CURRIES

	Native dish of the Thai people A stone mortar and pestle are the only implements used to produce a curry sauce. A proper combination of many herbs and spices such a lemon grass, rhizone, shallots, Galangal hot chili, basil, etc., make for a diffrrent taste of seafood or fish, meat or chicken. At Bangkok in Boca we prepare many exotic curry sauces for their individual fiavors and for your choice.

RED CURRY (KEANG PHED)
The red chili peppers and an array of other spices and herbs,
slices of winter bamboo shoots, garnished with basil leaves.
Sliced Tender Beef or sliced Chicken Breast
12.95
Fresh Ocean Jumbo shrimp
14.50

GREEN CURRY (KEANG KIEW WAN)
The sweet lemon grass and fresh Thai pepper make this curry world famous.
The lime green color and spicy heat help cool down the body.
Sliced Tender Beef or sliced Chicken breast
12.95
Fresh Ocean Jumbo shrimp
14.50

MASSAMAN CURRY
A unique style of slow-cooking this curry sauce, having a light bite back of every taste.
Blended into the spices with whole peanuts, potatoes and avocado (when in season).
Chunk Beef Steak Curry
13.95
Fresh Ocean Jumbo Shrimp
14.50

PA-NANG CURRY
This pan-cooked thickened curry sauce is for those who love the taste of herbs,
a hint of coconut milk is topped with a slice of kaffir lime leaves.
Sliced tender Beef or Sliced Chicken Breast
12.95
Fresh Ocean Jumbo Shrimp
14.50

PAD PED CURRY
A perfect balance of the mixing of herbs and spices makes
this curry equally perfect with meat, seafood or duck.
With one-half of sliced roasted crispy boneless Long Island Duck
14.95
Sliced Tender Beef Of Sliced Chicken breast
12.95
Fresh Ocean Jumbo Shrimp
14.50

Vegetarian dish can be prepared upon request.
All entrees served with steamed lmported Jasmine Rice.

Lunch | Appetizers | Spicy Salad | Soup | Complete Dinner
Curries | Wok | Duck | Steak | Seafood | Noodles | Rice Paddies