Giggling Squid Wimbledon Menu

Vegetable Green Curry, Crispy Fried Mushroom Salad with Cashews, Veg Spring Roll & Jasmine Rice.

Crispy Honey Duck, Chicken Cashew Stir Fry, Veg Spring Roll & Jasmine Rice.

Caramelised Pork Belly, Spring Roll, Chicken Thai Red Curry & Jasmine Rice.

Chicken Pad Prik Sod, Garlic Stir Fry Prawns, Salt & Pepper Chilli Mushrooms & Yellow Garlic Noodles.

Prawn Paneang Curry, Chicken Satay, Jicama Salad & Jasmine Rice.

Sea Bass with Spicy Green Sauce, Steamed Chicken & Prawn Dumplings, Morning Glory & Chickpea Salad.

Lamb Massaman Curry, Yummy Duck Spring Rolls, Samui Zingy Prawns & Jasmine Rice.

Shrimply the best. Served with sweet chilli sauce.

Cracker bites with shattered noodles and zingy herbs.

A street food favourite. Thai style popcorn chicken.

Crispy golden butterfly prawns with crispy garlic, lemongrass and dried shallot.

Crispy Thai fried chicken wings with papaya salad.

Crispy fried chickpeas, dusted with chilli seasoning.

Crispy pastry parcels of Thai-spiced chicken, herbs and vegetables. Dunk in homemade sweet chilli sauce.

Moo Ping Pork Skewers, Salt & Pepper Squid, Spring Rolls, Thai Crispy Chicken Wings.

Yummy Duck Spring Rolls, Golden Money Bags, Crispy Slow-cooked Beef, Spicy Popcorn Chicken.

A selection of marinated skewers – Moo Dang Pork, Chicken, Grilled Squid and Butterfly Prawn.

A selection of marinated skewers – Moo Dang Pork, Chicken, Grilled Squid and Butterfly Prawn.

Juicy squid in a crunchy, golden coating.

Crispy-edged salmon with lemongrass, lime, ginger, toasted coconut flakes. Wrap it up and eat the whole thing.

Light and refreshing.

Wok fried with maple syrup, chilli and tamarind.

A burst of sweet, sour, salty and spice in every mouthful.

Tossed in a sweet and tangy tamarind sauce.

Served with homemade sweet chilli sauce.

Served with a sweet spring roll sauce.

Smoked, juicy, chargrilled pork skewers with a spicy tamarind dip.

Served with sweet chilli sauce.

Drizzled with a fresh citrussy sauce.

A folded lotus leaf parcel packed with fragrant, wok-fried rice and curried fish. A recipe Persian traders brought to Southern Thailand centuries ago.

Same beautiful lotus leaf parcel, but with chilli pork instead of fish.

Served with pickled vegetables and peanut sauce.

Wok fried with maple syrup, chilli and tamarind.

Served with sweet chilli sauce.

Crispy duck leg served on a bed of turmeric noodles drizzled with tamarind ginger sauce.

Large, flat glass noodles tossed in a spicy seafood sauce with cha plu leaf. An unusual noodle side dish, served chilled.

Staple food for island hopping backpackers. Tastes best with a beer! Choose from: Giant Butterfly King Prawn, Chicken, Prawn, Chicken & Prawn, Vegetable, Vegan.

Local name Pad Kee Mao. Legendary hangover cure. Flat noodles, coconut tips, chilli & green peppercorns. Quite a kick! Choose from: Chicken, Prawn, Chicken & Prawns, Vegetable.

Traditional noodle dish from northeastern Thailand – fresh greens and yellow noodles tossed in the wok with sweet-tangy sauce. Garnished with sliced chillies and a drizzle of crushed chilli oil.

The ideal noodle side. Think of it as your rice alternative.

Bite-sized, sweet and sticky deliciousness. Impossible not to love.

Brimming with delicious flavour. Roasted cashew nuts, mushrooms, peppers, onions and chilli. Choose from: Chicken, Duck, Prawn, Vegetable.

Fresh greens stir-fried with sliced red chilli, crushed garlic and our house stir fry sauce.

