Can A Chinese Restaurant Make A Good Thai Curry?

Short answer: Yes, at Kam's.

While some may argue that deviating from a restaurant's culinary theme or focus when ordering is a straight path to an unsatisfactory meal, that's not always the case.

For many years, Kam's has been a reliable source of very good Chinese-American food for Montrose residents and has distinguished itself with such noteworthy versions of classics such as black pepper shrimp and Dragon beef with scallops.

Their forays into Thai as well as Vietnamese cooking are usually successful and oft overlooked, which is perhaps why the green curry is not explicitly noted by many online reviewers as a standout dish.

Also, I guess most people go to Thai restaurants if, well, they want Thai green curry.


If, however, you said, "Thai!" when it came to vote in your group culinary quorum and lost to an overwhelmingly majority of Chinese-American food seekers, then direct your party to Kam's (with just a hint of pout) to satisfy your divergent personal cravings in passive-aggressive fashion.

Though Kam's curry is lighter in hue than other renditions available in Houston, its tea (rather than emerald ) green hue does not mean the dish lacks in depth of flavor. A fine balance of lime juice, basil, oil, and coconut milk ensures a silky garden-fresh taste punctuated by the robust appearance of carrots, green beans, bamboo shoots, peas, broccoli, and mushrooms. The inclusion of meat (I suggest beef or chicken) in the curry gives rise to distinctive umami notes that well complement the botanical background.

The best part of ordering Thai green curry at Kam's Fine Chinese Cuisine when you've "lost" the cuisine selection battle? Next restaurant night, it's your turn, which means even more Thai curry.

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Joanna O'Leary