Khanom Jeen Nam Ya Khun Kru

Kanom Jeen Nam Ya Pa is a spicy curry without coconut milk. Made from boiled and pounded fish mixed with curry paste and fingerroot. It has a spicy, salty, and aromatic herbal flavor. Popularly eaten with fresh vegetables.

Kanom Jeen Nam Ya Kathi is made from pounded fish mixed with curry paste and fresh coconut milk. It has a beautiful orange color, a rich, mellow, and smooth flavor, not very spicy. It's a popular and easy-to-eat dish.

Chicken Nam Ya Korat style. Rich flavor from curry paste and coconut milk. Contains bite-sized chicken pieces. Aromatic, rich, and moderately spicy. Eaten with soft Kanom Jeen noodles.

Green curry with chicken and young coconut shoots. It has a sweet and rich flavor from coconut milk and is aromatic with green curry paste. The crunchy coconut shoots complement the chicken pieces well.

Authentic Southern Fish Kidney Curry. It has a strong, spicy, and salty flavor from fermented fish kidney. Contains fish and various vegetables, no coconut milk. Suitable for those who love intense flavors.

Green curry with chicken, featuring pumpkin as the main ingredient. The pumpkin is boiled until soft, absorbing the coconut milk curry. It has a sweet, rich, salty, and aromatic curry flavor.