Gaeng Pa Ramkhamhaeng 24 - Kang Pa

A rich coconut curry with river snails and various vegetables. Spicy, fragrant, and creamy. Served with hot jasmine rice.

Spicy coconut curry with tender free-range chicken. Rich flavor from curry paste.

A rich curry with tender pork ribs. The thick gravy is fragrant and creamy.

A beautiful yellow Southern coconut curry with crab meat and shredded betel leaves. Rich and creamy. Often eaten with boiled vermicelli or Khanom Jeen noodles.

An ancient curry similar to Panang but uses fresh green chilies. Spicy and fragrant with herbs. The thick gravy coats the meat.

Spicy Southern sour curry with fresh sea bass and crunchy young coconut shoots.

Southern sour curry with sea bass head, for those who enjoy picking meat from the bone. The curry is sour and spicy with turmeric.

A light green coconut curry with bouncy fish balls. Sweet, savory, and salty with the aroma of green curry paste.

A popular Southern dish. Crispy stink beans stir-fried with fragrant shrimp paste and fresh shrimp. Slightly salty, savory, and spicy.

Stir-fried stink beans with minced pork and shrimp paste. Rich flavor infused with the aroma of shrimp paste and stink beans.

Stink beans stir-fried with fresh squid and shrimp paste. The chewy texture of the squid complements the crispiness of the stink beans.

Sea bass stir-fried with fresh herbs such as krachai, young peppercorns, and kaffir lime leaves. Spicy and aromatic.

Crispy fried sea bass belly with a rich chili-garlic sauce.

Various seafood stir-fried with spicy herbs, fragrant with krachai and young peppercorns.

Fresh catfish stir-fried with curry paste and herbs. The spicy flavor effectively removes the fishy smell.

Spicy curry without coconut milk. Contains chewy fish balls and herbs like krachai and young peppercorns.

A thick, ancient-style curry with a rich flavor from curry paste and coconut milk, fragrant with lemongrass.

A Southern curry made from fermented fish innards. Very salty and spicy, with fish and various vegetables.

Southern yellow turmeric curry. Sour and spicy, with sea bass and tender coconut shoots.

Stir-fried local Southern vegetables with eggs. Mildly savory and slightly sweet, not spicy.

Minced shrimp mixed with seasonings, formed into patties, and fried until golden brown. Served with a sweet plum dipping sauce.

Sand fish coated with turmeric and garlic, fried until golden brown and crispy. Fragrant with herbs.

Southern-style grilled chicken, brushed with a sweet and savory rich coconut curry sauce before grilling.

Coconut curry paste mixed with fish and seafood, steamed until tender. Fragrant with banana leaves and curry paste.

A Southern-style chili paste made by mashing ingredients instead of pounding. Contains minced shrimp. Sour, salty, and spicy.

Shredded green papaya pounded with spicy seasonings. Choose either Thai style (sweet and sour with peanuts) or with fermented fish sauce (salty with a fragrant fishy aroma).