Thailand’s everyday staple, eaten from street corners to home kitchens across the whole country. Fiery chillies, garlic, bamboo shoots and green beans. Choose from: Chicken, Prawn, Slow-cooked Beef, Vegetable.

The slightly more fiery cousin of the Thai Red Curry with green chillies, garlic and lemongrass in a silky coconut sauce. Choose from: Chicken, Slow-cooked Beef, Prawn, Vegetable.

An aromatic blend of iconic Thai spices. Red chillies, lemongrass, lime leaf, galangal simmered in rich coconut sauce. Despite its fiery colour, it’s not so spicy. Choose from: Chicken, Slow-cooked Beef, Prawn, Vegetable.

A type of red curry thickened with coconut milk and fragranced with roasted cumin and coriander seeds. Choose from: Chicken, Slow-cooked Beef, Prawn, Vegetable.

A curry with mythical origins and legendary flavours! Simmered in coconut milk and perfumed with cardamom, cinnamon and star anise with cashew nuts. Choose from: Chicken, Slow-cooked Beef, Prawn, Vegetable.

Slow cooked beef only. This one earns its name. Tender beef, aubergine, fine beans and pea aubergines simmered in a fiery, bold broth.

A Giggling original on our menu from day one. Lamb shank slow-cooked for 12 hours to melting perfection in a rich massaman sauce with potatoes, carrots and cashew.

Rich red curry with roast duck, juicy star fruit, fresh pineapple and pea aubergines. Tall Husband’s longtime favourite!

Lovely and crispy on the outside and served with sweet, tangy tamarind sauce. I made this for Tall Husband after we picked fresh tamarind along the Mekong River. Very romantic!

Tender beef slow-cooked for 9 hours. Served in a rich velvety red curry sauce with cha plu leaves, fresh green beans and sweetheart cabbage.

Whole fish fried until crispy, skinned and served with a fresh salad to cut through the heat.

One of Pranee’s favourites. Butterfly prawns and battered soft shell crab with a coconut milk, yellow curry broth.

The dish you’d find flying out of every local Thai restaurant. Whole sea bass in a classic Thai green curry sauce with aubergine, pea aubergine, krachai and bamboo strips.

Sea bass steamed to perfection and dressed to impress with fresh Thai herbs and a fiery, lime-infused sauce.

Order like a local. Squid, prawns and sea bass steamed with lemongrass, galangal and lime leaf.

King-size prawns in a rich, red curry-infused broth with coconut milk, tamarind and lemongrass.

Salmon fillet in paneang curry sauce with stir fried tenderstem broccoli and pak choi.

Fluffy jasmine rice wok fried with egg, peas, sweetcorn and carrots.

Light, golden brown roti – the perfect side for moping up Thai curries.

Crunchy pastry dusted in cinnamon sugar. Served with sweet coconut milk & vanilla ice cream.

Deliciously smooth and creamy panna cotta texture. The perfect cool ending after hot and spicy mains.

Highlight of regular family trips to tall Husband’s parents in Cornwall. I persuaded Mum to let me steal the recipe.

Packed full of tropical flavours – mango, passion fruit, apple, banana, orange, peach and lime -this smoothie adds the exotic to the everyday!

Tastes too good to be healthy? Don’t be fooled – it’s packed with fruit, vitamins, minerals and a dash of coconut milk.

Iced coffee – sweet, chilled and perfect for a sunny day.

A favourite Thai beer and the perfect companion to all things nice and spicy.

Like normal. Just bigger.

Exceptionally smooth, this lager is the perfect companion to any dish, especially those with spicy, complex flavours.

Delicate, malty and sweet – all the flavour but none of the potency in this most drinkable alcohol-free lager.

This gently sparkling vegan friendly cider has fewer bubbles, making it the perfect accompaniment to food.

A cheery, light and fruity Merlot with plummy aromas and a hint of spice and all things nice. Enjoy with beef and lamb dishes.

We love a Malbec! Rich and spicy with black forest fruits. The perfect partner for rich sauces such as Massaman and Paneang

Lush, medium bodied red with a smooth, hint-of-sweetness finish.

Full-bodied with lots of rich berry fruit and a pinch of pepper spice so typical of Shiraz. Enjoy with big flavour dishes such as Spicy & Tasty Chicken.