUICE AND THAI CHILI - CHICKEN or TOFU 5.25 10.50 - SHRIMP 6.25 11.50 EGG DROP SOUP 2.50 A THAI TOPAZ STYLE SOUP WITH VEGETABLES, BLACK MUSHROOM STRIPS, THICKENED WITH EGG DROP, TOPPED WITH AROMATIC FRIED GARLIC, CILANTRO AND PEPPER VEGETABLE SOUP 2.50 CARROTS, ONIONS, CABBAGE AND CELERY IN A CLEAR BROTH SALADS THAI SALAD 4.25 FRESH GARDEN SALAD, CUCUMBERS, TOMATOES AND THAI HERBS SERVED WITH OUR LIGHT, HOMEMADE, PEANUT DRESSING AND A SPLASH OF LIME JUICE - CHICKEN 5.25 - SHRIMP 6.25 YUMS YUMS ARE VERY POPULAR THAI SALADS W/ ALL THE CLASSIC FLAVORS OF THAI CUISINE: SWEET, SPICY, SOUR AND SALTY.
[Show full text]
Green Curry Paste
GREEN THAI CURRY PASTE INGREDIENTS Makes 1 ½ cups • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon white pepper corns • 9 cloves garlic (pressed or finely chopped) • One 8cm piece galangal or ginger • 2 Shallots or one red onion • 2 cup of fresh coriander root (and leaves if you wish) • 4 tablespoon shrimp paste • Juice and zest of 2 medium limes • 6 green chilies- seeded, one or 2 red chilies • 1 stick lemongrass (minced or finely chopped) • ½ cup Vietnamese mint, 2 kaffir lime leaves • 1 ½ teaspoon grated palm sugar/ brown sugar www.tasteofthetopend.com City of Darwin GREEN THAI CURRY PASTE WHAT TO DO • Toast the coriander and cumin seeds in a dry frying pan for a few minutes until fragrant. • Grind these spices with the peppercorns in a large mortar and pestle • Chop the chilies (without seeds), lemon grass, coriander roots, Vietnamese mint (without stems) and kaffir lime leaves and dice the shallots. • Grate the garlic and ginger or galangal and zest the limes • Add in these ingredients in batches and crush in the mortar and pestle until smooth with the shrimp paste and palm grated palm sugar • Now squeeze in the lime juice • This smooth paste can be used in all Green curry recipes- Nearly all of these ingredients can be grown all year in the Darwin region and makes an amazing base to Thai style curries. The paste can be kept in the fridge for a couple of weeks or frozen. If you don’t have a mortar and pestle, you can use a hand whizzer or blender.
[Show full text]
Healthy Food Traditions of Asia: Exploratory Case Studies From
Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
[Show full text]
L'oriental Dinner Menu
L’ORIENTAL DINNER MENU SUSHI NORIMAKI (Rolls 8pcs) $9.75 or TEMAKI (Cone 1 pc) $9.75 CALIFORNIA Crab, Avocado, Cucumber BAHAMA Shrimp Tempura BERMUDIAN Spicy Tuna, Scallion SPIDER Soft-shell Crab Tempura ALASKA Salmon HAWAII Smoked Eel, Cucumber AMERICAN DREAM Yellowtail, Scallion BANGKOK Spicy Salmon, Scallion L’ORIENTAL SIGNATURE SUSHI ROLLS Master Chef Bart’s creations CRAZY ROLL $16.50 mango, cucumber, crabmeat, tobiko, special sauce inside KUMA KUMA $16.75 chopped combination of golden-fried tuna, salmon & snapper with chef’s special sauce SPICY CRUNCHY ROLL $19.75 spicy hamachi, cucumber & avocado topped with spicy tuna, crunchy flakes, tobiko & spicy chili sauces CHEF ROLL $19.75 shrimp tempura, spicy salmon & cucumber wrapped in soy paper, topped with spicy crab, wasabi mayo & eel sauce SURF & TURF $19.75 spicy tuna, shrimp tempura, seaweed salad, topped with beef tenderloin, avocado, spicy mayo & sesame seeds RAINBOW ROLL $20.75 fresh salmon belly & cream cheese maki topped with fresh tuna, salmon & yellowtail TORCH SALMON $20.75 filled with crab salad, shrimp tempura & avocado topped with fresh salmon & chef sauce ECLIPSE ROLL (riceless) $21.75 deep-fried roll with seaweed salad, crab meat & shrimp tempura, topped with masago, scallion & special sauce SAHIMI ROLL $20.75 salmon, tuna, yellow tail and crab salad, wrapped in cucumber skin, topped with spicy sauce OCEANA ROLL $20.75 soft-shell crab, seaweed salad, topped with crab-stick tempura and spicy crunchy tuna NIGIRI SASHIMI (2pcs) (3pcs) Mackerel (saba) $8.50 $9.75 APPETIZERS
[Show full text]
Pemegang Sijil Halal Produk Makanan
SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
[Show full text]
Appetiser Platter
APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai
[Show full text]
What's Cooking Thailand
