Party Menus - Thai

Thai Menu
Please decide whether you want just a main course or two or three courses. Choose your dishes using our novel colour codes, and price it accordingly. There are no hidden 'extras'.

Thai Cuisine Main Course
Choose your five-dish party main course as follows:
• Pick two dishes coloured red
• Plus pick one or two coloured green
• Plus pick one or none coloured gold
• Plus pick one coloured blue
And you have your main course at the prices below (scroll down).

Pick two protein Thai main course dishes (Chicken and/or Meat) from those listed below in red:
Curries
Green Thai Chicken Curry ~ Chicken breast strips are simmered in a fresh home-made green paste and a creamy coconut sauce, flavoured with lemon grass tassels, whole lime leaves and Thai fish sauce (nam-pla), intermingled with mange-tout, spring onions, and green capsicum peppers.
Red Thai Lamb Curry   (Kaeng Ped Nua Pla) ~ Lamb strips embalmed in a creamy, spicy home-made red curry paste, fragranced with sticks of lemon grass, whole lime leaves, torn holy basil and coconut milk.
Yellow Thai Pork Curry ~ A traditional curry from Central Thailand, there chunks of wild boar (here pork) are flavoured with spicy yellow curry paste, garlic, yellow chillies, yellow capsicum peppers, sweet potato and shredded carrot.
Musseman Chicken Curry A spicy yellow Thai curry sauce made with Thai herbs and spices, tamarind and palm sugar enveloped around chunks of succulent chicken and halves of straw mushrooms. A southern Thai recipe.
Talai Seafood Special ~ King prawns, squid rings, mussels, scallops are marinated then cooked in a Thai red curry sauce. Additional £1 per diner
Other dishes
Beef and Long Beans (Nua Chiang Rai)
Strips of beef, soy beans and log beans are stir-fried in a sweet and sour sauce made from light soy, palm sugar and tamarind. A northern Thai recipe.
Lamb stir-fried with Mint (Nua Look Gaa Pad Bai Salanai) Lamb slices stir-fried with galangal, bamboo shoot, spring onion, chillies, coconut and mint leaves. A southern Thai recipe.
Minced Pork and Soy Beans (Tua Lueang Jeow)
Lean coarsely minced pork stir-fried with Thai-spices, thenaugmented with whole soya beans, long beans and other Thai ingredients
Sliced Pork with Cashews (Moo Pad Mamuang-himapan) Pork is a favourite in Thailand and here the strips are fried with Thai vegetables such as aubergines (eggplants) and papaya with herbs and spices to create a reddish aromatic sweet sauce. Cashews are fried to bring out their best flavour and added to the dish.

Plus pick one or two Thai main course vegetable dishes / salads from those listed below in green:
Northern Thai Chilli Vegetables   (Nam Prig Ong or Pak Nam Prig)
Cauliflower, broccoli florets, spring onions, celery sticks, carrots, peppers, chillies, cucumber, baby sweetcorn are dipped into a chilli-hot sauce and served in a slightly sour (tamarind), spicy sauce.
Southern Thai Vegetable Stew (Satu) A ‘village’ dish with Malaysian influences, with potatoes, red yams, carrot, onion, celery,other vegetables and coconut.
Spicy Mushroom with Tofu Sliced mushrooms, cubed tofu and cross-cut spring onions stir-fried in a sauce of
'magic paste' with a dash of fish sauce.
Stir-fried Mixed Vegetables (Pad Pak Ruan or Mangaswarit) Including water chestnuts, bamboo shoots, carrot, broccoli, red and yellow peppers, and pak choi. A feast of taste and colour.
Stir-fried Sweetcorn and Spinach (Kao-Pot Pak-Boong Pad) Golden sweetcorn nuggets, baby sweetcorn cobs, with a green contrast of velvety Thai spinach - Pak Boo and Pak Choi stir-fried with Thai spices.
Salads
A salad counts as a vegetable dish (green) in your choice. If you choose one we will place a bowl onto each table for self-service.
Beef and Grape Salad (Yoom Pla Nua Yaang Gub Aa-ngoon)
Strips of beef fillet marinated in minced coriander root, garlic and pepper (magic paste), briskly stir-fried and tossed with herby leaves and black and white grapes, fragranced with finely chopped lemon grass, juliennes of fresh lime leaf and torn fresh harappa and holy Thai basil leaves, and juice of fresh kaffir lime. 50p additional per diner
Duck & Tangerine Salad (Yoom Pla Ped Yaang Gub Aa-ngoon)
Strips of duck fillet marinated in home-made ‘Magic Paste’ (minced coriander root, garlic and pepper) briskly stir-fried and tossed with herby leaves and tangerine segments, fragranced with finely chopped lemon grass, juliennes of fresh lime leaf and torn fresh harappa and holy Thai basil leaves, and juice of fresh kaffir (sweet lime). 50p additional per diner
Papaya Salad (Som Tum)
Long shreds of green papaya, with cherry tomatoes, crushed home-roasted peanuts, longbeans, shrimps and Thai chillies in a tangy dressing of fish sauce, palm sugar and kaffir lime juice
Vegetable Salad (Yam Yai)
Crispy mixed raw seasonal Thai leaves and vegetables are tossed in a Thai dressing of coconut milk, rice vinegar, chilli, white pepper, juice of fresh kaffir (sweet lime) and palm sugar.

Plus pick one or none Thai main course Noodle dish from those listed below in gold:
Bahmi Goreng ~ lightly curried egg-noodles ((wheat-based) with garlic and vegetables – Indonesia
Bangkok Street Noodles (Pad Thai ) ~The Thai national dish.   Fresh beansprouts and shredded vegetables are stir-fried with a sweet and sour sauce made from palm sugar and tamarind. Rice ribbon noodles are added with crab meat, prawns and fresh ground peanuts, and all is fragranced with lemon grass tassels, lime leaf chiffonades Thai basil, and a wee chilli kick!
Mee Krob Rice noodles, instantly deep-fried and drizzled with a sweet and sticky, toffee-like sauce - sounds strange but is quite remarkable! Used as a topping or garnish on your plate of food.
Thai Egg Noodle Stir-fry ~ Egg (wheat) noodles stir-fried with Thai herbs, garlic and vegetables

Plus pick one Thai main course rice dish from those listed below in blue
Basil Fried Rice ~ Jasmine rice cooked together with a stir-fry of Thai spices and Harappa Holy Thai Basil
Black and white rice ~ (Khao Pa-som)   Not to be confused with American Wild black rice, Thai black rice is unusual and nutty, and has its husk on. It is combined here with white Thai Jasmine-fragrance white rice.
Coconut Rice ~ Thai Jasmine rice is cooked with coconut water to produce a really tasty rice dish
Green Curry Thai Biriani ~ Jasmine rice enhanced with a green curry sauce, peas and beans
Nasi Goreng ~ lightly curried rice with garlic and vegetables) - Indonesian
Vietnamese Rice ~ pale pink rice - Vietnam

Which ever five main Thai course dishes you choose we will also supply at no extra charge :
Thai Hot Curry Sauce ~ for the macho, the hot-heads and those who simply like it hot!
and Thai Cool Coconut Sauce ~ for those who like it cool!

Price: Thai Five- dish Main Course:
up to 20 diners £20 per head* (* Minimum charge £200)
up to 40 diners £17 per head
up to 60 diners £15 per head
up to 80 diners £13 per head
over 80 diners £12 per head

Please note these prices are food only.
If you require waiter service please add £3 per diner to the above figures
and this price will also include chafing dishes (stainless steel food warming pans)
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Click here to view and price our Thai Starters and Desserts
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