A local Thai restaurant known for its distinctive southern cuisine brought a traditional dish to center stage during the “Ban Khong Pho” sufficiency economy exhibition held on June 20, 2025, at the Bluport shopping center in Hua Hin district, Prachuap Khiri Khan province.
At 1:30 p.m., Dr. Jitsirikon Nhotim, owner of the restaurant Im-Ook Im-Jai, based in Pran Buri and Sam Roi Yot, demonstrated how to prepare a specialty called Gaeng Kua Sapparot Kai Maeng Da Talay—a spicy pineapple curry with horseshoe crab roe. The cooking showcase was part of a broader effort to promote traditional Thai cuisine and support the principles of sustainable living inspired by the late King Bhumibol Adulyadej.
The featured dish was made using fresh, slightly tangy pineapple and boiled horseshoe crab eggs, combined with red curry paste and fresh coconut milk. The mixture was simmered until aromatic, then served with hot jasmine rice. Visitors, both Thai and international, were invited to sample the curry as an example of regional Thai flavors, bridging the culinary heritage from past to present.
According to Dr. Jitsirikon, the curry is an exclusive recipe of Im-Ook Im-Jai and has become a signature item among regular patrons. The restaurant also offers other traditional Thai dishes such as Kaeng Som Prik Nok Sod (sour curry with fresh bird’s eye chili) and Kaeng Pa Pla Sai (jungle curry with coastal sand goby fish), among others.
The event was supported by Prachuap Khiri Khan Governor Dr. Sitthichai Sawat-sane and the provincial Community Development Office, who invited the restaurant to participate in the exhibition and share local culinary traditions with visitors.
