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Chao Krung Menu and Take Out in Los Angeles CA, 90036
  • Hours Closed
  • Appetizers/Small Plates
  • Bek Kai Todd "Garlic Wings" Chicken wings marinated in fish sauce and fresh garlic - Sprinkled with fried shallots
  • Isaan Sausage "Sister A's Homemade Thai Sour Sausage" Pork shoulder mixed with lemongrass, chopped garlic, sticky rice, coriander root and white pepper. Served with fresh ginger, a slice of lime and bird's eye chili
  • Neau Dad Deaw "Thai Beef Jerky" Top sirloin/thick strips, flash-fried - Served with sticky rice and "jaew" - roasted chili and herbs dipping sauce
  • Tau Hou Todd “Crispy Tofu” Slightly fried with sweet sour sauce and scallion
  • Kai Satay "Chicken Satay" Marinated in lemongrass, galangal, turmeric, cumin seed and coriander seeds (Soaked overnight in condensed milk and coconut milk) - Served with cucumber relish and peanut sauce
  • Pla Muk Yang "BBQ Squid" Marinated in seasoning sauce and peppers - Served with spicy garlic lime dipping sauce
  • Hoi Todd "Crispy Mussel Pancake" Crispy broken crepes with steamed fresh mussels, egg, garlic chives and bean sprouts. Served with Sriracha sauce
  • Tua Kak "Green Bean" Wok charred or wok fried green beans with preserved cabbage and dried shrimp in black soy. Vegetarian option available.
  • Khanaeng "Brussles Sprouts" Wok fried with preserved cabbage, Thai chilies and dried shrimp in black soy
  • Tod Mun Pla "Fish Cakes" (An iconic- old-fashioned street snack) Fish paste, red curry paste, mixed with sweet basil, kaffir lime leaves, green beans and fish sauce - deep fried - Served with refreshing cucumbers and peanuts that adding texture and crunch to the sweetness of the sauce
  • Kanom Jeeb "Thai Dim Sum" (A classic Chinese dim sum dish incorporated into a Thai dish- made famous in Chinatown, Bangkok) Shrimp and ground pork marinated with garlic, coriander roots, black pepper, fish sauce, water chestnuts, wrapped in wonton skins - topped with fried garlic -Served with a spicy dipping soy vinaigrette
  • Po Pia Sod "Fresh Spring Roll" Rice paper wrapped with cucumber, tofu, carrot, red leaf, imitation crab meat and vermicelli noodles Served with Hoisin sauce. Vegetarian option available.
  • Crispy Egg Rolls Stuffed with vermicelli, cabbage, carrots, mushrooms and, flash fried served with sweet chili sauce
  • Salad
  • House Salad Mixed greens, Romaine hearts,cucumbers, grape tomatoes, carrots and crispy noodle croutons - peanut dressing
  • Yum Nua "Thai Spicy Beef Salad" Smokey charcoal grilled flank steak with cucumbers, tomatoes, shallots, onions and cilantro in a spicy dressing of Thai chilies, lime, fish sauce and palm sugar
  • Yum Woon Sen "Glass Noodles Salad" Spicy and sour glass noodle salad with shrimp, ground pork, dried shrimp, Chinese celery, pickled garlic, Thai chilies and shallots - Served with limes, fish sauce and garlic chili dressing
  • Nam Tok Hed "Spicy King Oyster Mushroom Salad" Spicy king oyster mushroom salad with fish sauce, lime and chili powder dressing, shallots, mint, cilantro, lemongrass and toasted rice powder - Served with fresh herbs
  • Neua Nam Tok "Waterfall Beef" Spicy Asian flank steak "salad" is cooked medium rare, mixed with fish sauce, lime and chili powder dressing, shallots, lemongrass, mint, cilantro and toasted rice powder - Served with fresh herbs
  • Somtum Thai "Green Papaya Salad" Preparing in clay mortar and wooden pestle - garlic cloves, chili, pounded with the green papaya, dried shrimp, green beans, tomatoes peanuts seasoned with fish sauce,palm sugar, lime and tamarind juice,giving it a sweet, sour, salty and spicy flavor
  • Laap Spicy Northeastern, hand-minced meat "salad", cooked with fresh lime juice and seasoned with fish sauce, chili peppers, galangal, shallots, lemongrass,kaffir lime, red onions, mint leaves and toasted rice for crunchy texture
  • Soup
  • Tom Kha Coconut Soup. Warm coconut milk with lemongrass, kaffir lime, galangal, combined with fresh limejuice, fish sauce,white mushrooms, cilantro and Thai chilies
  • Tom Yum Hot and Sour Soup. Hot and sour soup with chili jam, lemongrass, kaffir lime, galangal, combined with fresh lime juice, fish sauce,white mushrooms, cilantro and Thai chilies
  • Kaeng Liang Goong Sod "Spicy Shrimp Vegetable Soup" Choice of Shrimp and vegetables or Vegetables only Spicy herbal soup with chayote, zucchini, mushrooms, green beans, pumpkin, baby corn,lemon basil and shrimp
  • Curry
  • Our curry paste is a family recipe made in-house. All Curries served with White Rice or Brown Rice

