Gang Massaman Gae | Lamb Massaman Curry (N)
Pieces of tender lamb stewed in massaman curry, coconut milk, potatoes, onions, palm sugar & cashew nuts. Made with turmeric, star anise, cardamom, cinnamon & chilli. A favourite dish of the Thai Royal Family, dating back to the 16th Century.
Chef's speciality dish.
Gaeng Khiew Wan Gai | Thai Green Chicken Curry
Hot & Spicy
Green curry made from fresh young green chillies & selected Thai herbs. Tender chicken breast simmered in coconut milk with fresh herbs, courgettes & aubergines.
Gaeng Dang Goong | Thai Red Prawn Curry
King prawns cooked in a Thai red curry paste made from dried chillies & selected Thai herbs served with pineapple, baby spinach & aubergines.
Gaeng Ped See Ruedoo | Four Seasons Duck Curry
Thai red curry seasoned with fruits representing the four seasons, grapes, pineapple, strawberries & tomatoes. All cooked in a flavourful curry sauce with roast duck.
Panang Nua | Panang Beef Curry
Our recipe is taken from the original from Chang Mai in Northern Thailand. Slowly cooked in a rich curry sauce & coconut milk seasoned with palm sugar, fish sauce, red chilli & fine beans topped with sliced kaffir lime leaves.
Gang Garee Kha Gae | Lamb Shank in Yellow Curry
Braised lamb shank slowly cooked until tender in a rich curry sauce flavoured with palm sugar, fish sauce & tamarind water topped with fried shallots.
Chu Chee Pla Salmon | Salmon Red Curry
Salmon fillet marinated with Thai herbs & grilled in a rich flavoured red curry sauce, topped with blanched vegetables & garnished with kaffir lime leaves & sliced red chilli.
Our pastes, marinades and sauces are freshly made, some of which are made ahead of service. Some ingredients used in these may contain allergens. Please inform our staff if you have an allergies so that we can ensure your meal is as enjoyable as possible.
(N) This dish contains nuts
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