Super Deluxe


Starters

  •  Kai Ho Bai Toei: Marinated Chicken wrapped in Pandanus Leaf.
  • Tod Mun Goong: (Crispy Prawn Cake): Deep fried a mixture of Prawn and Pork, with bread crumbs.
  • Tod Mun Pla: (Thai Fish Cake): White fish paste blended with red curry paste, green beans, kaffir lime leaves chili and deep fried, served with sweet chili sauce. (NEW)

 Soup

  • Tom Yum Goong/Gai/Salmon: Traditional Thai hot & sour clear soup, flavoured with lemongrass, lemon juice, lime leaves, chilies and coriander with Chicken/ Prawn/Salmon (NEW)
  • Tom Kha Gai/Goong: A soup with coconut milk and flavoured with lemongrass, kaffir lime leaves galangal, lime juice, fresh chili, coriander and mushroom with Chicken/Prawn.

Salad

  • Mixed Seafood Spicy Salad: Spicy mixed seafood salad with onions, fresh chilies, tomato and Thai salad dressing. (NEW)
  • Pla Goong: Prawns salad with lemongrass, mints, shallots tossed in Thai dressing and chilli paste. (NEW)

Main Course

 

Curry   **You will learn how to make curry paste from scratch**

  • Massaman Neua/Gae Curry: Thai-style Massaman curry with beef/lamb, potatoes, peanuts and a creamy coconut sauce, less spicy than the more familiar green or red Thai curries.
  • Kaeng Choo Chee Goong/ Pla Salmon: Prawn/Salmon in Choo Chee sauce with coconut cream and Thai herbs.

Stir Fried

  • Goong Pad Pong Garee: A very mild curry stir fried Prawn with onion, spring onion and pepper.

Specialties

  • Pla/Pla Mueng Nueng Ma-now: Fresh sea bass or Squid steamed in lemongrass and spicy Lime sauce
  • Pla Nueng See-iew : Fresh sea bass steamed in soy sauce, garnished with ginger, chillies, spring onions.

© Copyright 2017 Mai Thai Chef


Website Design Company