Main courses

Poultry & Game

Poultry & Game a la carte main course

  • KAI PHAD PRIK KHING

    Typical upcountry style stir-fried chicken with Blue Elephant own red curry paste and Thai long beans, fresh from the Royal Project farm.

  • CHIANG RAI

    Stir fried minced chicken with chilli, garlic, fresh peppercorn and basil.

  • GOLDEN CHICKEN

    Crispy chicken flavoured with tamarind sauce.

  • PED PHAD KHING

    Stir fried marinated duck breast with ginger, onions, mushrooms and exotic soya sauce.

  • KAI HIMMAPAN

    Stir-fried chicken supreme with pineapple, taro, and onion topped with cashew nuts and fried chilli.

  • GREEN CHICKEN CURRY

    A hot green curry of chicken in coconut milk with baby aubergine.

  • EMERALD CHICKEN

    Jewels of marinated chicken wrapped in toey leaves and accompanied by a sweet and sour sauce.

  • ROASTED DUCK CURRY

    Roasted duck with Blue Elephant red curry, coconut milk, pineapple, kaffir lime leaves and basil.

  • KA-TAY TAKRAI

    Southern Thai style of stir-fried marinated rabbit with lemongrass and black pepper.

  • PED MAKARM

    Sliced marinated duck grilled “saignant” and served on a bed of seaweed, topped with exotic sweet and sour tamarind sauce.

  • RABBIT KATHIEM PRIK THAI

    Stir-fried rabbit with garlic and fresh peppercorns.

  • KA TRY KRAPRAOW

    Marinated rabbit with chilli, onions, ginger, spring onions.

  • KAI TOD ALMONDS

    Crispy almond chicken thighs with crispy onion rings.