Anong’s Thai Cuisine Cheyenne

Steamed mixed vegetables served with peanut sauce.

Sauteed jumbo shrimp, asparagus, carrots, and shiitake mushrooms in our delightful brown sauce.

Halibut with fresh ginger, mushrooms, bell peppers, zucchini, onions, carrots, scallions, and celery in a light brown sauce.

Tender fillets of beef in spicy mixture of lime, chili pepper, red onions, scallions, and cilantro served on a bed of fresh romaine lettuce.

Half of boneless roasted duck topped with spicy red curry sauce, fresh basil, green and red bell pepper, and pineapple.

Broiled fresh filet of salmon with our special spicy green curry served with fresh basil, carrots, zucchini, and asparagus.

Half of boneless fried duck topped with spicy, sweet and sour sauce.

This special masaman curry sauce is traditionally served in Thailand to celebrate entry in Monkhood. Served with avocado, potatoes, and roasted cashews.

A soybean sauce prepared with garlic, fresh chili, mushrooms, bell peppers, zucchini, onion, carrot, and basil.

Chicken thigh marinated in our special B.B.Q. sauce.