Curry Paste

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Tom Yum Kung has become one of the most favorite Thai dish of many people across the world . The taste is unique by balancing sourness, spiciness, a bit sweet, and a bit salty.

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Red Curry is called “Gaeng Dang” or “Gaeng Phed” in Thai. It has smooth texture and a proper spiciness. The paste is normally cooked a long with meat or pork to decrease bad meaty smell.

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By the smooth texture of coconut milk and the right level of spiciness, Green curry becomes a must try Thai spicy soup that is hard to resist, nowadays.

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Thasia Yellow curry is called “Kaeng Kari” in Thai. Mild taste, rich of mouth feel and aromatic are made from dried spices, rich of coconut cream and coconut milk, hence it is no doubt why this menu is popular outside of Thailand.

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Massaman Curry is a Southern Thai curry which influenced by Indian cuisine. As the origin, Massaman contains a lot of the dried spices such as chili, garlic, lemongrass, and galangal. It is normally cooked with chicken and lentils.