WHAT’S COOKING THAILAND GREEN CURRY WITH SHRIMP & JASMINE RICE Thai Green Curry with Shrimp Curry Paste, adapted from "Cracking the Coconut" by Su-Mei Yu. Shrimp in green curry sauce, adapted from "From Curries to Kebabs" by Madhur Jaffrey An authentic Thai curry is a labor of love. The bulk of the work goes into making the curry paste, which involves fine chopping, followed by pounding of about 15 ingredients. Of the 2+ hours that the finished dish requires, 2 hours are spent preparing the curry paste. It's a time-consuming project, one that should be reserved for the weekend. Once you make your own curry paste, you'll probably never use the canned stuff again; the intensity of flavors from the real thing do not compare. After rounds of recipe testing, I highly recommend using a large mortar and pestle instead of a blender or food processor to make the paste. The pounding of a mortar and pestle yields a smoother, finer paste, which results in a smoother curry sauce. It's worth the investment -- plus you can use your new toy to make pesto, guacamole and experiment with grinding for other cuisines. The recipes below consist of many ingredients that may be new to the Western cook. Please consult the glossary page for background and shopping details for ingredients and equipment. One final note: The amounts for the curry paste are enough for one curry dish, plus a little extra. If you double the recipe, you'll have enough to freeze and use for another occasion.
[Show full text]
Let's Eat Malaysian
LET’S EAT MALAYSIAN By Dorothy Pow Choo Loader There are 260 recipes in this book This version was created on August 15th 2016 SERVES = 3 PER RECIPE UNLESS OTHERWISE NOTED Contents NOTES ............................................................................................................................................................................. 11 INGREDIENT BRANDS ................................................................................................................................................. 14 BEEF ................................................................................................................................................................................ 15 Coffee Beef Ribs........................................................................................................................................................... 16 Beef Curry .................................................................................................................................................................... 17 Pepper Beef ................................................................................................................................................................... 18 Tangy Beef ................................................................................................................................................................... 19 Beef Rendang...............................................................................................................................................................
[Show full text]
Thai Restaurant
47. PAD PRIG THAI GATIAM $15.50 SPICY THAI SALAD Wok fried (chicken or beef) with 66. LAAB $16.90 garlic, pepper, carrot and broccoli A spicy blend of ground rice, chilli, fresh Thai herbs 48. PAD WAN $15.50 and salad with minced (chicken or beef) Wok fried (chicken or beef) with carrot and 67. NUA NAM TOK $16.90 pumpkin in sweet orange and herb sauce Char grilled beef, thinly sliced flavoured with NOODLE DISHES ground rice, fresh Thai herbs and tamarind sauce 50. PAD THAI $15.50 68. YAM NUA $16.90 Thai stir fried rice noodles Favourite Thai spicy chargrilled beef salad (chicken or beef or prawn) with crushed peanut, HOUSE SPECIAL egg, chilli jam and bean sprouts 70. MOO YANG TA KRAI $16.90 52. PAD CEE IEW $15.50 Char grilled boneless lean pork marinated in THAI RESTAURANT _______________________________________________________________ Stir fried noodles in sweet soy sauce lemon grass sauce served with a mixture (chicken or beef or prawn) with egg, of shredded carrots and spicy vegetable salad carrot and Chinese broccoli 71. GOONG PLA $16.90 PRAWN DISHES Spicy king prawns with lemon grass, C i v i c 53. GOONG GANG PANANG $16.90 herbs, cucumber, tomato and fresh salad Creamy red prawn curry with crushed peanuts, 72. PAD NUA TA KRAI $16.90 65 London Circuit kaffir leaves topped with crispy egg noodles Spicy wok fried beef, with lemon grass, (Melbourne Building) 54. GOONG GRATIAM $16.90 carrot, pumpkin with chilli tamarind sauce Canberra City King prawns with garlic and pepper, FAVOURITES served with steamed carrot and broccoli 73.
