Raan Khao Gaeng Nakhon Pak Tai

Red fish marinated with turmeric and herbs, fried until crispy. Salty, rich taste, fragrant with turmeric. Fresh, sweet fish meat, crispy outside, tender inside. Served with hot rice or as a snack.

Fresh mackerel topped with rich choo chee curry paste. Fragrant with coconut milk and kaffir lime leaves. The taste is spicy, sweet, and mellow.

Authentic Southern fish kidney curry. Intensely spicy and salty from fermented fish kidney. Contains fish and various herbs. No coconut milk.

Pork curry with bitter melon. Slightly bitter taste from the bitter melon balances the spicy and rich coconut curry.

Panaeng pork curry. Thick sauce. Sweet, rich, and salty taste. Fragrant with curry paste and ground peanuts.

Red curry with pork and stink beans (a Southern vegetable similar to stink beans but with larger seeds). Spicy and rich taste. Crispy stink beans with a unique aroma.

Spicy curry with pork ribs. Intense curry paste that penetrates the pork ribs. Spicy, hot, and fragrant with herbs.

Richly flavored Massaman chicken curry. Sweet, rich, and salty. Fragrant with spices. Contains peanuts and potatoes. Tender chicken.

Red curry with chicken and fresh bamboo shoots. The sweet and crispy bamboo shoots complement the spicy and rich coconut curry.

Red curry with chicken and pickled bamboo shoots. The sourness from the pickled bamboo shoots balances the spicy and rich coconut milk, stimulating the appetite.

Chicken curry with banana blossom. The soft banana blossom absorbs the curry well. The taste is mellow and perfectly spicy.

Green curry with chicken and Luffa. The light green curry is fragrant with curry paste. The taste is slightly sweet, rich, and spicy. The Luffa is soft and absorbs the curry.

Tepo curry with Riu fish and morning glory. Sour, sweet, rich, and salty taste. Fragrant with kaffir lime. The Riu fish is firm.

Catfish curry with anise leaves. Intensely spicy and fragrant with anise leaves, which helps mask the fishy smell.

Red curry with catfish and wild betel leaves. Rich flavor. Wild betel leaves have a unique aroma that pairs well with the fish.

Curry with cockles and wild betel leaves. Fresh, sweet cockles in a rich, spicy coconut curry. Fragrant with wild betel leaves.

Southern sour curry with sea bass and koon stems. The taste is intensely sour and spicy. The fish is tender. The koon stems absorb the curry well.

Southern sour curry with green papaya. The papaya is crispy outside and soft inside. The curry is yellow with turmeric. The taste is intensely sour and spicy.

Sour curry with butterfly pea flowers. Butterfly pea flowers help relieve fevers. Slightly bitter taste balances the sour and spicy taste of the sour curry.

Sour curry with lotus stems. The lotus stems are crispy and enjoyable to chew. The curry flavor seeps into the lotus stem holes. The taste is intensely seasoned.

Boiled pork ribs with murex leaves. Sour and mellow taste from the murex leaves, not spicy. Easy to drink broth.

Clear soup with stuffed bitter melon and minced pork. The clear broth is mellow. The bitter melon is stewed until soft, with a slight bitterness that stimulates the appetite.

Egg stew with pork belly. Boiled in a sweet and salty stew broth. Fragrant with five-spice powder.

Coconut milk soup with water mimosa. Sweet, rich, and salty taste. Crispy water mimosa in thick coconut milk. Easy to eat, not spicy.

Mixed vegetable soup with fresh shrimp (Gang Liang). The broth is sweet from the vegetables and shrimp. Fragrant with pepper and Thai sweet basil. Spicy pepper taste.

Coconut milk soup with melinjo leaves and fresh shrimp. Melinjo leaves have a mild, non-bitter taste. The coconut milk soup is rich, sweet, and mellow.

Minced pork stir-fried with southern curry paste until dry. The taste is intensely spicy, fragrant with turmeric, lemongrass, and sliced kaffir lime leaves.

Khanom Jeen with fish curry sauce. Rich flavor, fragrant with curry paste. Served with fresh vegetables.

Khanom Jeen with fish kidney curry. Intensely spicy and flavorful. Fragrant with the unique aroma of fish kidney.

Crispy fried mackerel served with a spicy shrimp paste chili dip and fresh vegetables. A perfect Thai classic combination.

Sand fish coated with turmeric and garlic, fried until crispy. Can be eaten whole. Fragrant with herbs.

Thick and soft omelet with shaa-om (a type of acacia leaf), served with a spicy shrimp paste chili dip.

Spicy shrimp paste chili dip. Made from good quality shrimp paste, chili, lime, and garlic. Sour, salty, and spicy taste.

Pork belly stir-fried with palm sugar and soy sauce. Primarily sweet with a salty aftertaste. Suitable for eating to relieve spiciness.

Pork stir-fried with fragrant shrimp paste, chili, and herbs. Salty, spicy, and mellow taste.

Stir-fried stink beans with shrimp paste and pork. A spicy Southern Thai dish. Crispy stink beans, fragrant with shrimp paste.

Ribbed gourd stir-fried with egg. Naturally sweet taste from the gourd. Easy to eat, not strongly seasoned.

Stir-fried melinjo leaves with egg. A Southern vegetable with a mild, slightly sweet, non-bitter taste. Easy to eat.

Crispy fried catfish stir-fried with red curry paste. Contains krachai and young peppercorns. Intensely spicy and flavorful.

Genuine sago from Phatthalung province, boiled until soft and chewy, topped with fresh, sweet, and fragrant coconut milk.

Smooth and soft foxtail millet dessert, topped with fresh coconut milk. The taste is perfectly sweet and rich.

Palm seeds in sweet syrup, refreshingly sweet. Chewy texture similar to longan. Served with ice.