Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
BBQ chicken thighs marinated in green curry paste overnight, wood smoked then finished in a fresh green curry with krachai and Thai basil. Summer cooking at its best.
A vegan massaman curry with BBQ charred peaches, pineapple, peanuts and coriander. Rich, deeply spiced and one of the best things we put on the Farang vegan menu.
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