Eat Thai with Nita

15/07/2023

Hope customer enjoy my food.
Eat Thai with Nita

12/07/2023

Kaeng hang le originates from Myanmar, and the name "hang le" is derived from the Burmese word "hin lay" which means "heavy curry." In fact, many restaurants in Chiang Mai call it ‘Burmese curry.’ From 1579 to 1775, the Lan Na kingdom was ruled by the Burmese, until it became a vassal state of Siam in the late 1700s.
The dish may have been introduced to northern Thailand by the Shan people, who live in Myanmar's Shan State, which borders Northern Thailand.
In neighbouring Myanmar, a pork curry called wet tha hin (ဝက်သားဟင်း) includes a sour component.
(Thanks wikipedia)

11/07/2023

🍚🥘Great food for Great people from Great cook.😋👩‍🍳🇹🇭

🙅🏼🙅🏼No MSG🙅‍♂️🙅‍♂️

Why not book private Thai cook 👩🏻‍🍳 to your house.
🍚 £39 per person
🥘 Minimum 10 people
🍛 £20 deposit to book your date

🍲🥙 2 choice of starters dish.
🥘 a choice of curry dish.
🍛 a choice of Stir -fry dish
🍚 a choice of rice.
Free
🫢😮 a surprise Thai pudding. 🍧🍨🍮🥥

More information please feel free to contact me📱📲

11/07/2023

Thai Green Curry.

The name "green" curry derives from the color of the dish, which comes from green chilies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".
Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries, but although the spiciness varies, it tends to be more pungent than the milder red curries.Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.
(Wikipedia)

11/07/2023

Pad Priew Whan – Sweet and Sour
A choice of Prawn or Chicken deep fried cook with Onions, pineapple, cucumber, spring onions in Thai sweet and sour sauce.

11/07/2023

Korean style Chicken
Deep fried Chicken brushed with Nita’s Korean style sauce.

11/07/2023

Massaman Curry
A choice of Beef or Chicken, Potatoes, Onions and secret spices cook with curry paste in coconut milk

11/07/2023

Chicken satay
Strips chicken marinade with Thai herb grill serve with Thai peanut sauce and Thai pickles.

11/07/2023

Tom kha is a Thai soup that originated around 1890 and was first recorded in a Thai recipe book. The earliest recorded version of the soup was called Tom kha pet, and it featured duck and young galangal in a coconut milk-based curry.[4] Over time, chicken became a more popular protein choice and the dish evolved into the version known as Tom kha kai, which is made with chicken instead of duck. In addition to chicken, shrimp is also a popular protein option and is often referred to as Tom kha kung.[5][6][7] Tom kha shares many base ingredients with another popular Thai soup called Tom yam. However, Tom kha is distinguished by the addition of coconut milk, which lends it a creamy texture and a milder, sweeter taste compared to Tom yam.

Tom Kha Kai
Diced Chicken, young galangal, lemongrass, Straw mushroom cooked in Coconut milk season with fish sauce and lime juice.

11/07/2023

Stir-fry Chicken with Cashew nut.
Diced Chicken stir-fry with Cashew nut Dried chilli, Onions and Spring onions.

11/07/2023

Let start my new page with the best Curry in the wold
from Testeatlas

Phanaeng (Thai: พะแนง also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับข้าว), published in 1890.
(Thank you wikipedia)

A choice of Pork, Chicken or beef cooked with Phanaeng curry paste and coconut milk topped with Kaffir lime leaves and chili.

11/07/2023

Phanaeng (Thai: พะแนง also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับข้าว), published in 1890.
(Thank you wikipedia)

A choice of Pork, Chicken or beef cooked with Phanaeng curry paste and coconut milk topped with Kaffir lime leaves and chili.