Grilled salmon filet topped with spicy green curry coconut milk, bamboo shoot, green bean, eggplant, bell pepper, kachay and basil.

Geang Keaw Wan Salmon

Sauteed with spicy chili garlic sauce, sweet basil, bell pepper and vegetables. (choice of chicken or pork is ground meat)

Pad Gra Prow

Red curry coconut milk with pineapple, green bean, tomatoes, bell pepper and sweet basil.

Roasted Duck Curry

Stir fried rice w/ egg, onion, basil and topped w/ fried egg

Sriracha fried rice w/ grilled prawns w/ fried egg

Regular Iced Tea

Fresh Mango with Sweet Sticky Rice

Sparkling Water

Thai Iced Coffee

Thai Iced Tea

Soda

Coconut Ice Cream w/ Sweet Sticky Rice

Fried Banana with Ice Cream

Fried Banana with Honey

Coconut Ice Cream

Red curry with coconut milk sauce, bell pepper, bamboo shoots, eggplant, green bean and basil.

Red Curry Lunch Special

Yellow curry with coconut milk sauce, bell pepper, onion, carrot, potato and bell pepper.

Yellow Curry Lunch Special

Green curry with coconut milk sauce, bell pepper, bamboo shoots, eggplant, green bean and basil.

Green Curry Lunch Special

Sauteed with garlic and topped with peanut sauce, served on bed of steamed vegetable.

Pra Ram Lunch Special

Crispy chicken sauteed in spicy brown sauce, cashew nuts, onion and bell pepper.

Cashew Nut Chicken Lunch Special

Sauteed with spicy red curry paste, crushed peanut, green bean and bell pepper.

Pad Prik Khing Lunch Special

Sauteed sliced ginger, shitake mushroom and vegetables in ginger sauce.

Pad Khing Sod Lunch Special

Stir-fried Chinese eggplant, basil, and bell pepper in spicy black bean sauce.

Pad Ma-Kuer Lunch Special

Peanut Sauce

Sauteed ground meat or tofu in chill sauce, bell pepper, green bean and basil.

Pad Ga-Prow Lunch Special

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly brush the flesh side with vegetable oil.

Prepare salmon

Preheat a grill or heavy skillet (cast iron) to medium-high. If grilling, oil the grates. Place salmon skin-side down (if skin-on) and cook 3–5 minutes per side depending on thickness, until just cooked through and slightly charred at the edges (internal temperature ~50–52°C / 122–125°F for medium-rare to medium). Remove from heat and set aside, keeping warm.

Grill or sear salmon

Heat 1 tablespoon coconut or neutral oil in a wide skillet or wok over medium heat. Add the green curry paste and stir-fry for 1–2 minutes until fragrant and slightly darker, stirring to prevent burning.

Bloom curry paste

Pour in about half (200 ml) of the coconut milk and stir to dissolve the curry paste. Bring to a gentle simmer, then add the remaining coconut milk and continue to simmer on low-medium heat for 3–4 minutes until sauce is smooth and slightly thickened.

Add coconut milk

Stir in fish sauce and palm sugar. Taste and adjust: it should be balanced spicy-salty-sweet. If using, add thinly sliced kaffir lime leaves for fragrance and simmer 1 minute.

Season sauce

While the sauce simmers, prepare the vegetables: drain and rinse bamboo shoots if canned; halve or quarter eggplant; trim and cut green beans; thinly slice bell pepper and kachay; mince garlic and slice green chilies if using.

Prepare vegetables

Add the harder vegetables first: stir the bamboo shoots, eggplant and green beans into the simmering curry sauce. Cook 4–6 minutes until eggplant begins to soften and beans are tender-crisp. Add bell pepper, garlic, kachay, and sliced green chilies and simmer 1–2 more minutes. The vegetables should be cooked through but still retain some texture.

