Collection
Curries
Green, red, massaman, panang — the coconut curries and the fierce clear ones, named the way Thais say them.
Signature Series
The line drawings
In Full Colour
Painted
Curry
Green Curry · แกงเขียวหวาน
Coconut, green chilli, Thai basil and pea aubergines — the sweet-hot curry Thailand is known for.
Curry
Massaman Curry · แกงมัสมั่น
Potatoes, peanuts and slow-cooked meat in a spiced coconut gravy — the curry that came in with the traders.
Curry
Panang Curry · แกงพะแนง
Thick, rich and only a little wet — coconut cream and shredded makrut lime over tender beef.
Curry
Red Curry · แกงเผ็ด
Red chilli paste, bamboo shoots and basil in coconut milk — the everyday curry on every Thai table.
Curry
Yellow Curry · แกงกะหรี่
Turmeric, potato and onion in a mild golden coconut curry — the gentlest of the family.
Curry
Jungle Curry · แกงป่า
No coconut, no mercy — a clear, fiery broth of herbs, green peppercorns and whatever the forest gave.
Curry
Gaeng Som · แกงส้ม
Sour, hot and orange with tamarind — prawns and cha-om omelette, a central Thai classic.
Curry
Gaeng Tai Pla · แกงไตปลา
Dark, salty and ferociously spicy — fermented fish innards, bamboo and long beans, southern-style.
Curry
Crab Curry with Betel Leaves · แกงปูใบชะพลู
Sweet crab meat in golden coconut curry with heart-shaped wild betel leaves — a Phuket favourite.
Curry
Roast Duck Curry · แกงเผ็ดเป็ดย่าง
Roast duck, pineapple, lychee and tomato in red curry — sweet, sharp and made for a celebration.
