Curries are considered palace-style cooking, and were once prepared only for the enjoyment of royalty and nobility. These rich and think stew of coconut milk simmered with your choice of tender lean beef or pork, chicken breast, fresh large gulf shrimp, scallops, or tender squid, are traditionally flavored with a fragrant paste of herbs and spices found in the region where the recipe was created. Served with steamed Jasmine rice.
MS.1. Yellow Curry
Mild yellow onions and potatoes, flavored with a Thai-style yellow curry paste, simmered in rich coconut milk. (Naturally Spicy)
MS.2. Red Curry
Sweet red and green bell peppers and bamboo shoots flavored with a spicy Issahn-style red curry paste,
simmered in rich coconut milk. (Naturally Spicy)
MS.3. Green Curry
Sweet red and green bell peppers, zucchini, and green peas flavored with Central-style green curry, simmered in rich coconut milk. (Naturally Spicy)
MS.4. Panang Curry
Delicately flavored with a thick Northern-style spicy red curry paste,
red and green bell peppers and a touch of magrut leaves, simmered in rich coconut milk. (Naturally Spicy)
MS.5. Massamann Curry
Mild yellow onions, potatoes and whole peanuts flavored with massamann curry paste, simmered in rich coconut milk. (Naturally Spicy)
MS.13. Pineapple Curry
Sliced pineapple, delicately flavored with a thick Northern-style spicy red curry paste and a touch of magrut leaves, simmered in rich coconut milk. (Naturally Spicy)