Cook vegetables in sauce

Stir in lime juice and most of the Thai basil leaves (reserve some for garnish). Taste and adjust seasoning with additional fish sauce or sugar if needed. Remove from heat.

Finish sauce

Place a grilled salmon fillet on each plate. Spoon a generous portion of the hot green curry coconut sauce with vegetables over the top of each fillet, letting some sauce pool around the fish.

Garnish with reserved Thai basil leaves, thinly sliced kachay (or celery), and lime wedges at the side. Serve immediately with steamed jasmine rice.

salmon fillets (skin-on or skinless)

kosher salt

black pepper

vegetable oil (for brushing)

lime wedges (for serving)

green curry paste

coconut oil or neutral oil

prepared coconut milk (full fat)

fish sauce

palm sugar or light brown sugar

kaffir lime leaves, thinly sliced (optional)

fresh lime juice

bamboo shoots (sliced, canned or fresh)

Thai eggplant or small globe eggplant (halved or quartered)

green beans (trimmed, cut into 2–3 cm)

bell pepper (green or red), thinly sliced

kachay (wild celery) or substitute: Chinese celery or regular celery, thinly sliced

Thai basil leaves (sweet basil can be substituted)

garlic cloves (minced)

fresh green chilies (sliced, optional for extra heat)

fresh Thai basil leaves

thinly sliced kachay or celery

Slice the bell pepper, julienne the carrot, and slice the zucchini. Mince the garlic and slice the Thai bird chilies. Set aside all the prepared vegetables.

Prepare the Ingredients

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken or pork and cook until browned and fully cooked, about 5-7 minutes. Break it up with a spatula as it cooks.

Cook the Meat

Add the minced garlic and sliced Thai bird chilies to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add Aromatics

Add the sliced bell pepper, julienned carrot, and sliced zucchini to the skillet. Stir-fry the mixture for about 3-4 minutes until the vegetables start to soften.

Incorporate Vegetables

In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to dissolve the sugar.

Mix the Sauce

Pour the sauce over the meat and vegetable mixture in the skillet. Stir well to coat everything evenly and cook for another 2 minutes.

Combine Everything

Finally, add the Thai basil leaves and stir through just until wilted. Remove from heat.

Add Basil

Serve the Pad Gra Prow hot over jasmine rice or as is. Garnish with additional basil leaves if desired.

Serve

Ground chicken or pork

Bell pepper (sliced)

Thai basil leaves

Garlic (minced)

Thai bird chilies (sliced, adjust to taste)

Carrot (julienned)

Zucchini (sliced)

Soy sauce

Oyster sauce

Fish sauce

Sugar

Vegetable oil

Wash and trim the green beans, then cut them into 2-inch pieces. Wash the cherry tomatoes. Slice the red bell pepper into thin strips. Rinse the sweet basil leaves and set aside.

Prepare the Vegetables

Preheat your oven to 400°F (200°C) for roasting the duck.

Preheat Oven

Clean the duck and pat it dry with paper towels. Score the skin to help render the fat. Season with salt and pepper. Place on a rack in a roasting pan and roast for 60-75 minutes, basting occasionally, until golden brown and cooked through. Once done, let the duck rest and then cut into bite-sized pieces.

Prepare and Roast Duck

In a large skillet or wok over medium heat, add 2 tablespoons of oil and 2-3 tablespoons of red curry paste. Stir frequently until fragrant, about 2 minutes.

Start Red Curry Base

Pour in one can (about 14 oz) of coconut milk and stir to combine with the curry paste. Simmer for 5 minutes until the mixture is smooth and aromatic.

Add Coconut Milk

Add the green beans, red bell peppers, and cherry tomatoes to the curry. Simmer for another 5 minutes until the vegetables start to soften.

Add Vegetables

Add about 1 cup of fresh or canned pineapple chunks into the curry. Stir to incorporate and cook for 3 more minutes.

