MAINS

Thailand's favourite green curry with coconut milk, bamboo, aubergine and basil.

Slightly spicier with red curry paste, coconut milk, aubergine, bamboo, chilli and lime leaves.

Cooked in authentic ground peanut curry with potatoes, onions and a dash of tamarind.

A light, herby traditional Thai curry with salty shrimp flavours and a very spicy peppercorn, chili and basil sauce.

Classic recipe with garlic, red chilli, enhanced with basil.

Sauteed with garlic, black pepper and fresh coriander.

A slightly spicy curry dish with a reduced panang curry sauce flavoured with basil, lime leaf and fresh chilli.

Flame fried mixed vegetables in vegan oyster sauce.

Delicate stir-fried mixed seasonal mushrooms in vegan oyster sauce.

Red curry paste with coconut milk, bamboo, chili and lime leaves.

Using a strictly vegetarian green curry paste with Kaffir lime leaves and basil.

Stir-fried bean curds with shredded lime leave, chilli, long beans with coconut milk.

Wok fried Pak Choi with chilli and garlic.

Fried bean curds with onion, mushrooms, peppers and fresh ginger in soy sauce.

A lightly herby traditional Thai curry with salty shrimp flavours and a very spicy peppercorn, chili and basil sauce.

Deep fried bean curds fried with garlic, green and red chilli, lime leaves enhanced with sweet basil.

Pan fried bean curd with cashew nuts, mushrooms and red, green capsicums.

Spicy with Thai herbs.