At Thong Thai Bistro, we often find that certain Thai dishes come with expectations shaped by what diners are used to — and green curry is one of them.

In many restaurants outside Thailand, green curry is served thick and heavy. However, in its traditional form — especially in Southern Thailand — green curry is meant to be lighter and more fluid. When prepared using pure coconut milk, it naturally has a thinner consistency.

To achieve the thicker texture many diners expect, some kitchens add flour or other thickeners. While this creates a richer, heavier gravy, it also alters the flavour and reduces the role of coconut milk.

At Thong Thai Bistro, Chef June prepares green curry the traditional way — using fresh curry paste and real coconut milk, without any artificial thickeners. The result is a dish that is clean, aromatic, and true to its roots.

We understand that food preferences vary, and authenticity can sometimes feel unfamiliar. But for us, staying true to traditional flavours and techniques is what defines our cooking and the experience we offer.