[Show full text]
Soup Appetizer
SOUP ASPARAGUS SOUP Scented with coconut cream, Thai asparagus, basil flavor grissini breadstick and crispy eggplant 35.00 TOM YUM GOONG (S), (N) Hot and sour soup with shrimp, cherry tomato and straw mushroom 35.00 SOTO BETAWI (S), (N) Indonesian beef soup with coconut milk and vegetable 35.00 APPETIZER CHICKEN SATAY Marinated grilled skewer served with onion, tomato salsa and peanut sauce 30.00 SOM TAM (S) , (N) Green papaya, onion, beans, tomato, red chili, coriander tossed in sweet chili dressing 30.00 BEEF SATAY Marinated grilled skewer served with onion, tomato salsa and peanut sauce 35.00 ROUGE ROCK SHRIMP (S) Deep fried battered shrimp coated with spicy mayo 40.00 THAI BEEF SALAD (S) Grilled beef fillet with green leaves, onion, tomatoes in spicy sour dressing 40.00 SATE LILIT (S) Balinese seafood satay in lemon grass stick served with sambal matah 40.00 WASABI PRAWN Tossed in wasabi mayo sauce and drizzled with mango salsa 40.00 TUNA TARTARE Freshly chopped saku tuna, mixed with fried onion and lemon grass, mint, coriander tossed in sour dressing 45.00 (S) – Spicy Dishes (N) – Contains Nuts All prices are in UAE dirhams and are subject to 10% service charge,6% tourism fee and 4% municipality fee DIMSUM Steam/ fried Vegetable spring roll 25.00 Chicken suimai dumpling 25.00 Lotus paste bun 25.00 Chicken pocket 25.00 Barbecue chicken bun 25.00 Salted egg custard bun 25.00 Prawn har kao dumpling 25.00 Duck spring roll 30.00 Pandan leaf chicken (S) 30.00 SUSHI CHERRY BLOSSOM Combination of crab stick, mayonnaise, cucumber, and avocado
[Show full text]
Thai Cuisine Thai Cuisine Thai Cuisine Thai Cuisine
THAI CUISINE THAI CUISINE THAI CUISINE THAI CUISINE DIM SUM MENU SOUPS RICE G-3 Yellow Curry GINGER SAUCE Curry with onions and potatoes. GG-1 Bell peppers, ginger, Shrimp Dumplings (4pcs.) . $5.95 Fried Shrimp Taro (3pcs.) . $6.95 S1 Tom Yum S4 Tom Kha F-1 Vegetable Fried Rice . $8 F-4 Basil Fried Rice Chicken, beef or pork $15 onions, scallions and mushrooms. National Thai soup, spicy and sour with This delicious creamy soup reflects F-2 Chicken, Beef or Served with chicken, beef Chicken, beef or pork $15 Vegetable Dumplings (4pcs.) . $5.95 Fried Shrimp Dumplings (4pcs.) $5.95 Shrimp $17 lime juice, rich with Thai ingredients the outstanding flavor of coconut milk, Pork Fried Rice . $8 or pork. $10 Shrimp or squid $16 like, galangal kaffir leaves,lemon grass galangal, kaffir leaves, lemon grass, Prawn $24 Vegetable plus tofu $13 . $5.95 F-3 F-5 Pineapple Fried Rice Chicken Shumai (4pcs.) Pan Fried Pork Dumplings (6pcs.) $9.50 and chili peppers. chili peppers and coconut milk. Moon Thai Fried Rice Combination fried rice with Shrimp and cashew nuts. $14 G-4 Mussamun Curry SWEET & SOUR SAUCE Royal style of curry with avocado, Har Grow Shrimp (4pcs.) . $5.95 Pan Fried Chicken Dumplings S1.1 Tom Yum Goong . $4.50 S4.1 Tom Kha Kai . $4.50 chicken, shrimp, squid, beef SS-1 Bell peppers, onions, scallions, potatoes cashew nut and coconut milk. (6pcs.) . $9.50 Shrimp with Thai straw Chicken with Thai straw and vegetables. $10 zucchini, pineapple and tomatoes. Stuffed Shrimp Eggplant (3pcs.).
[Show full text]