Lemon Thai Cuisine

Thai rice noodles stir fried with the vegetable assortment, egg, bean sprouts, ground peanuts, and scallions.

An assortment of vegetables stir fried with rice and egg.

Sauteed tofu with baby corn, carrots, bell peppers, mushrooms, pineapple, ginger, and celery in tamarind sauce.

Vegetable assortment and tofu with red curry in coconut milk.

Sauteed sliced eggplant, bell peppers, string beans, and basil leaves.

Massaman curry in coconut milk, potatoes, onions, carrots, and bell peppers.

Green curry in coconut milk with bamboo shoots, carrots, string beans, snow peas, green peas, eggplant, bell pepper, and basil leaves.

Red curry in coconut milk bamboo shoots, carrots, bell peppers, and basil leaves.

Yellow curry in coconut milk carrots, potatoes, pineapple, and bell peppers.

Panang curry in coconut milk with carrots, string beans, snow peas, green peas, bell peppers, and basil leaves.

Yellow curry in coconut milk with mango, carrots, onions, and bell peppers.

Thai curry with string beans, mushrooms, baby corn, bell peppers, bamboo shoots, basil leaves, eggplant, and rhizome.

Choo chee curry in coconut milk with carrots, snow peas, pineapple, green peas, string beans, tomatoes, bell peppers, and basil leaves.

Stir fried shrimp with onion, bell pepper, and diced mango in special sweet and sour sauce.

Grilled in garlic and pepper sauce. Served on a bed of fresh lettuce and steam broccoli.