Chao Krung Thai Kanom Jeen Curry Night Curries. Photo Credit: Sydney Yorkshire
The long-standing Thai institution is offering housemade curries paired with unlimited rice noodles.
Chao Krung Thai, located at 111 N Fairfax Avenue, has added a very exciting dining restaurant, established in 1972, is bringing the tradition of street stalls in Thailand, serving plates of curry and kanom jeen, or rice noodles, with fresh herbs and vegetables.
Guests will have their choice of “three comforting housemade curries, served with an unlimited helping of kanom jeen, fresh herbs, and vegetables, green beans, cabbage, bitter melon, and pickled mustard greens. A selection of sizzling Ping Ping and traditional Thai snacks are available à la carte, ordered on a paper checklist-style menu.”
You don’t have to eat all three curries; you have your choice of one, two, or all three if you are feeling very hungry. The restaurant sells wine by the glass, and partner and general manager Metha Maneesilasan will be available to make suggestions of which wines would be best for whatever menu items you select.
These are the menu items available for curry night:
Curries (one curry $24, two curries $28, three curries $32):
- Emerald Green Curry Chicken: Silky coconut curry with fresh green herbs, Thai eggplant and vibrant chili
- Mom’s Nam Ya Trout Curry: Mom’s Southern Thai curry made her way. Tender trout in a fragrant Southern Thai coconut curry made with our house-ground red curry paste
- Smoky Nam Prik Curry: Rustic, roasted-chili curry with smoky herbs, creamy coconut milk & nutty undertones
- Sai Krok Isan: Isan-style fermented pork sausage, grilled with fresh ginger, cabbage & Thai chili.
- Kai Yang: Lemongrass-marinated grilled chicken with garlic and white pepper
- Satay Nua: Grilled beef skewers marinated in coconut milk, turmeric, and Thai spices
- Goong Yang: Juicy, flame-kissed river shrimp with a smoky char and bright Thai chili oil and butter seasoning
- Hed Yang: Whole oyster mushrooms brushed with garlic oil and finished with Thai herb seasoning
- Ma Khuea Yang: Charred eggplant glazed with roasted chili, garlic, and fragrant makrut lime leaf
Traditional Thai Snacks ($5-8):
- Tod Mun Pla: Springy fish cakes blended with red curry paste and fragrant herbs, served with sweet chili cucumber relish
- Moo Dad Deaw: Thai-style marinated pork, sun-dried and lightly fried until crispy on the outside and juicy on the inside
- Som Tum: Fresh green papaya salad, pounded to order
- Sakoo Grati: Butterfly pea tapioca pearls with taro and tender young coconut meat in fragrant coconut cream
“Our parents were one of the first to bring the flavors of Thai cuisine to Los Angeles in 1972. Now it’s our turn to uncover more of what Thai cooking is all about,” says Co-Owner and Chef Amanda Maneesilasan about why she and her sister, Co-owner Katy Noochlaor, chose to introduce this new Wednesday night menu. “Our mom will join me in the kitchen to make the curries! We’re making the Nam Ya recipe passed down to us from my dad’s mother, and two recipes of our own.”
