KRAAM Thai

Thai restaurant, 254 5th Ave, New York, NY

VeganScore 80 · 5 vegan main dishes

Menu

Mains

• Pad Eggplant & Tofu — Stir-fried eggplant and crispy tofu with miso, garlic, chili, and Thai basil. Vegan
• Morning Glory & Tofu — Wok-fried Chinese watercress, tofu with spicy vegan garlic sauce. Vegan
• Roasted Market Vegetable Green Curry — A fragrant Thai sweet-spicy green curry with roasted vegetables. Vegan
• Green Curry — Sweet and spicy Thai green curry with eggplant. Vegan
• Massaman Curry — Thai massaman curry (sweet and spicy curry) with potato gratin, crispy shallot, and braised shallot. Vegan
• Braised Beef Ribeye Kaprow — Stir-fried with basil, garlic, and sweet pepper.
• Kang Som Pla Todd — In a sour-spicy curry with seasonal market vegetables.
• Vegetarian Duck Lychee Red Curry — Thai red curry simmered with lychee, cherry tomato, okra.
• Southern Crab Curry — Jumbo lump crab simmered in a spicy Southern Thai yellow curry with crispy soft-shell crab, betel leaf.
• Crispy Soft Shell Crab Karee — Stir-fried curry powder with egg, scallion, onion and milk, topped with crispy soft-shell crab.
• Pad Cha — Stir-fried shrimp, squid, scallop with green peppercorn, chili, rhizome.
• Lon Lump Crab — A rich, sweet coconut curry of lump crab, minced chicken, lemongrass, tamarind, kaffir lime, and chili. Served with crispy soft-shell crab and seasonal crudité.
• Chili Lime Branzino — Steamed deboned branzino with KRAAM's signature chili-lime dressing, fresh mint, scallion, and chili.
• Pla Yang — Grilled dry-aged branzino fillet with vermicelli, market vegetables, and KRAAM's signature dipping sauce.
• Chilean Sea Bass Ginger — Baked Chilean sea bass with aged soy sauce, ginger, scallion, sweet pepper, asparagus.
• Fish Choo Chee — Butterflied branzino fillet marinated and simmered in a sweet, spicy, and creamy red curry with coconut milk and kaffir lime.
• Braised Beef Cheek Massaman — Slow-braised beef cheek in a rich, sweet-spiced massaman Southern Thai curry with potato gratin, crispy shallot, peanut and braised shallot.
• Braised Ribeye Beef Hotpot — Slow-simmered, tender Ribeye beef in an aromatic Thai herbal broth. Served with bean sprouts and Chinese broccoli.
• Crispy Pork Belly Choo Chee — Wok-fried crispy pork belly with a sweet, spicy choo chee curry paste tossed with long beans and kaffir lime leaf.
• Duck Confit Lychee Red Curry — A fragrant Thai red curry simmered with lychee, cherry tomato, Thai eggplant, and duck leg confit.
• Black Pepper Ribeye — Wok-seared ribeye beef with black pepper, scallion, onion, and fresh green peppercorn.
• Pad Thai — Wok-fried rice noodles with tamarind sauce, egg, beansprout, chive, and crushed peanut.
• Pad See-Ew — Wok-fried flat rice noodles with baby Chinese broccoli and egg.
• Pad Kee Mao — Thai drunken noodles wok-fried flat rice noodles with chili, peppercorn, sweet pepper, egg, and basil.
• Ka Prow — A Thai street classic - stir-fried with basil, garlic, and sweet pepper. Served with jasmine rice and a fried egg.
• Kua Peking Duck — Wok-fried flat rice noodles with roasted Peking duck, sesame oil, crispy tenkasu, a sweet chili dipping sauce.
• Ribeye Beef Garlic Fried Rice — Wok-fried jasmine rice with egg, garlic, topped with seared ribeye beef, served with sweet & spicy tamarind sauce.
• Crab Volcanic Egg Fried Rice — Wok-fried jasmine rice on topped with egg lava, lump crab meat, scallion.
• Suki Hang Seafood — Wok-fried prawns, squid, and scallops with glass noodles, napa cabbage, and morning glory in a spicy sesame bean curd sauce.
• Braised Beef Khao Soi Hang — Dry style Northern curry with braised ribeye, sautéed egg noodles, crispy nest, shallot, and pickled mustard.

Starters

• Crispy Chive Sticks — Crispy garlic chive cakes, lightly battered and fried, sweet soy vinaigrette, cilantro. Vegan
• Sweet Chili Tofu — Crispy tofu tossed in Thai sweet chili sauce with peanuts, fresh chili. Vegan
• Okra — Wok-tossed okra with Thai red chili, garlic, tempura crisp. Vegan
• Chicken Curry Tart — Savory curried potato, minced chicken, sweet radish, and caramelized onion, paired with a vegetable relish.
• Grilled Prawns & Tomato Salad — Grilled tiger prawns, spicy avocado crema.
• Spicy Chicken Crispy Rolls — Crispy golden rolls filled with a Northern Thai minced chicken salad, herb, spices, plum sauce, crudité.
• Crispy Chicken Croquettes — Golden croquettes of curried potato, minced chicken, sweet radish, caramelized onion, basil aioli, spicy chili crisp.
• Prawn Satay — Grilled marinated prawns with a mildly spicy peanut sauce, cucumber-shallot relish.
• Calamari Prik Kluea — Crispy fried calamari with Thai chili, scallion, and fragrant garlic.
• Koi Tuna — A Thai koi spicy tuna tartare with shallot, mint, chili, and toasted rice. Served with seasonal crudité.
• KRAAM's Chicken Wing — Crispy fried wings glazed in a bold, sweet, and spicy garlic sauce. (5 PC)
• Poonim — Crispy soft-shell crab with crispy kale and a sweet plum sauce.
• Chili Prawn Wontons — Chicken and prawn wontons in a lime-chili sauce, enriched with chili paste, crispy garlic, cilantro, peanut.
• Tom Kha Grilled Artichoke & Chicken — Aromatic coconut soup with grilled artichoke hearts, chicken, cherry tomato, king oyster mushroom, galangal, lemongrass, sesame chili oil.
• Yum Som-O Scallop — A vibrant Thai pomelo salad with shallot, mint, lemongrass, chili, and cashew-paired with seared scallops.
• Peking Duck Salad — Crisp roasted Peking duck, cashew, shallot, lemongrass, and cilantro with cherry tomato infused in plum wine, pomegranate, and kaffir lime leaf.
• Grilled Sweet Corn & Papaya Salad — Charred sweet corn with green papaya, long bean, chili, garlic, dried shrimp, peanut, and cherry tomato, sweet tamarind dressing.
• Tom Yum Talay — Classic Thai hot-and-sour lemongrass tom yum broth with prawns, squid, Hokkaido scallop, king oyster mushroom, galangal, kaffir lime leaf, chili, milk.

Desserts

• Scallop Lychee Yuzu Sorbet — Marinated scallop ceviche, lychee, spicy yuzu granita.
• Prawns Doughnut — Crispy doughnut prawns cake, chicken, garlic, sweet plum sauce.

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