Goong Phad Phong Kari Gub Sapparod
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Duck Confit with Tangy Red Curry Sauce served with Peach and Curried Tomatoes Served with Steamed Saffron and Brown 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