  • Kaeng Pa Pla "Jungle Curry" (Unlike many other Thai curries, Kaeng Pa contains no coconut milk) Red curry with basa fish, Thai eggplant, green beans, peppercorns, baby corn, pumpkin, mushrooms, kaffir lime and holy basil
  • Kaeng Ped Yang “Duck Curry” Red Curry is a Central Thai seasoning that is mild to medium spicy, simmered with pineapple, cherry tomatoes, peppers and sweet basil
  • Kaeng Hung-ley "Pork Belly Curry" Northern Thai sweet pork belly and pork shoulder curry, simmered with ginger, palm sugar, turmeric, tamarind,Burmese curry powder and pickled garlic
  • Kaeng Keiw Wann "Thai Green Curry" Central Thai style spicy curry, with a hint of sweetness made with green Thai chilies, kaffir lime, coconut milk, Thai eggplant, jalapeños and sweet basil
  • Phanaeng Curry "Red Curry" Red curry made with dried chili peppers, galangal, garlic, lemongrass, coriander root, coriander seeds, shrimp paste and shallots in thick coconut milk -Seasoned with fish sauce, palm sugar and kaffir lime leaves
  • Kaeng Faak Tong "Pumpkin Curry" Pumpkin simmered in red curry paste, coconut in fish sauce, palm sugar, jalapeños, kaffir lime and sweet basil
  • Charcoal Grill
  • Served with choice of Jasmine Rice or Sticky Rice

  • Khao Niaw Moo Ping "Thai Grilled Pork" Pork shoulder marinated with oyster sauce, seasoning sauce, fish sauce, palm sugar, white pepper, garlic and cilantro root - Served with sweet plum sauce
  • Kai Yang "All Natural BBQ Cornish Hen" Marinated overnight with lemongrass, garlic, peppers, cilantro root, galangal, fish sauce and seasoning sauce - Served with spicy, sweet and sour sauce and chili roasted rice powder dipping sauce
  • Seua Rong Hai "Crying Tiger Beef" Thai-style grilled ribeye marinated with garlic, pepper, and oyster seasoning sauce. Served with dry chili roasted powder dipping sauce. Served with choice of jasmine or sticky rice.
  • Catering Menu - Appetizers
  • Half tray serves 5-6 persons - Full tray serves 10-12 persons

  • Chicken Satay - 30 Skewers Marinated in lemongrass, galangal, turmeric, cumin seed and coriander seeds (Soaked over night in condensed milk and coconut milk) - Served with cucumber relish and peanut sauce
  • Fresh Spring Roll - Half Tray Ricepaper wrapped with cucumber, tofu, carrot, red leaf, and vermicelli noodles- Served Hoisin sauce and peanut sauce
  • Green Beans - Half Tray Sautéed at very high heat with Szechuan shredded preserved vegetables and crushed dried prawns
  • Thai Crispy Egg Rolls - Half Tray Stuffed with vermicelli, cabbage, carrots, mushrooms and, flash fried served with sweet chili sauce
  • Catering Menu - Salads
  • Half tray serves 5-6 persons - Full tray serves 10-12 persons

