Chokdee

About Chokdee

Chokdee brings the true taste of Thailand to Nelson, with Thai chefs preparing every dish from scratch for an authentic, uncompromised flavour. The kitchen makes its own curry bases, sauces and condiments, sticking to a policy of "if it comes in a jar, we won't use it," because Thai food depends on a combination of flavours that shouldn't be disguised.

The emphasis throughout is on the freshest and most natural ingredients, prepared the way traditional Thai food would be made in Thailand — low in fat, not overcooked, and full of aroma. Chokdee sources as much locally grown produce as possible, including staples like basil, kaffir lime leaves and lemongrass, essential to genuine Thai flavour.

Because everything is made from scratch, Chokdee can cater to a wide range of diets and tastes, including gluten free, nut free, vegan, and onion and garlic free requests, and caters for all spice preferences, from mild through to Thai hot for dishes like Pad Thai. The restaurant is open for both dine-in and takeaway, with delivery also available.

Chokdee: Authentic Thai Cuisine Made From Scratch in Nelson

Chokdee sets out to offer the true taste of Thailand in Nelson, built on a simple but demanding philosophy: everything is made from scratch. The curry bases, sauces and condiments are all prepared in-house, following a strict policy that if it comes in a jar, it won't be used — a stance the restaurant takes seriously given how much Thai cooking depends on a precise balance of flavours that shouldn't be masked by shortcuts.

Fresh, natural, and locally sourced

Chokdee's kitchen leans on the freshest and most natural ingredients available, prepared the way Thai food would traditionally be made — light, aromatic, and never overcooked. Key ingredients like basil, kaffir lime leaves and lemongrass are sourced locally wherever possible, essential to capturing genuine Thai flavour rather than an imitation of it.

A menu built for every craving

The entrée list alone runs deep, from Thai Mini Spring Rolls and Shrimp Toast through to a Duck Roti wrapped in pan-fried roti with tamarind sauce, and a Mixed Entrée for those who can't decide. Soups include a classic Tom Yum and a citrus Tom Kar, while the salad section brings genuinely spicy, herb-forward dishes like a Thai Beef Salad and a Larb from eastern Thailand.

Curries cover the full spread of Thai regional styles: a Green Curry, described as the most popular Thai curry on the menu, sits alongside a Massaman Beef Curry from the south, a dry Northern Lamb Curry, and a Jungle Curry made without coconut cream for those who want pure heat and spice. The stir-fried section and noodle and rice dishes follow the same pattern, letting diners choose their protein — chicken, pork, beef, seafood, prawns, tofu or duck — across dishes like Phad Cashew Nuts, Phad See-Ew, and Kao Phad Pineapple.

Something extra, and a crispy pork belly section

For those wanting to go beyond the everyday menu, the "Something Extra Special" section includes standouts like Chu Chee Pla Salmon, a Chokdee Ocean seafood dish in creamy Tom Yum sauce, and Pet Zaap, a hot and spicy roasted duck dish. A dedicated Crispy Pork Belly section reworks several classic stir-fries and curries around crispy pork belly instead of the usual proteins.

Built to suit every diet and spice preference

Because everything is made in-house, Chokdee can adapt to a wide range of dietary needs, including gluten free, nut free, vegan, dairy free and onion and garlic free requests. Spice level is also front and centre on the menu, with most dishes offered from mild through medium and hot to Thai hot — a scale that lets Pad Thai lovers and chilli fans alike order exactly what they want.

Visiting Chokdee

Chokdee is open seven days a week, with lunch served from 11:45am to 2:15pm and dinner from 5pm until late. The restaurant is closed on 25 and 26 December. Located at 83 Hardy Street, Washington Valley, Nelson, Chokdee offers dine-in, takeaway and delivery, along with gift cards for anyone wanting to share the experience.

Signature items

• Phad Thai
• Green Curry
• Khao Soi
• Chokdee Ocean
• Duck Roti
• Mus-sa-man Beef Curry

Menu

Soups

• Tom Yum — Hot, spicy and sour soup with lemon juice, lemongrass, mushrooms, tomatoes, galangal and coriander; choice of chicken, fish, mixed seafood or squid, king prawns, or vegetarian with tofu, clear or coconut, mild to Thai hot.
• Tom Kar — Citrus coconut soup with lemongrass, galangal, mushrooms, lemon juice, tomatoes and coriander; choice of chicken, fish, mixed seafood or squid, prawns, or vegetarian with tofu, mild to Thai hot.
• Tom Jued Woonsen — Thai clear soup with vermicelli and minced pork, garnished with spring onions (mild only).

