Khanom Jeen Pak Tai Phong Khon Nakhon

A mellow yellow coconut curry made from ground fish mixed with herbal curry paste. It has a rich flavor, fragrant with coconut milk and fingerroot (krachai). It is mellow and not overly spicy. It is popularly eaten poured over Khanom Jeen noodles with fresh vegetables.

A flavorful Southern Thai local curry made from fermented fish entrails (ไตปลา) boiled with curry paste, grilled fish, and various vegetables like bamboo shoots. It has a salty, spicy, and intense flavor with a unique aroma.

A green curry made with green curry paste and chicken, eggplant, and basil. The soup is light green, with a sweet, creamy, salty, and mellow flavor, fragrant with spices and herbs.

Sweet and fizzy carbonated beverage. It helps to refresh and quench thirst, perfect for drinking to counter the spiciness of the food.

Pure bottled drinking water. Clean and refreshing.

A whole, well-cooked boiled egg with a firm texture. It serves as a side dish that helps balance the spiciness of Southern Thai curries.