Add Pineapple

Add the roasted duck pieces into the curry and gently stir to coat in the sauce. Simmer for 5 more minutes to allow flavors to meld.

Add Roasted Duck

Turn off the heat and stir in a handful of sweet basil leaves. Let the basil wilt in the residual heat.

Finish with Sweet Basil

Ladle the roasted duck curry into serving bowls. Serve hot with jasmine rice or steamed rice.

Salt

Duck breast (skin-on)

Black pepper

Red curry paste

Coconut milk

Palm sugar (or brown sugar)

Pineapple chunks

Green beans, trimmed

Cherry tomatoes, halved

Red bell pepper, sliced

Sweet basil leaves

Gather all the ingredients for the fried rice. Ensure the jasmine rice is cooked and cooled for better frying.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

Heat the Oil

Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.

Sauté Onion

Add the cooked rice to the skillet along with the Sriracha sauce, soy sauce, salt, and black pepper. Stir well to combine and cook for another 5-7 minutes, allowing the rice to fry and absorb the flavors.

Add Rice and Seasonings

Stir in the chopped basil leaves and sauté for an additional 1-2 minutes until wilted. Remove from heat and set aside.

In a bowl, combine the prawns, minced garlic, olive oil, lemon juice, paprika, salt, and black pepper. Toss to coat the prawns evenly and let marinate for about 10-15 minutes.

Marinate the Prawns

Preheat a grill or grill pan over medium-high heat. Grill the marinated prawns for about 2-3 minutes on each side, or until they are pink and opaque. Remove from grill and set aside.

Grill the Prawns

In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet, being careful not to break the yolks.

Fry the Eggs

Sprinkle salt and black pepper over the eggs. Cook until the whites are set but the yolks are still runny, about 2-3 minutes. Remove from heat.

Season the Eggs

In a serving bowl or plate, place a generous portion of the Sriracha fried rice. Top with grilled prawns and finish with a fried egg on top. Enjoy your dish!

Serve the Dish

cooked jasmine rice

onion, diced

fresh basil leaves, chopped

Sriracha sauce

soy sauce

vegetable oil

salt

large prawns, peeled and deveined

garlic, minced

olive oil

lemon juice

paprika

eggs

In a medium saucepan, bring 4 cups of water to a rolling boil.

Boil Water

Once the water is boiling, remove it from heat. Add 4 black tea bags to the hot water and let them steep for 5-7 minutes, depending on how strong you prefer your tea.

Steep Tea

After steeping, carefully remove the tea bags from the water. You can press them slightly to extract more flavor before discarding.

Remove Tea Bags

If you like sweet tea, add 1 cup of granulated sugar to the hot tea and stir until dissolved. If desired, add 2 tablespoons of lemon juice for extra flavor.

Add Sweetener

Let the tea cool to room temperature. You can also place it in the refrigerator to speed up this process.

Cool Down

Prepare Glasses

Once the tea is cool, pour it over the ice-filled glasses.

Pour Tea

Garnish with fresh mint leaves and lemon slices if desired. Serve immediately and enjoy your refreshing iced tea!

Garnish (optional)

Black tea bags

Water

Granulated sugar

Lemon juice

Fresh mint leaves

Lemon slices

Ice cubes

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.

Soak the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice over boiling water for about 25-30 minutes, or until the rice is tender and sticky.

Cook the Rice

In a small saucepan, combine the coconut milk, sugar, and salt.

Combine Ingredients

Heat over medium heat, stirring until the sugar dissolves completely. Do not bring it to a boil.

Heat the Sauce

Peel the ripe mangoes and slice them into thin wedges.

Peel and Slice

Once the rice is cooked, transfer it to a bowl and mix in about half of the coconut sauce. Let it sit for a few minutes to absorb the flavors.

Combine Rice and Sauce

On a plate, serve a portion of the sticky rice alongside the mango wedges. Drizzle the remaining coconut sauce over the top, and garnish with sesame seeds and mint leaves.