Nahm Prik Thai Cuisine

Green Curry (Gaeng Kiew Wan)

Green coconut curry with aubergine, bamboo shoot, red green pepper and sweet basil.

Penang Curry (Dry Curry)

Dry curry with fresh bean, lime leaves, coconut milk and sweet basil.

Duck Curry (Gaeng Phed Pedd Yang)

Roasted duck with red curry, coconut milk, cherry tomatoes, pineapple, grapes and sweet basil.

Massaman Curry

Rich blend of herbs and dry spices with coconut milk, potato, peanuts, crispy shallots.

Jungle Curry (Gaeng Pah)

Spicy jungle curry with vegetables – no coconut milk.

Red Curry (Gaeng Daeng)

Red coconut curry with aubergine, bamboo shoot, red green pepper and sweet basil.

Steamed Fish with Ginger (Pla Neung Khing)

streamed sea bass fillets with soy sauce, ginger, garlic, black fungus mushroom and topped with spring onions.

Fish Chu Chee

Crispy sea bass fillets topped with red curry sauce, coconut milk, red green pepper, kaffir lime leaves and sweet basil. Spicy.

Steamed Fish with Chili and Lemon (Pla Neung Manao)

Steamed sea bass fillets steamed with garlic, celery, chilli and lemon juice. Spicy.

Prawn Chu Chee

king prawn topped with red curry sauce, coconut milk, red green pepper, kaffir lime leaves and sweet basil. Spicy.

Fried Fish with Chili Sauce (Pla Rad Prik)

Crispy spicy sea bass fillets on topped with red green pepper, chilli garlic sauce, onion, and sweet basil.

Scallops in Chili-Paste (Hoy Shell NamPrik Pow)

stir fried scallops with chilli oil, onion and sweet basil served on sizzling hot plate. Spicy.