Mild red curry of Thai aubergines

som saa

ngop pla

Gaeng om

The crabs we get in live and cook each morning, pick the white meat and save the brown for other recipes; the dressing is made from fresh coconut cream, mandarin, lime, palm sugar and kee nu chillies.  Also in the salad:  finely sliced lemongrass, thai shallots, julienne white turmeric, red chilli and fresh makrut lime leaf.

Bright fresh seafood, lots of aromatics, rich coconut cream and a twang of citrus and chilli - it gets the set menus off to a lovely start.

Mild red curry of Thai aubergines

som saa

43A Commercial St, London E1 6BD

+442073247790

@somsaa_london

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