The folks at Jitlada have added a dozen new dishes to the southern Thai menu, including turmeric-seasoned curry with lamb and jicama, and a robustly flavored coconut milk soup with galangal and frog’s leg. Once again, Erik M has done us the favor of translating the new items from the Thai menu (see thread).
Particularly recommended are deep-fried shrimp skewers with curry paste and wild tea leaves; soft-shelled crab stir-fried with curry powder and assorted vegetables; and whole Dungeness crab stir-fried with curry powder and assorted vegetables (advance notice required). Chileheads should make sure to get “demon style” sour and spicy soup with chiles, straw mushrooms, and eel—it’ll leave your wig on the floor, Erik says.
But his favorite meal these days probably consists of the as-yet-unlisted “kai khii-min,” or “deep-fried turmeric-seasoned chicken” (ask someone named Phii Tui for it), paired with one of the nonturmeric, vegetable-intensive Southern curries (such as green curry). With lots of rice, it’s heaven.
If you’re looking for something spicy, make sure to speak out—Bjartmarr received a gringo-fied order of khûa klíng phat lung, a spicy curry that arrived no more piquant than a stew flavored with black pepper. Even so, the spicy mango salad was “an out-of-this-world mixture of sweet mango, juicy shrimp, tart citrus dressing, and I-don’t-know-what-else that left a huge grin on my face and a happy, fiery sensation on my lips.” And the catfish/tea leaf curry is incredibly rich, earthy, and complex.
For the less adventurous, there are definitely safe standard Thai dishes too. You can sub tofu for meat, and they’ll dial down the spices. The space is very nice, cozy and clean, and the people are superfriendly.
Jitlada [Thai Town]
5233 W. Sunset Boulevard, Los Angeles