Tom Yum KungA world-wide famous dish and one of the most iconic menus of Thai food. The soup has a great blend between sourness, spiciness, and refreshing scent of Thai herbs. All of these plus the meaty fresh shrimp and the aroma of "Nam Prik Phao" (Thai Chilli Paste), the menu can easily become a favourite Thai dish of food enthusiasts all around the world.
Kaeng Keaw WanMild taste coconut curry with characteristic green colour, hence the name literally translated as "sweet green curry". The menu uses green curry paste made from green chili, galangal, lemongrass, kaffir lime skin, and fermented shrimp paste, cooked with coconut milk until airing tremendous sweet scent. The curry can be cooked with pork, beef, or chicken. The curry gets along perfectly well with warm cooked rice and fermented rice noodle "kanom jeen". You can try authentic chicken green curry recipe in Bangkok at Coconut Palm Restaurant at Tha Tien, Maharaj Road.
MassamanMuslim style curry with mild taste. It has an aromatic odor from spices and curry powder, and oily taste from coconut milk, with chicken and potatoes braised until tender and has pungent aroma. If you want to try authentic recipe Massaman in Bangkok, Mae Noi Restaurant at Din So Road is highly recommend.
Kamon Jeen Sao NamA dish with refreshing flavour is perfect for hot weather of Thailand. It is made from fermented rice noodle or "kanom jeen" topped with creamy coconut milk that gets along very well with the sweetness from sugar and pineapple, slightly salty taste from ground dry shrimp and preserved garlic. Paula Pop Restaurant offers the menu with genuine taste, if you would like to try, make a visit to the restaurant at the Esplanade Ratchada.