Thai Curry may look unassuming from the outside, but once you enter the cozy modern dining room youโre instantly transported from Ballston and welcomed to Bangkok. The kitchen features generous dishes that are reflective of market-driven Thai cuisine, from simple street food to innovative twists on old standards. A fried canopy of julienned green papaya is topped with grilled shrimp and draped ove
r a bed of tart string beans splashed with a chili-lime bath. Pink noodle soup is packed with squid and whole shrimp and layered over vibrant watercress in a red-stained, vinegar-and-chili fortified brew. Tom Yum Pork offers a fragrant lemon grass, nam pla and lime brew, topped with cilantro and fried garlic. Diners are encouraged to adjust heat levels to their liking with cruets of sugar, chili powder, red chilies and green chilies in vinegar. Sweets shouldnโt be overlooked. Playful rice-flour pancakes get a native treatment which is folded over banana and chocolate sauces.