Extras

• Rice — A side of jasmine rice.
• Coconut Rice — A side of coconut rice.
• Tofu — Tofu, in a meal or on the side.
• Prawns in Meal — Added prawns to a meal, priced per prawn.
• Fried Egg — An added fried egg.
• Fried Rice with Egg — Fried rice with egg.
• Fried Noodles with Egg — Fried noodles with egg.
• Boiled Vegetables — Boiled vegetables on the side.

Salads

• Thai Beef Salad (Yum Neua Yang) — NZ rib eye fillet, finely sliced, with lemon juice, tomatoes, cucumbers, onions, Thai herbs, chillies and a Thai-style dressing (GF, mild to Thai hot).
• Seafood Salad (Yum Talay) — Spicy and sour salad with onions, cucumbers, tomatoes, Thai herbs, chillies and Thai-style dressing; mixed seafood, squid or prawns (GF, mild to Thai hot).
• Glass Noodle Salad (Yum Wun Sen) — Spicy and sour glass noodles with onions, tomatoes, Thai herbs and chillies in Thai-style dressing; minced pork, chicken, mixed seafood, squid, prawns or tofu (GF, mild to Thai hot).
• Larb — Ground meat with lime juice, roasted ground rice, lemongrass, onions, shredded kaffir lime leaves, chilli powder, mint and coriander; chicken, pork or beef (GF, mild to Thai hot).
• Lemongrass Salad (Phah Talay) — Lemongrass with mint, shredded kaffir lime leaves, onions, Thai herbs and soya oil chilli paste; mixed seafood, squid or prawns (GF, mild to Thai hot).

Curries

• Green Curry — The most popular Thai curry, with coconut cream and vegetables; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (GF, mild to Thai hot).
• Red Curry — Coconut cream and vegetables; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (GF, mild to Thai hot).
• Panang Curry — Creamy coconut curry with sweet basil, shredded kaffir lime leaves and vegetables; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (GF, mild to Thai hot).
• Yellow Curry — A dish from southern Thailand with aromatic turmeric curry paste, potatoes and vegetables; chicken, pork, beef or tofu (GF, mild to Thai hot).
• Mus-sa-man Beef Curry — A creamy roasted red curry from southern Thailand with tender beef, potatoes and peanuts (GF, mild to Thai hot).
• Gaeng Kur Pineapple — A sweet and sour curry flavoured with pineapple; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (GF, mild to Thai hot).
• Roast Duck Curry (Gaeng Ped Pet Yang) — Roasted duck in a creamy Thai red curry with pineapples, tomatoes, lychees, grapes and capsicums (GF, mild to Thai hot).
• Northern Lamb Curry (Gaeng Hanglay) — A dry, creamy red curry from Northern Thailand made with New Zealand lamb and fresh ginger (GF, medium to Thai hot).
• Jungle Curry (Gang Pa) — A Northern Thai curry with herbs, spices, chillies and vegetables, no coconut cream; chicken, pork, beef or tofu (GF, medium to Thai hot).

