Narkara

Thai restaurant, 5 E 17th St, New York, NY

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Mushroom Stir-Fry Curry — King oyster mushrooms with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste. Smoky, nutty, and aromatic, offering a plant-based take on a Northern classic. Vegan
• Seared Duck Dry Stir-Fry Curry — Seared duck breast with stir-fried Thai eggplant, long beans, herbs, and toasted rice in curry paste.
• Northern Thai Pork Belly Curry — Slow-braised pork belly in a rich Northern Thai curry of chili, ginger, galangal, lemongrass, turmeric, and warm spices. Topped with cashews and crispy ginger.
• Squid Ink & Salted Egg Yolk — Tender squid stir-fried in its own ink with egg yolk balls, layered with lemongrass, kaffir lime leaves, shallots, and chili.
• Lobster in Tamarind Glaze with Egg — Lobster glazed in tamarind sauce with fried boiled egg, fried shallots, and chili. Served with crispy fried betel leaf and culantro.
• Crispy Pork Belly Roll with Five-Spice Glaze — Rolled crispy pork belly glazed in a rich five-spice sauce with notes of garlic, cilantro root, and white pepper. Finished with pickled Chioggia beetroot, scallions, and chili.
• Three Aromatics Stir-Fried Noodles — Sweet potato glass noodles stir-fried with tiger shrimp, acacia, bitter bean, and pickled garlic, enriched with shrimp paste and chili.
• Diced Beef Strip Loin — Diced beef strip loin stir-fried with Thai basil, garlic, fresh red chilies, and dried chilies.
• Northern Dry Curry Short Rib — Braised bone-in beef short rib with Northern-style dry curry.
• Seared Iberico Pork — Iberico pork marinated in galangal chili paste, seared for a smoky finish, and served with nam prik ka, a fiery galangal chili dip.
• Chiang Mai Curry Noodle — Egg noodles in a rich Northern Thai khao soi coconut curry with slow-braised beef short rib, finished with crispy noodles, pickled mustard greens, shallots, lime, and chili oil.
• Salt-Crusted Roasted Branzino — Whole Branzino roasted in a salt crust with lemongrass and kaffir lime. Served with peanut seafood sauce and vegetables.
• Roasted Seabass in Banana Leaf — Chilean seabass marinated with Thai herbs, wrapped in banana leaf and roasted for a fragrant, lightly smoky finish.
• Roasted Half Chicken — Inspired by the renowned grilled chicken of Kao Suan Kwang in Northeastern Thailand. Roasted half chicken served with sweet chili sauce and jaew pla ra, a bold fermented fish chili dip.
• Chicken Confit Green Curry — Chicken leg confit in aromatic green curry with Thai eggplant, Thai basil, kaffir lime leaves, and coconut milk.
• Beef Tallow Fried Rice — Beef tallow fried rice with grilled strip loin steak, broccolini, fish-sauce-cured egg yolk, and jaew sauce.
• Grilled Yellowtail Collar with Tamarind Chili Sauce — Grilled yellowtail collar served with a tangy tamarind chili sauce made with fresh chili, garlic, cilantro root, and shallots.

Starters

• Tapioca Dumplings — Steamed tapioca dumpling filled with a savory peanut filling. Vegan
• Sweet Corn Salad Two Ways — Corn prepared two ways: a bright, citrus-laced corn salad with cashews, alongside a delicate steamed corn tamale with coconut.
• Green Papaya Salad with Noodles — A Northeastern-style papaya salad with lime, chili, and fermented fish, tossed with housemade noodles. Topped with crispy pork skin. Served at a traditionally intense level of spice.
• Salted Raw Crab Papaya Salad — Green papaya salad with salted raw blue crab, tomatoes, long beans, culantro, and dried chilies, tossed in a bright dressing of lime, tamarind, fermented fish sauce.
• Thai Fish Ceviche — Yellowtail gently cured in lime and fish sauce, layered with citrus, herbs, cashews, and crisp sago.
• Spicy Raw Beef Tartare — Northern-style raw beef larb with herbs, chili, and makwaen pepper, topped with crispy shallots and a raw quail egg.
• Thai Coconut Crab Pancakes — Crisp coconut pancakes topped with crab, spicy chili jam, and aromatic kaffir lime.
• Stuffed Chicken Wings — Boneless wings filled with minced chicken and sticky rice, fried until golden, finished with makwaen pepper and Thai herbs. Served with sweet chili sauce.
• Spicy Minced Duck & Foie Gras — A vibrant duck larb with chili and lime, crowned with seared foie gras for a rich, spicy-herbal bite.
• Crab Butter Custard with Uni — Silken custard of crab tomalley, topped with fresh Hokkaido uni and accompanied by khao jee pu, grilled sticky rice filled with jumbo lump crab.
• Thai Sausage Platter — A duo of house-made Thai sausages: Sai Ua, herbal and mildly spicy; Sai Krok Isan, tangy and fermented. Served with fresh vegetables, herbs, and jaew pla ra, a bold fermented fish chili dip.
• Thai Papaya Salad — Green papaya, cherry tomatoes, long beans, roasted peanuts, dried shrimps, and a bright lime-palm sugar dressing.
• Yellowtail Miang — Betel leaf wraps with yellowtail, toasted coconut, cashews, and rice crackers.
• Crispy Shrimp Balls — Chicken & shrimp balls served with Chinese plum jelly and cucumber relish.

Desserts

• Taro Custard with Black Sticky Rice Ice Cream
• Mango Sticky Rice Sundae

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