IFU Marketing

It’s not every day you get to eat curry straight out of a whole coconut. With hor mok prow awn, you can dig into a hollowed out coconut for spoonfuls of seafood red curry. After steamed cook for a short period of time, the finished bowl fills the room with the fragrant aroma of coconut, spices, and curry ingredients. Within the bubbling bowl, you’ll find prawns, chopped squid, and coconut flesh mixed with kaffir lime leaves and galangals.

The final highlight of any authentic Thai meal, this popular traditional dessert is a breath of fresh air after downing several heavily spiced dishes. Deceptively simple, mango sticky rice is a dish made by pairing two seemingly unlikely ingredients: mango slices and sweet glutinous rice. But when eaten together, the sourness of the mango is gently balanced out by the coconut milk infused sticky rice, offering a mild, creamy flavour similar to rice pudding. Some variations come with the sticky rice drizzled with sweet coconut cream, topped with a few sprinkles of roasted mung beans or sesame.