EntréEs

• Thai Mini Spring Rolls — Minced pork (or vegan option), vermicelli and vegetables, served with sweet chilli sauce (6pcs).
• Shrimp Toast — Mixed shrimp and garlic spread on bread, sesame seeds, deep fried golden brown, served with sweet chilli sauce (4pcs).
• Goong Hom Sabai — Prawns marinated with Thai herbs and spices, wrapped in wonton pastry and deep fried, served with sweet chilli sauce (5pcs).
• Kha Noom Pung Na Moo — Minced pork mixed with garlic, onions and coriander, spread on bread and deep fried golden brown, served with sweet chilli sauce (4pcs).
• Pork Spare Ribs Thod — Country style pork ribs marinated in zesty Thai seasoning and deep-fried, served with sweet chilli sauce (GF on request).
• Thai Fish Cake — Traditional Thai-style homemade deep fried fish patties, served with sweet and sour cucumbers and ground peanut dipping sauce (4pcs, GF on request).
• Samosa — Crispy patties stuffed with potatoes and mixed vegetables, deep fried golden brown, served with sweet chilli sauce (4pcs, vegetarian).
• Chicken Satay — Tender chicken marinated in traditional spices and barbecued on skewers, served with Thai peanut sauce (3 skewers, GF on request).
• Fresh Spring Rolls — Lettuce, cucumber, spring onions, coriander, rice noodles and prawns (or vegan option), wrapped in rice paper, served with ground peanuts and a sweet and sour ginger dipping sauce (4pcs, GF on request).
• Chicken Nibbles — Chicken nibbles marinated with traditional Thai spices, deep fried golden brown, served with sweet chilli sauce (GF on request).
• Duck Roti — Roasted duck stir fried in sweet and sour tamarind sauce with vegetables, wrapped in pan fried roti, garnished with crispy fried shallots and coriander (6pcs, vegetarian option available).
• Mixed Entrée — Four different entrée choices for two people (excludes Chicken Satay, Fresh Spring Rolls and Duck Roti).

Noodles And Rice

• Phad Thai — The most famous Thai noodle dish — small rice noodles stir-fried with eggs, peanuts, spring onions and bean sprouts in sweet tamarind sauce; chicken, pork, beef, mixed seafood, squid, prawns, tofu or duck.
• Phad Rah-Nah — Stir fried vegetables in a thick soy-based sauce over wide rice noodles; chicken, pork, beef, mixed seafood, squid, prawns or tofu.
• Phad See-Ew — Wide rice noodles stir-fried with eggs and vegetables; chicken, pork, beef, mixed seafood, squid, prawns or tofu.
• Phad Kee Moaw — Stir fried wide rice noodles with sweet basil, bamboo shoots, eggs and vegetables; chicken, pork, beef, mixed seafood, squid, prawns, tofu or duck (mild to Thai hot).
• Kao Phad — Fried rice with vegetables and eggs; chicken, pork, beef, mixed seafood, squid, prawns or tofu.
• Kao Phad Pineapple — Fried rice with pineapples, cashew nuts, vegetables, eggs and yellow curry powder; chicken, pork, beef, mixed seafood, squid, prawns or tofu.
• Kao Klook Ka-Paw — Stir fried rice with sweet basil, bamboo shoots, capsicums and vegetables; chicken, pork, beef, mixed seafood, squid, prawns or tofu.
• Kao Phad with Gaeng Dang — Hot and spicy fried rice with red curry paste, lemongrass, shredded kaffir lime leaves, eggs and capsicums; chicken, pork, beef, mixed seafood, squid, prawns, tofu or duck (medium to Thai hot).
• Tom Yum Fried Rice — Spicy and sour fried rice with lemongrass, mushrooms, galangal and kaffir lime leaf; chicken, pork, beef, mixed seafood, squid, prawns or tofu (medium to Thai hot).

Crispy Pork Belly

• Phad Kar Paw — Hot and spicy stir-fried crispy pork belly with basil, mushrooms, beans and capsicums (mild to Thai hot).
• Phad Nam Mun Hoy — Stir-fried vegetables and crispy pork belly with oyster sauce.
• Phad Piew Wan — Stir-fried sweet and sour crispy pork belly with pineapples, tomatoes and vegetables.
• Panang Curry — Creamy curry with crispy pork belly, basil, shredded kaffir lime leaves and capsicums (mild to Thai hot).
• Phad Prik Khing — Stir-fried thick spicy red curry sauce with crispy pork belly, beans, capsicums, sweet basil and shredded kaffir lime leaves (medium to Thai hot).

