Goong Phad Phong Kari Gub Sapparod
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Triple Cooked Australian Short Ribs in Creamy Peanut Red Curry Sauce (Served with Steamed Pandan Rice)
Stew of Slow Braised Crispy Pork Belly, Herbs and Pepperwood, Served with Two-Colored Deep-fried Sticky Rice
Stir-fried Crab Meat, Julienne of Ginger with Three Flavored Curry Paste Served with Steamed Brown and Pandan Rice
