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.
Stir fried minced chicken with chilli, garlic, fresh peppercorn and basil.
Crispy chicken flavoured with tamarind sauce.
PED PHAD KHING
Stir fried marinated duck breast with ginger, onions, mushrooms and exotic soya sauce.
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.
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.
Southern Thai style of stir-fried marinated rabbit with lemongrass and black pepper.
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.