Stir Fried Dishes

• Phad Nam Mun Hoy — Stir fried vegetables with oyster sauce; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu.
• Phad Puck Satay — Stir fried vegetables with homemade Thai peanut sauce; chicken, pork, beef, fish, mixed seafood, squid, prawns, pork belly or tofu.
• Phad Cashew Nuts — Stir fried vegetables with crunchy cashew nuts and soya oil chilli paste; chicken, pork, beef, fish, mixed seafood, squid, prawns, pork belly or tofu (mild to Thai hot).
• Phad Khing Sod — Stir fried fresh ginger and vegetables; chicken, pork, beef, fish, mixed seafood, squid, prawns, pork belly or tofu.
• Phad Piew Wan — Thai sweet and sour dish with pineapple, tomatoes and vegetables; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu.
• Phad Bai Kar Paw — Stir fried sweet basil, bamboo shoots and capsicums; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (mild to Thai hot).
• Phad Ped Nor Mai — Stir fried red curry paste with bamboo shoots, capsicums, shredded kaffir lime leaves and sweet basil; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (mild to Thai hot).
• Phad Cha (Thai Spicy Fish) — Hot and spicy stir-fried fish with chillies, lemongrass, galangal, peppercorns, kra chai and sweet basil (medium to Thai hot).
• Phad Kheo Wan — Hot and spicy stir-fried vegetables and mushrooms in green curry paste and coconut cream; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (medium to Thai hot).
• Kur Ho — A hot and spicy Northern Thai dish of stir fried vermicelli, bamboo shoots, mushrooms, beans, carrots and turmeric curry paste; chicken, pork, beef, fish, mixed seafood, squid, prawns or tofu (medium to Thai hot).

Something Extra Special

• Goong Ka-Tiem — Garlic king prawns served with stir fried vegetables.
• Khao Soi — A special turmeric curry from North Thailand served with egg noodles; chicken, pork, beef, mixed seafood, squid, prawns or tofu (mild to Thai hot).
• Chu Chee Goong — King prawns cooked in rich red curry sauce with shredded kaffir lime leaves, vegetables, coconut cream and sweet basil (mild to Thai hot).
• Chu Chee Pla Salmon — NZ salmon fillets pan-fried, coated in red curry sauce with capsicums and shredded kaffir lime leaves, garnished with sweet basil (mild to Thai hot).
• Chokdee Ocean — Sautéed mixed seafood — green shell mussels, prawns, squid and scallops — with creamy Tom Yum sauce, served with jasmine rice (contains milk, dairy free on request; mild to Thai hot).
• Phad King Sod with Duck — Roast duck stir-fried with fresh ginger and vegetables, garnished with fried garlic, coriander and fresh ginger.
• Yum Pla Salmon — Pan fried salmon fillets topped with mixed salad, shredded green apples, cashew nuts, onions and chillies, coated in Thai salad dressing (mild to Thai hot).
• Pet Zaap (Duck with Herbs) — Hot and spicy sliced roasted duck stir fried with vegetables, herbs, sweet basil, lemongrass, karchai, shredded kaffir lime leaves, peppercorn and chilli (mild to Thai hot).
• Phad Prik Khing Pla (Crispy Fish with Red Curry Paste) — Crispy fish pieces stir fried with a thick spicy red curry sauce, beans, capsicums, sweet basil and shredded kaffir lime leaf (medium to Thai hot).

Frequently asked questions

What cuisine does Chokdee serve?

Traditional Thai cuisine, made from scratch by Thai chefs using no jarred ingredients.

What are Chokdee's opening hours?

Open 7 days: lunch 11:45am–2:15pm, dinner 5pm–late; closed 25 and 26 December.

Does Chokdee cater to dietary requirements?

Yes, including gluten free, nut free, vegan, dairy free, and onion and garlic free options.

What is Chokdee known for?

Making everything from scratch — curry bases, sauces and condiments — using fresh, natural and locally sourced ingredients.

Can I choose my own spice level?

Yes, many dishes can be ordered mild, medium, hot or Thai hot.

Does Chokdee offer takeaway or delivery?

Yes, both takeaway and delivery are available.

Are gift cards available?

Yes, gift cards can be purchased.

Tips

• {"body":"Most dishes can be ordered mild, medium, hot or Thai hot.","title":"Choose your spice level"}
• {"body":"Described as the most famous noodle dish and the most popular curry on the menu.","title":"Try the Pad Thai or Green Curry"}
• {"body":"A selection of four entrées for two people.","title":"Order the Mixed Entrée to share"}
• {"body":"Since everything is made from scratch, Chokdee can adapt many dishes to gluten free, dairy free, nut free or vegan.","title":"Mention dietary needs when ordering"}

Good to know

• {"dietary":"Gluten free, nut free, vegan, dairy free, and onion and garlic free options are available across the menu."}