Goong Phad Phong Kari Gub Sapparod
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40-Day Spring Chicken in Red Curry with Purple Banana and Trio of Fragrant Leaves Served with Steamed Saffron and Jasmine Rice
New Zealand Lamb Chops in Green Curry Sauce with Young Coconut Meat, Heart of Palm and Pickled Green Papaya
Hanoi-Style Pan-Seared Local Bream with Turmeric, Dill and Peanuts Served with Steamed Brown Rice Vermicelli
