SPICY CHILLI ROASTED DUCK
Stir-fried tender roasted duck with spicy red curry, coconut cream, kaffir lime and eggplant.
CHICKEN CASHEW NUTS (VEGETARIAN OPTIONAL)
Chinese in origin with Thai spices influenced, full of flavour stir-fried sliced chicken with pineapple and cashew nuts.
GREEN CHICKEN CURRY (VEGETARIAN OPTIONAL)
A famous Thai green curry with chunks of tender chicken simmered in coconut green curry sauce along with exotic eggplants.
GARLIC CHICKEN WITH BROCCOLI
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.
SWEET AND SOUR CHICKEN WITH LONGANS (VEGETARIAN OPTIONAL)
Stir-fried sliced chicken with vegetables and fresh pineapple in sweet and sour sauce and “longans” (dragon eye fruit).
KAI YANG (GRILLED CHICKEN)
Grilled whole free range baby chicken marinated with Thai herbs topped with
crispy lemongrass, served with sticky rice.
PANAENG CHICKEN (VEGETARIAN OPTIONAL)
Panaeng is a spicy curry sauce sautéed with coconut milk, very tasty with spices and hint of basil.
PHUKET DUCK IN HOKKIEN STYLE
Caramelized braised imported duck breast from ethnic Hokkien recipe from Phuket, influence from Chinese cooking.
THAI BASIL CHICKEN (VEGETARIAN OPTIONAL)
Tender chopped chicken breast stir-fried in unique “Kra-Praw” sauce: spicy soya, Thai holy basil, garlic and crushed fresh hot chilli.
FRESH LIME SEABASS (VEGETARIAN OPTIONAL)
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 WITH THREE FLAVOURED SAUCE (VEGETARIAN OPTIONAL)
Crispy grouper topped with our homemade 3 flavoured sauce: spicy taste from
Thai chili-herbs with sour and sweet of pineapple.
SPICY CRISPY FISH WITH WILD BASIL (VEGETARIAN OPTIONAL)
Typical upcountry style stir-fried crispy fish with Blue Elephant’s own red curry paste.
SEA BASS SOUFFLÉ
Steamed fillet of sea bass with red curry coconut milk in banana leafs cup.
ORANGE TIGER PRAWN CURRY (VEGETARIAN OPTIONAL)
Blue Elephant turmeric yellow curry with tiger prawns and tender jackfruit
Accompanied by cucumber ajard sauce.