with potatoes, carrots, sweet peppers and onion designates dishes prepared with minimum 2 spice Indochine levels of spice 1 (mild) to 6 (Thai hot)

PANANG CURRY

~simmered with green peppers, Thai eggplant, onions, and

GREEN CURRY

~ stewed with sweet peppers, onions, carrots, potato

YELLOW CURRY

with sweet peppers, onions, basil, Thai eggplant, bamboo shoots

RED CURRY

carrots, onions, sweet peppers, baby corn, cashews and water chestnuts in brown sauce

CASHEWS

~stir-fry, semi-sweet sauce with onions, sweet peppers, mushrooms, sweet basil, served with steamed veggies

PRIK POW

"sweet peppers, onions, tomato, cucumber and pineapple in a tangy tomato sauce

SWEET AND SOUR

sweet peppers fried in a light brown sauce

FROM THE WOK

wide rice noodles stir fried in with broccoli and carrots

PHAD SEE EW

FRIED TOFU

toasted rice powder, mint, cilantro, fish sauce and lime on Romaine leaves

LAAB CHICKEN

CHICKEN SATAY

chopped pork, cilantro chili garlic lime dressing over mixed greens

NAM SOD

Chicken Beef Shrimp or Seafood tossed in chili, garlic, lime topped with cilantro over spring mix

YUM SALAD

topped with tomatoes cabbage, carrots House dressing

BABY MIXED GREENS

CRAB RANGOONS

ground pork, mung bean noodles, cabbage, mushrooms, onion, carrots

CRISPY ROLLS

SUMMER ROLLS

EDAMAME

Wash, peel, and chop the potatoes, carrots, sweet bell peppers, and onion.

Prepare the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Sauté the Onion

Stir in the Panang curry paste and cook for about 2 minutes, allowing the flavors to release.

Add the Curry Paste

Pour in the coconut milk and stir well to combine with the curry paste.

Incorporate Coconut Milk

Add the diced potatoes, sliced carrots, and sweet bell peppers to the pot. Stir to coat them in the curry sauce.

Add Vegetables

Add salt to taste and bring the mixture to a gentle boil.

Season the Curry

Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the vegetables are tender.

Simmer

Just before serving, stir in the fresh basil leaves for added flavor.

Finish with Basil

Serve the Panang curry hot, paired with steamed rice or noodles.

Serve

Panang curry paste

Coconut milk

Potatoes, diced

Carrots, sliced

Sweet bell peppers, sliced

Onion, chopped

Vegetable oil

Salt

Fresh basil leaves

Start by washing and chopping the green bell pepper into strips, slicing the onion thinly, and quartering the Thai eggplant.

Prepare the Ingredients

In a large pan, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 2-3 minutes until it becomes translucent.

Sauté the Vegetables

Stir in the green curry paste and cook for another minute, allowing the flavors to meld with the onion.

Add Green Curry Paste

Pour in the coconut milk, stirring well to combine with the curry paste and onion.

Add Coconut Milk

Add the green bell pepper strips and Thai eggplant to the pan. Stir to coat the vegetables in the curry mixture.

Incorporate the Vegetables

Add soy sauce, sugar, and lime juice to the pan. Stir to mix well. Allow the curry to simmer for about 10-15 minutes until the vegetables are tender.

Remove the pan from heat and stir in the fresh basil leaves. Adjust the salt to taste.

Serve the green curry hot over steamed rice or noodles, garnished with additional basil if desired.

Green curry paste

Thai eggplant

Green bell pepper

Onion

Soy sauce

Sugar

Lime juice

Wash and cut the red and yellow bell peppers into bite-sized pieces. Peel and slice the onion into thin wedges. Peel and chop the carrots and potatoes into small cubes.

In a large pot, heat the vegetable oil over medium heat. Once hot, add the onion and sauté until translucent, about 5 minutes.

Heat the Oil

Stir in the yellow curry paste and cook for an additional 2 minutes, allowing the spices to bloom.

Pour in the coconut milk, stirring well to combine with the curry paste.

Add the chopped carrots, potatoes, and both bell peppers to the pot. Stir to coat the vegetables in the curry sauce.

Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender.

Season and Simmer

Once the vegetables are cooked through, check for seasoning and adjust if necessary. Serve the yellow curry hot over rice or with naan.

Yellow curry paste

Red bell pepper

Yellow bell pepper

Carrots

Potato

Black pepper

Slice the sweet bell peppers and onion, quarter the Thai eggplant, and slice the bamboo shoots. Set aside.

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat.

Add the sliced onion to the pan and sauté for about 3-4 minutes until they become translucent.

Sauté Onion

Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavors to meld.

Add Curry Paste

Add the sweet bell peppers, Thai eggplant, and bamboo shoots to the pan. Stir gently to coat all the vegetables with the curry sauce.

Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the vegetables are tender.

In the last few minutes of cooking, add the fresh basil leaves and season with salt to taste. Stir well.

Add Basil and Season

Remove from heat and serve hot with jasmine rice or rice noodles.

Thai red curry paste

Sweet bell peppers (red, yellow, green)

Onion (sliced)

Thai eggplant (cut into quarters)

Bamboo shoots (sliced)

Wash and peel the carrots. Cut them into thin slices. Dice the onion finely. Remove the seeds from the sweet peppers and chop them into bite-sized pieces. Rinse the baby corn and cut them in half if they are large. Slice the water chestnuts into thin rounds.

In a dry skillet over medium heat, add the cashews. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside.

Toast the Cashews

In a large frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the onions and sauté for 2-3 minutes until they become translucent. Add the carrots, sweet peppers, and baby corn and stir-fry for another 5 minutes until they are tender but still crisp.

