"We were invited to a "Thai Curry night" which was fully attended, the starter arrived, low and behold it was carrot soup, remembering that the temperature had been, during the day 30 degrees and at 7.30pm it was still 28 degrees, carrot soup (hot) was not really required and it certainly was not Thai, (if it had coriander in it that would have possibly been acceptable). The main course arrived, Green Thai chicken curry with rice, unfortunately there was not much Thai taste to the curry and the rice was not "Fragrant Rice" just plain boiled, I heard one lady say to the owner that it was not hot (spicy) to which she replied, "Thai is aromatic not hot" certainly would agree with 50% of that statement, but it was not aromatic and Thai curry is hot, (of course one cannot dish out hot curry to all of the patrons, but it can have a little bite to it, if someone has a problem with it being too hot just add a spoonful of yogurt to it. The desert arrived, not Thai, ice-cream, a small cake, along with a few strawberries in syrup.I am very sorry but, it was not a Thai curry night. Just one point regarding the Green Thai Chicken Curry, it is essential that the Green Thai paste is as good as possible, you can make it yourself but is is not easy to find all the ingredients, just try the following as a possible:50g Green Curry Paste, should have shrimp paste in it, (25g if you wish it milder)Fry with a little oil, add 240ml of coconut milk, bring to simmer, add 250g of meat, continue cooking, add another 120ml of coconut milk plus 100/120ml of water, heat to boiling, add 100g of veg' & cook until softened, add a flat teaspoon of sugar, taste, adjust if necessary."