  • Thai Spicy Beef Salad - Half Tray spicy Smokey charcoal grilled meat with cucumbers, tomatoes, shallots, onions and cilantro in a spicy dressing of Thai chilies, lime, fish sauce and palm sugar
  • House Salad Mixed greens, Japanese cucumbers, cherry tomatoes, carrots and crispy noodle croutons, tossed with ginger soy vinaigrette or peanut dressing. Choice of half tray or full tray.
  • Somtum Thai "Green Papaya Salad with Grilled Shrimp" Preparing in clay mortar and wooden pestle - garlic cloves, chili, pounded with the green papaya, dried shrimp, green beans, tomatoes peanuts seasoned with fish sauce, palm sugar, lime and tamarind juice, giving it a sweet, sour, salty and spicy flavor
  • Laap Chicken "Spicy Thai Chicken Salad" - Half Tray Spicy Northeastern, hand-minced meat "salad", cooked with fresh lime juice and seasoned with fish sauce, chili peppers, galangal, shallots, lemongrass, kaffir lime, red onions, mint leaves and toasted rice for crunchy texture
  • Catering Menu - Noodle Stir-Fried
  • Half tray serves 5-6 persons - Full tray serves 10-12 persons

  • Pad Thai Rice noodles stir-fried with tamarind, fish sauce, palm sugar, baked tofu, dried shrimp,preserved radishes, egg, garlic, chives, bean sprouts, with crushed peanut and lime wedge on the side
  • Pad Kee Mow Noodles "Spicy Drunken Noodles" Stir-fried rice noodles, white onions, jalapeños, peppercorn, sweet basil, fresh chilies and garlic in oyster seasoning sauce
  • Pad See Ew "Soy Sauce Noodles" Broad rice noodles stir-fried, Chinese broccoli, egg, salted soybean paste, light and dark soy with a touch of vinegar - Served with vinegar pickle chili
  • Kuay-Tiaw Phat Poo "Crab Noodle” Rice noodles and snow crab stir-fried with sprouts, garlic and chives Served with a lime wedge and chili fish sauce
  • Pad Woon Sen "Glass Noodles" Vermicelli noodles, wok fried with, broccoli, snow peas,carrots, cabbage, green beans, tomatoes and bean sprouts
  • Lunch Menu - Thai Charcoal Grill
  • Sticky rice recommended. Can substitute jasmine or brown rice.

    Hours Today: 11:30 am - 3:00 pm

    These items are not currently available
  • Kai Yang (All Natural BBQ Cornish Hen) Marinated overnight with lemongrass, garlic, peppers, cilantro root, galangal, fish sauce, and seasoning sauce. Served with spicy/sweet/sour and chili roasted rice powder dipping sauces.
  • Seua Rong Hai (Crying Tiger Beef) Thai-style grilled flank steak marinated with garlic, pepper, and oyster seasoning sauce. Served with dry chili roasted powder dipping sauce.
  • Khao Niaw Moo Ping (Grilled Pork Skewers with Sticky Rice) Delicious street food on a stick. Pork shoulder marinated with oyster seasoning sauce, fish sauce, palm sugar, white pepper, garlic, and cilantro root. Served with plum chili dipping sauce.
  • Lunch Menu - Curry
  • Our curry paste is a family recipe made in house. Curry served with jasmine or brown rice.

    Hours Today: 11:30 am - 3:00 pm

    These items are not currently available
  • Kaeng Hung-ley (Braised Pork Belly Curry) A Northern Thai curry dish with combination of pork belly and pork shoulder, simmered in fresh muddled red curry paste, and braised for three hours with turmeric, ginger, and pickled garlic. Served with cucumber salad on the side.
  • Kaeng Keiw Wann (Thai Green Curry) Central Thai style curry with a hint of sweetness. Made with Thai chili, kaffir lime, coconut milk, Thai eggplant, jalapenos, and sweet basil.
  • Phanaeng Curry (Red Curry) Red curry pasted made with dried chili peppers, galangal, garlic, lemongrass, coriander root, coriander seeds, shrimp paste, and shallots in thick coconut milk. Seasoned with fish sauce, palm sugar, kaffir lime, and sweet basil.
  • Kaeng Fak Tong (Pumpkin Curry) Pumpkin simmered in red curry paste, coconut milk, fish sauce, palm sugar, and kaffir lime. Seasoned with jalapenos and sweet basil.
Restaurant is Closed, But You Can Order Ahead
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