ROASTED DUCK CURRY (SPICY)
Thai famous roasted duck curry. Cherry tomatoes, grapes, lychee fruit, pineapple, chili and sweet basil leaves in coconut curry sauce.
THE EMERALD GREEN CURRY (SPICY)
Your choice of chicken, pork or sliced rib-eye steak, sautéed in a green curry coconut sauce with eggplant, zucchini, green beans and sweet basil leaves. A real jewel!
RUBY CURRY (SPICY)
All eleven ingredients merge together to become red curry paste! Your choice of chicken, pork or sliced rib-eye steak, with bamboo shoots, zucchini, sweet basil leaves and coconut curry sauce.
FILET MIGNON PANANG (SPICY)
Here in the states, we have panache. In Thailand, its panang! Beef curry paste and coconut milk. All with the tender cut of filet mignon. This dish will definitely kick start your palate.
GOLDEN CURRY (SPICY)
Tender chicken breast white meat, slow cooked in yellow curry coconut sauce, with potatoes and carrots. Try my grandmother’s recipe)
SEAFOOD & YOUNG FRESH COCONUT (SPICY)
Shrimp, scallop, fish, squid, mussel, eggplant, zucchini and basil leaves with green coconut curry sauce. All of them hidden in a fresh whole coconut. (Served fresh from the beach)
SOLE FISH CURRY & SPINACH (SPICY)
Filet of sole fish, deep fried in chili sauce. We do share with you just for the sole. Topped with red curry sauce and steamed spinach on the side. (Your favorite dish)
SPICY SHRIMP CURRY (SPICY)
Tiger shrimp jump into the pot, swimming in curry paste, and tossed with coconut milk, Serve to Panvimarn tables.