Nooror’s home recipe orginally from the far South. A tender lamb curry of dried spices in coconut milk, Thai sweet potatoes and succulent roasted peanuts and cashew nuts, as described in a poem by King Rama II.
Braised lamb served with Roti and saffron rice. A Muslim wedding delicacy and a must in Phuket island.
KHO KHUN BEEF CURRY
Our rich red curry of Kho Khun beef in coconut milk with peanut butter, and aromas from Kaffir lime and organic Thai sweet basil leaves.
BLACK CHICKEN GREEN CURRY
Green Curry with Black Chicken in coconut milk with Thai sweet basil leaves and Thai green and pea aubergines. The Chinese believe that the black chicken is very healthy especially for rejuvenating your body. This dish is accompanied with crispy Roti Bread. Can be substituted by Free-Range Chicken.
DUCK WITH TAMARIND SAUCE
Medium rare seared marinated duck breast topped with golden sweet tamarind sauce from Petchaboon Province, accompaniedwith fried shallots and crispy kale.
FRESH LIME SEA BASS
Steamed whole sea bass flavored with organic lemongrass and topped with green lime, Doi Ankkang garlic and our special chilli dressing, sprinkled with coriander leaves.
Grilled marinated Andaman Sea Parrot cooked in a bamboo case accompanied by spicy Organic chilli and garlic sauce.
LEMONGRASS SILVER POMFRET
Crispy silver pomfret napped with a southern bean paste sauce made of organic garlic, ginger and crispy lemongrass.
KARIENG STIR-FRIED TUNA
Stir-fried Andaman tuna with wild basil, organic Bird’s Eye chilli from Doi Intanon in a garlic sauce.
BLACK CRAB CURRY
Delicate Savory Phuket crab betel leaf curry with fresh coconut milk, home-made curry paste of lemongrass and fresh turmeric accompanied by rice vermicelli.
PHAD SATOR KOONG
Spicy stir-fried Andaman deep sea prawns with parkia seeds in red curry paste and basil leaves.