Hua Mum Sen Sot (QKA Jao Gao)

Khanom Jeen with spicy Nam Ya Pa sauce. Made from finely pounded fish mixed with herbal curry paste and fingerroot. No coconut milk. Spicy and hot, fragrant with herbs. Commonly eaten with fresh vegetables.

Khanom Jeen Nam Ya Kati with fish balls. Rich flavor, fragrant and creamy from coconut cream. Moderately spicy. Thick curry with fish. A popular and easy-to-eat dish.

Khanom Jeen Nam Prik (ancient recipe). Sweet flavor profile, fragrant with roasted peanuts and herbs. Not spicy, suitable for children or those who don't eat spicy food. Served with blanched and fried vegetables.

Khanom Jeen Green Curry Chicken. Light green curry from fresh curry paste. Balanced flavor, sweet, creamy, salty, slightly spicy. Fragrant with basil and coconut milk. Contains chicken and chicken blood.

A combination of spicy Nam Ya Pa and fragrant, creamy Nam Ya Kati. Offers a perfectly balanced flavor, with both spiciness and creaminess from coconut milk.

Khanom Jeen Southern Thai Curry (Nam Ya Pak Tai). Beautiful yellow from turmeric. Very spicy and hot. Fragrant with authentic Southern curry spices. Unique. Suitable for those who enjoy spicy flavors.

A combination of salty and creamy Nam Ya Kati and sweet and fragrant Nam Prik. Offers a novel, well-balanced flavor with perfect sweetness and creaminess.

Khanom Jeen Nam Ngiao. Northern Thai specialty. Sour, salty, and spicy soup from tomatoes, with cotton flowers, pork blood, and pork ribs. Fragrant with fried garlic.