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Royal Treat


The hand behind sumptuous cuisine of Royal Orchid is Mr. Sawas Boonlap, having a vast experience of 30 long years.


Mr. Boonlap is a master chef who specializes not only in Thai cuisine but is also an expert of European and Chineese food.



Tom Yam Khong (Prawn Soup)



Water  2cups
Prawns 200g
Mushrooms 100g
Galangal    50g
Lemon Grass   50g
Kaffir Lime Leaves 50g
Fish Sauce 2 tablespoon
Lemon juice  2-3 tablespoon
Chilli Paste  1 tablespoon
Milk  1 tablespoon
Dried Chilli  2-3 p
Small Red Chilli  4-5 p



Boil two cups of water then add 1tbsp chilli paste, galangal (Thai vegetable), lemon grass, kaffir lime leaves.

While still boiling include milk add prawns & mushrooms in it.

Now add fish sauce, lemon juice, dry chilli and mix them well.

Garnish the dish with coriander leaves.



Kai Kang Kiew Warn (Traditional Chicken Green Curry)


Chicken 200g
Green Chilli Paste 50g
Coconut Milk 200g
Milk 2 tablespoon
Fish Sauce 1 tablespoon
Sugar    1 tablespoon
Plate Brush Egg Plant  500g
Kaffir Lime Leaves 1-2 leaves
Holy Basil Leaves  5-6 leaves


Stir fry green chilli paste with 2tbsp of oil for 1 – 2 minutes and then add coconut milk stirring it for another 1 minute.

Now add water and chicken and simmer it for 3 – 4 minutes until the chicken is done.

Add fish sauce, sugar, plate brush egg plant (use brinjal instead of egg plant).

Garnish with kaffir leaves and basil leaves. Ready to serve.




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