Choose from the List below. Please mention the Mains and the sides in the notes Gaeng Keow Wan Gai (Green Curry with Chicken): A classic creamy and spicy Thai green curry with tender chicken pieces, bamboo shoots, bell peppers, and fresh Thai basil, simmered in coconut milk. Dietary Notes: Contains Meat. Naturally Gluten-Free. Can be made Vegetarian/Vegan with tofu or vegetables. Gaeng Phet Gai (Red Curry with Chicken): A rich and aromatic red curry with chicken, often containing green beans, bell peppers, and fresh kaffir lime leaves, in a coconut milk base. Dietary Notes: Contains Meat. Naturally Gluten-Free. Can be made Vegetarian/Vegan with tofu or vegetables. Massaman Gai (Massaman Curry with Chicken): A milder, richer, and slightly sweeter curry with influences from Persian and Indian cuisine, featuring tender chicken, potatoes, peanuts, and a unique blend of spices. Dietary Notes: Contains Meat, Nuts (peanuts). Naturally Gluten-Free. Can be made Vegetarian/Vegan with tofu or vegetables and without fish sauce. Pad See Ew Gai (Stir-fried Noodles with Chicken): Wide rice noodles stir-fried with tender chicken, Chinese broccoli, egg (optional), and a savory dark soy sauce. Dietary Notes: Contains Meat, Gluten (soy sauce). Can be made Vegetarian/Vegan with tofu and without egg. Pad Kra Pao Moo (Spicy Basil Pork/Chicken Stir-fry): A popular spicy stir-fry featuring minced pork or chicken, holy basil, garlic, and chili, served over rice. Dietary Notes: Contains Meat. Naturally Gluten-Free (ensure gluten-free soy sauce/fish sauce). Can be made Vegetarian/Vegan with tofu or mushrooms. Phanaeng Nuea (Panang Beef Curry): A thick, rich, and creamy red curry with beef, typically less spicy than green or red curry, and garnished with kaffir lime leaves. Dietary Notes: Contains Meat. Naturally Gluten-Free. Pla Tod Sam Rod (Three-Flavor Fish): Crispy fried whole fish (e.g., barramundi) topped with a sweet, sour, and spicy sauce. Dietary Notes: Contains Fish. Naturally Gluten-Free. Vegetarian/Tofu Main Dishes (Optional Add-on or Substitute) Gaeng Keow Wan Pak (Green Curry with Mixed Vegetables & Tofu): The vegetarian version of the green curry with a generous array of fresh seasonal vegetables and firm tofu. Dietary Notes: Vegetarian, Vegan, Gluten-Free. Pad Med Mamuang Himmapan Pak (Vegetable & Cashew Nut Stir-fry): Mixed vegetables and tofu stir-fried with cashews, chilies, and a savory sauce. Dietary Notes: Vegetarian, Vegan, Contains Nuts (cashews), Gluten (soy sauce). Can be made Gluten-Free. Side Dishes Khao Hom Mali (Jasmine Rice): Perfectly cooked fragrant steamed jasmine rice, a staple accompaniment. Dietary Notes: Vegetarian, Vegan, Gluten-Free. Khao Niao (Sticky Rice): Traditional Thai sticky rice, often served with curries or grilled meats. Dietary Notes: Vegetarian, Vegan, Gluten-Free. Pad Pak Ruam Mit (Stir-fried Mixed Vegetables): A vibrant mix of seasonal vegetables lightly stir-fried with garlic and a subtle seasoning. Dietary Notes: Vegetarian, Vegan, Gluten-Free. Som Tum (Green Papaya Salad - Mildly Spicy): Fresh shredded green papaya, carrots, green beans, peanuts, cherry tomatoes, and chili, pounded with a tangy lime dressing. Dietary Notes: Vegetarian, Vegan, Gluten-Free, Contains Nuts (peanuts). Can be made Nut-Free. Tom Yum Soup (Vegetarian Version): A clear, spicy, and sour soup with mushrooms, lemongrass, galangal, kaffir lime leaves, and fresh lime juice. Dietary Notes: Vegetarian, Vegan, Gluten-Free.
