Malai Kitchen

Small Salads

Desserts

Branch

Option to add egg or avocado to any dish.

Curries

***Green curry*** is a fresher curry made with fresh green chiles, lemongrass, kaffir lime, and spinach to enhance green color. ***Red curry*** is made with lemongrass, galangal, garlic, cardamom, and dried red chilies for richer chili flavor. ***Yellow curry*** also has lemongrass, galangal, and coriander, but flavor emphasizes the seasonings in it including turmeric, white pepper, cumin, and cinnamon. ***Jungle curry*** is similar to the red curry, but without the coconut milk to thicken it, resulting in a more broth-like soup. ***Chiang mai curry sauce*** is made from coconut milk, ginger, garlic, and coriander, and seasoned with red boat, palm sugar, and soy. ***Panang curry*** is made from roasted coconut, ginger, tamarind, peanuts, and lots of savory seasonings. But is unique from our others because it is made without fish sauce. Our recipe was inspired by a recent visit to Panang, Malaysia. ***Massaman curry*** is a coconut milk curry made with ancho peppers, peanuts, soy, cinnamon, bay leaves, and seasoned with red boat, palm sugar, soy, and tamarind.

Specialties

Wok-Fired Rice Entrées

Option to add shrimp, chicken, beef, or pulled pork to any entrée.

To Share

Sides

Small Soups

Entrée Soups

Lunch Specials

Entrée Salads

Wok-Fired Noodle Entrées

Option to add shrimp, chicken, beef, or pulled pork to any entrée.