Cook the Vegetables

Add the water chestnuts and toasted cashews to the pan with the vegetables. Pour the brown sauce over the mixture and stir well to combine all the ingredients. Cook for an additional 2-3 minutes until everything is heated through and the sauce has slightly thickened.

Combine Ingredients

Remove from heat and serve the cashew vegetable stir-fry warm. It can be served over rice or noodles, or enjoyed on its own.

Onions

Sweet Peppers (Bell Peppers, any color)

Baby Corn

Cashews

Water Chestnuts

Brown Sauce

Wash and chop the onion, sweet bell peppers, and mushrooms into bite-sized pieces. Set aside.

In a small bowl, combine the soy sauce, brown sugar, minced garlic, and minced ginger. Mix well until the sugar is dissolved. Set aside.

Make the Stir-Fry Sauce

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and stir-fry for about 2 minutes until it starts to soften.

Stir-Fry the Vegetables

Add the sweet bell peppers and sliced mushrooms to the skillet. Continue stir-frying for an additional 3-4 minutes until the peppers are slightly tender and the mushrooms are cooked.

Add Sweet Peppers and Mushrooms

Pour the prepared stir-fry sauce over the vegetables in the skillet. Stir well to coat all the vegetables and cook for another 2 minutes until everything is heated through.

Add the Stir-Fry Sauce

Add the fresh sweet basil leaves to the skillet and toss everything together for an additional minute. Season with salt and pepper to taste.

Finish with Sweet Basil

While the stir-fry is finishing, steam the mixed vegetables (broccoli, carrots, snap peas) using your preferred method until they are bright and tender, about 5-7 minutes.

Prepare the Steamed Vegetables

Serve the stir-fried vegetables hot over a bed of the steamed veggies. Enjoy your Prik Pow!

Sweet bell peppers (mixed colors)

Mushrooms (sliced)

Sweet basil leaves (fresh)

Brown sugar

Garlic (minced)

Ginger (minced)

Mixed steamed vegetables (e.g., broccoli, carrots, snap peas)

Pepper

Wash and chop the sweet bell peppers into bite-sized pieces. Peel and slice the onion into thin rings. Dice the tomatoes and cucumber into small chunks.

In a large mixing bowl, combine the chopped sweet bell peppers, sliced onion, diced tomatoes, diced cucumber, and pineapple chunks. Mix gently to combine.

In a small saucepan, heat 1 cup of water. Add 2 tablespoons of tomato paste, 1 tablespoon of vinegar, and 2 tablespoons of sugar. Stir well until the sugar dissolves and simmer for 5 minutes.

Make the Tangy Sauce

Pour the tangy sauce over the vegetable and pineapple mixture. Stir well to ensure all ingredients are coated with the sauce.

Combine with the Sauce

Allow the sweet and sour mixture to sit for at least 10 minutes to let the flavors meld together. Serve chilled or at room temperature.

Sweet bell peppers

Tomato

Cucumber

Pineapple chunks

In a small bowl, mix the soy sauce, brown sugar, cornstarch, and water until well combined. Set aside.

Preparing the Sauce

Wash the sweet bell peppers. Remove the stems and seeds, then slice them into thin strips. You should have about 3 cups of sliced peppers.

Chopping the Peppers

Heat the vegetable oil in a wok over medium-high heat until shimmering.

Heating the Wok

Add the sliced sweet bell peppers to the hot wok. Stir-fry for about 3-4 minutes until they start to soften.

Stir-Frying the Peppers

Add the minced garlic to the wok and stir-fry for an additional 1-2 minutes until fragrant.

Adding Garlic

Pour the prepared sauce over the peppers and stir well to coat. Continue to cook for another 2-3 minutes, allowing the sauce to thicken.

Adding the Sauce

Drizzle the sesame oil over the dish and season with salt and pepper to taste. Stir well to combine.

Finishing Touches

Remove from heat and serve hot as a side dish or over rice.

Serving

Sweet Bell Peppers

Soy Sauce

Brown Sugar

Garlic Cloves, minced

Cornstarch

Water

Vegetable Oil

Sesame Oil

Soak the wide rice noodles in warm water for about 30 minutes or until they are tender but still firm. Drain and set aside.

Prepare the Noodles

While the noodles are soaking, wash and chop the broccoli into small florets and julienne the carrots into thin strips.

In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Then add the broccoli and carrots, and stir-fry for about 3-4 minutes until they are tender-crisp.

Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them until fully cooked, about 1-2 minutes.

Cook the Eggs

Add the soaked noodles to the wok with the cooked vegetables and eggs. Pour in the soy sauce, oyster sauce, and sugar. Toss everything together and stir-fry for an additional 3-4 minutes until the noodles are heated through and coated with the sauce.

Combine Noodles and Sauce

Remove the wok from heat. Stir in the chopped green onions and mix well. Serve hot and enjoy your Phad See Ew!

Finish and Serve

Wide rice noodles

Broccoli florets

Oyster sauce

Garlic, minced

Eggs

Green onions, chopped

Start by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top (like a cast-iron skillet) for about 20 minutes.

Prepare the Tofu

Once the tofu has been pressed, cut it into bite-sized cubes, approximately 1 inch each.

Panang Curry

Green Curry

Yellow Curry

Red Curry

Cashews

Prik Pow

Sweet And Sour

From The Wok

Phad See Ew

Fried Tofu

Laab Chicken

Chicken Satay

Nam Sod

Yum Salad

Baby Mixed Greens

Crab Rangoons

Crispy Rolls

Summer Rolls

Edamame