33. Mus-sa-mun

36. Red Curry

Tender meat in a blend of red curry paste, mixed with coconut milk, bell pepper, carrots, basil leaves, and bamboo shoots. Served with jasmine rice.

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35. Yellow Curry (GangKa-ree)

Tender meat cooked with yellow curry paste, coconut milk, onion, potatoes, and carrots. Served with jasmine rice.

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37A. Pineapple Curry

Shrimps cooked with red curry paste, pineapple, tomatoes, bell pepper, carrots, lemon leaves, and coconut milk. Served with jasmine rice.

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