Krua Thai Cuisine
Oct 28, 2014 05:24PM ● By Style
Like a microchip or a nice Cabernet Sauvignon, Thai food is layered and complex. Sweet, spicy and salty flavors combine in a delightful dance across the taste buds. I was craving the cuisine’s intricacies the other night, so I grabbed a friend and headed to Krua Thai to indulge.
The head chef, Anna, is from Thailand, and she knows her stuff. She and husband, Mike, recently took over ownership of the restaurant and since then she’s been crafting made-from-scratch curries, stir-fries and other palatable bites in a cozy, welcoming environment.
Upon arriving, my friend and I were seated quickly in Krua’s comfortable dining room. We ordered two colossal Thai iced teas and started our meal with their Fresh Roll, a rice paper roll chock-full of crisp cucumber, carrots, lettuce, fresh herbs and shrimp. Spooning some peanut sauce onto each bite was a perfect way to kick things off.
With such a diverse menu, including several creative seafood dishes that all sounded delightful, we finally decided on two of our favorite Thai essentials: red curry and pad kea mao (drunken noodles). As we finished the roll, our picks arrived. The red curry delivered a nice harmony between spicy and sweet. Coconut milk mellowed out the heat of red chili peppers so our mouths didn’t feel like a fiery inferno, while generous amounts of meat (we opted for beef), bamboo shoots, green beans, broccoli, red pepper, eggplant and zucchini filled the fragrant broth. I couldn’t stop eating!
The pad kea mao was equally superb. I was particularly fond of the intense flavors of Thai basil and garlic, as well as the chewy, tender rice noodles that intermingled with ample amounts of juicy chicken and perfectly cooked vegetables. Each bite was a joy to cram into my mouth.
We were having such a great meal that we couldn’t say no to fried banana and coconut ice cream for dessert. By the time we were ready to leave, I think we were somewhere beyond indulging—and we’ll gladly do it again!
Krua Thai Cuisine, 1750 Prairie City Road, Suite 150, Folsom, 916-355-8825, kruathaifolsom.com.
The head chef, Anna, is from Thailand, and she knows her stuff. She and husband, Mike, recently took over ownership of the restaurant and since then she’s been crafting made-from-scratch curries, stir-fries and other palatable bites in a cozy, welcoming environment.
Upon arriving, my friend and I were seated quickly in Krua’s comfortable dining room. We ordered two colossal Thai iced teas and started our meal with their Fresh Roll, a rice paper roll chock-full of crisp cucumber, carrots, lettuce, fresh herbs and shrimp. Spooning some peanut sauce onto each bite was a perfect way to kick things off.
With such a diverse menu, including several creative seafood dishes that all sounded delightful, we finally decided on two of our favorite Thai essentials: red curry and pad kea mao (drunken noodles). As we finished the roll, our picks arrived. The red curry delivered a nice harmony between spicy and sweet. Coconut milk mellowed out the heat of red chili peppers so our mouths didn’t feel like a fiery inferno, while generous amounts of meat (we opted for beef), bamboo shoots, green beans, broccoli, red pepper, eggplant and zucchini filled the fragrant broth. I couldn’t stop eating!
The pad kea mao was equally superb. I was particularly fond of the intense flavors of Thai basil and garlic, as well as the chewy, tender rice noodles that intermingled with ample amounts of juicy chicken and perfectly cooked vegetables. Each bite was a joy to cram into my mouth.
We were having such a great meal that we couldn’t say no to fried banana and coconut ice cream for dessert. By the time we were ready to leave, I think we were somewhere beyond indulging—and we’ll gladly do it again!
Krua Thai Cuisine, 1750 Prairie City Road, Suite 150, Folsom, 916-355-8825, kruathaifolsom.com.
Krua Thai Cuisine – Dine Nov. 2014 [6 Images]
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