The Antigua Curry Club Meeting       January 14, 2010


Non Vegetarian

Tom Yam Gai or Goong (Hot and sour soup with chicken or Prawn)

Gaeng Keow wan gai (Green sweet chicken curry)

Jasmine rice

Yam Thang Kwa (Cucumber Salad)

Q 95  + 10% service



Menu for vegetarians is same but without meat


Q 85  + 10% service

Poppadums courtesy of the Antigua Curry Club

Tom Yam Gai or Goong is the name for soups originating from Laos and Thailand.   Lao tom yum is relatively unknown outside of Laos, whereas Thai tom yam is perhaps one of the most famous dishes in Thai cuisine.  It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.

Tom yam is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass,  lime leaves, galangal, lime juice, fish sauce and crushed chili peppers.   Tom yum is usually made with prawns (tom yam goong), chicken (tom yam gai), fish (tom yum pla), or mixed seafood and mushrooms.  The soup is often topped with generous sprinkling of fresh coriander (cilantro) leaves. 

Gaeng keow wan gai is a traditional Thai green curry, Spicy, sweet and creamy with coconut flavor , chicken and Thai fresh holy basil. This curry is always hot, the heat being determined by the amount of green chilies that are used.

 Yam Thang Kwa is a Thai cucumber salad.

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