Khanom Jeen Toh Daeng

Khanom Jeen noodles with a curry made from coconut milk and finely pounded fish. Seasoned with curry paste. Rich and mellow coconut milk flavor, sweet and salty, well-balanced, not very spicy. Served with Khanom Jeen noodles and fresh vegetables.

Coconut milk Khanom Jeen noodles mixed with crab meat. Rich flavor, fragrant and mellow, with crab texture. Spicy and salty dominant.

Curry with green curry paste, chicken, eggplant, and basil. Sweet, rich, salty, well-balanced flavor, fragrant with herbs.

Southern Thai local curry. Contains fermented fish kidney and various vegetables. No coconut milk. Very salty and spicy flavor, with a unique aroma of fish kidney.

Khanom Jeen noodles without coconut milk. Contains fish and fingerroot. The curry is clear, with a spicy, salty flavor and a fragrant aroma of fingerroot.

Hard-boiled eggs, firm texture. Suitable for eating with Khanom Jeen to reduce spiciness.

Crispy fried chicken, seasoned salty and rich, served as a side dish.

Crispy fried chicken skin and crispy fried pork skin (pork crackling), salty and rich flavor, crunchy. Adds texture when eaten with Khanom Jeen.