Malai Kitchen
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Menu
Curries
Jungle Curry Hot Pot with Shrimp Lunch
Soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress. Made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers.
Yellow Curry Bowl with Chicken (Gang Garee) Lunch
Scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side. Comes with bell peppers, carrots, onion, and Thai basil.
Iron Pot Green Curry Chicken Lunch
Scratch made green curry stew with chicken, Thai eggplant, carrots, and choice of jasmine rice, brown rice, or rice noodles on side. Also has bell peppers, carrots, onion, and Thai basil.
Panang Curry Bowl with Beef Tenderloin Lunch
Chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad. Also has bell peppers, apple eggplant, onions, and potatoes.
Chiang Mai Noodles with Shrimp (Kao Soi) Lunch
Ginger-coriander based light coconut curry sautéed with shrimp, served over egg noodles, topped with egg noodles. Comes with bok choy, broccoli, green onion, cilantro and chili oil.
Vegetarian Curry Pot with Tofu Lunch
Local tofu cooked in your choice of 100% vegetarian red, green or yellow curry sauce, served with the same accompaniments as the non-vegetarian alternative listed above. Choice of jasmine rice, brown rice, or rice noodles on the side.