There is a large variety of curry in the world and yet the most common and known in Suriname is the yellow curry. Not sure whether the knowledge of Asian immigrants was lost over the years, because of indentured servitude in Suriname during colonialism or whether it was because of logistical reasons. Maybe both or maybe for other reasons. So when I learned that red and green curry are also a "thing", I had to put those on my "must-eat-list" of course.
Only caveat though - when we finally had the opportunity to eat at Thai Restaurant Bangkok - was not knowing with which curry to start first. Only thing I was sure of: no yellow curry. So I immediately went to the curry section on their varied menu and missed a few of my favorite protein meats. After much consideration I went with Kauw Pad Kaigieuwhaan Kai Sai Thoua (green curry chicken with Thai eggplant and coconut milk).
Furthermore, someone ordered Plameuk Pad Prik Sod (stir fried squid with Spanish peppers and onion) and the other asked for a plate of Kway Tiew Pad Thai Neua (stir fried Thai noodles with beef). We tasted a bit from each other's meals and I was pleased with mine, as the green curry chicken was my favorite. The green curry and coconut paired well together and the dish exploded with flavors. The squid and noodles were good and weren't overly seasoned.
We also had some Tod Man Koong (shrimp cakes) for starters and I ordered a beer - instead of tea or fizzy drink - for a change. The shrimp cakes were the right call while we were waiting for our meals, as those snacks bursted with flavors, were savory and paired well with the sauce. The beer was medium and mildly bitter. Just the way I like it: not too sour and not too bitter.
The décor was dark and moody with lots of "Thai" and Budhist elements. The glass and mirrors helped make the place seem more spacious and the hanging flowers/leaves brought some outdoor vibes indoors. The dimmed lighting helped negate the overstimulation of the senses by the abundance of ornaments in the interior.
