Stir-fried tender roasted duck with spicy red curry, coconut cream, kaffir lime and eggplant.
Chinese in origin with Thai spices influenced, full of flavour stir-fried sliced chicken with pineapple and cashew nuts.
A famous Thai green curry with chunks of tender chicken simmered in coconut green curry sauce along with exotic eggplants.
Stir-fried strips of chicken breast with garlic, pepper and fresh coriander accompanied with crisp stir-fried broccoli.
Grilled medium rare marinated duck breast topped with sauce made of golden sweet tamarind sauce accompanied by fried shallots and crispy kale.
Stir-fried sliced chicken with vegetables and fresh pineapple in sweet and sour sauce and “longans” (dragon eye fruit).
Grilled whole free range baby chicken marinated with Thai herbs topped with
crispy lemongrass, served with sticky rice.
Panaeng is a spicy curry sauce sautéed with coconut milk, very tasty with spices and hint of basil.
Caramelized braised imported duck breast from ethnic Hokkien recipe from Phuket, influence from Chinese cooking.
Tender chopped chicken breast stir-fried in unique “Kra-Praw” sauce: spicy soya, Thai holy basil, garlic and crushed fresh hot chilli.
Steamed whole sea bass flavoured with organic lemongrass and topped with green lime, garlic and our special chilli dressing, sprinkled with coriander leaves.
Crispy grouper topped with our homemade 3 flavoured sauce: spicy taste from
Thai chili-herbs with sour and sweet of pineapple.
Typical upcountry style stir-fried crispy fish with Blue Elephant’s own red curry paste.
Steamed fillet of sea bass with red curry coconut milk in banana leafs cup.
Blue Elephant turmeric yellow curry with tiger prawns and tender jackfruit
Accompanied by cucumber ajard sauce.