Thai Curries

Heat 3/5 · 100–250 THB

Chu Chi is a thick, dry-style red curry cooked with very little liquid, creating an intensely reduced sauce that clings to prawns or fish — garnished with kaffir lime leaves and red chilli.

Heat 2/5 · 80–160 THB

Gaeng Hung Lay is a Northern Thai pork curry with Burmese origins — slowly braised pork belly with ginger, garlic, shallots, and turmeric in a deeply aromatic, slightly sweet sauce with no coconut milk.

Heat 2/5 · 60–120 THB

Gaeng Liang is a light, vegetable-packed Thai soup-curry made with black pepper, shrimp paste, and lemongrass — often called the most nutritious dish in Thai cuisine.

Heat 3/5 · 70–140 THB

Gaeng Som Pla is the fish version of Thailand's sour curry — fragrant broth sharpened with tamarind, loaded with vegetables, and always made without coconut milk for a clean, bright flavour.

Heat 4/5 · 80–160 THB

Gaeng Tai Pla is a notoriously pungent, intensely flavoured southern Thai curry made from fermented fish organs — rich, funky, fiery, and deeply loved by southern Thais.

Heat 3/5 · vegetarian option · 60–150 THB

Green Curry (Gaeng Keow Wan) is arguably the most vibrant of Thailand's curries, made with a fresh paste of green chillis, lemongrass, and basil simmered in rich coconut milk. Despite the name, it's not sweet — it's the hottest of the Thai curries.

Heat 5/5 · 70–150 THB

Jungle Curry (Gaeng Pa) is a fiery, coconut-free curry made with water, wild herbs, and a bold, pungent paste — the hottest of all Thai curries and traditionally cooked with wild game.

Heat 1/5 · vegetarian option · 80–160 THB

Massaman Curry is Thailand's richest and mildest curry, influenced by Persian and Malay spice trade routes. Slow-cooked with potatoes, onions, and roasted peanuts in a thick coconut milk gravy, it's deeply comforting.

Heat 2/5 · 90–180 THB

Panaeng Neua is the beef version of Panang curry — slow-simmered until the beef is tender in a thick, peanut-enriched red coconut sauce, topped with kaffir lime leaf chiffonade.

Heat 2/5 · vegetarian option · 80–160 THB

Panang Curry is a thick, dry-style Thai curry with a nutty richness from ground roasted peanuts in the paste. Less soupy than other curries, it clings to the meat with a concentrated, slightly sweet and deeply savoury sauce.

Heat 3/5 · vegetarian option · 70–150 THB

Red Curry (Gaeng Daeng) is a rich, aromatic curry made from dried red chilli paste simmered in coconut milk with your choice of protein and vegetables. It balances heat and sweetness with a deep, complex flavour profile.

Heat 3/5 · 60–130 THB

Gaeng Som is a sharp, sour, water-based curry without coconut milk — made with tamarind or sour fruits, vegetables, and fish or prawns. It has a bracing, tangy flavour unlike any other Thai curry.

Heat 1/5 · vegetarian option · 60–140 THB

Thai Yellow Curry is a mildly spiced, turmeric-yellow coconut curry influenced by Indian and Malay cooking, typically made with chicken or potatoes and a relatively sweet, gentle sauce.