Khao Mok Pa-Gai Amin

Fragrant rice cooked with spices, served with tender goat meat. Rich and mellow flavor, a unique Muslim dish.

Golden yellow, fragrant biryani rice cooked with spices. Served with tender chicken drumsticks or pieces, accompanied by Ajat sauce.

Rich goat curry, fragrant with curry spices. Goat meat is simmered until tender. Popularly eaten with biryani rice or roti.

A thick, rich goat curry with even more intense spice flavor than the soupy version. Tender goat meat soaked in sauce.

Goat Korma curry. A thick curry enriched with coconut milk and yogurt. Mellow and mild flavor, not too spicy, with a subtle aroma of spices.

Goat Dalcha curry. A curry made with lentils (Dal) and eggplant. Slightly sour from tamarind, mellow, and hard to find.

Goat meat marinated with spices and then fried until fragrant. Crispy outside, tender inside, full of goat flavor.

Stir-fried goat liver with dry spices. Rich flavor, no gamey smell, suitable for eating with rice.

Chicken curry with gravy. Standard flavor, fragrant with curry spices, easy to eat.

Dry chicken curry. Thick sauce coats the chicken pieces, providing an intense flavor.

Chicken Korma curry. A pale yellow curry with a slightly savory, salty, and sweet flavor, fragrant with spices and a mild aroma.

Dried chicken korma with a thick sauce that coats the chicken pieces, providing a more distinct flavor.

Fish curry with a pleasant spicy flavor, balanced by the sweetness of fresh fish.

Spicy beef soup, similar to oxtail soup. Seasoned with chili and lime. Sour, spicy, and refreshing.

Clear Tom Yum Chicken Soup. Sour, spicy, and hot, with a fragrant aroma of fried garlic and cilantro.

Stir-fried chicken liver with garlic and pepper or spices. The rich flavor of chicken liver pairs well with the seasonings.

Stir-fried chicken with basil leaves. Spicy and hot, with a fragrant basil aroma. A popular Thai main dish.

Stir-fried beef with basil leaves. Spicy and flavorful, with a strong basil aroma. Perfect with hot steamed rice.

Beef Panang curry. A thick, rich curry with a sweet, savory, and salty flavor, fragrant with coconut milk and Panang curry paste.

Beef curry. Rich flavor, fragrant with spices. Beef simmered until tender.

Seasoned cow brain, fried or stir-fried with spices. Soft and creamy texture, similar to tofu. A rare dish.

Chicken Green Curry. A light green curry with a mellow flavor, fragrant with green curry paste and basil.

Beef green curry. Tender beef soaked in rich coconut milk curry, fragrant with Thai spices.

Chicken Mussaman curry. Sweet, sour, savory, and salty flavor, with peanuts and potatoes. Fragrant with Mussaman spices.

Beef Mussaman curry. Simmered until the beef is tender. Rich curry with a mellow, authentic flavor.

Stir-fried okra. Can be stir-fried with oyster sauce or spices. Crispy and delicious.

Rice cooked and seasoned with butter and spices (similar to biryani but without meat). Fragrant and pale yellow. Eaten with various curries.

Extra large portion of Biryani rice for those with a hearty appetite.

Hot steamed rice. Perfect for eating with all kinds of dishes.

One-dish meal: Spicy stir-fried chicken with basil served over hot steamed rice. Convenient and delicious.

One-dish meal: Stir-fried beef with basil served over rice.

One-dish meal: Green curry chicken served over rice.

One-dish meal: Green curry beef served over rice.

One-dish meal: Beef Panang curry served over rice.

Egg fried in hot oil. Crispy whites, runny or cooked yolks as ordered. Adds flavor to the main dish.

Crispy and soft fried roti bread filled with minced meat or chicken mixed with spices. Fried until golden brown. Served with Ajat.

Yogurt or buttermilk drink. Helps cut through richness and provides refreshment.

Crispy yet soft fried flatbread. Popularly eaten with various curries or as a dessert drizzled with sweetened condensed milk.

Crispy fried triangular pastry filled with chicken curry powder, potatoes. Delicious and a popular snack.