Our Story: From Los Angeles Roots to Northern Nevada’s Cleanest Thai Curry
At Pink Elephant Kitchen, we craft organic, small-batch, frozen Thai curry bases inspired by the Los Angeles food scene and handcrafted in Carson City.
​
Our curries are clean-label, vegan, gluten-free, soy and peanut free, making them a flavorful, allergy-friendly option for home cooks across Northern Nevada, the Lake Tahoe region, and Northern California.
Origins of the Pink Elephant
Pink Elephant’s story begins in the vibrant culinary landscape of Los Angeles, California. For more than a decade, our founding team owned and operated the original Pink Elephant restaurant in Canoga Park, earning a loyal following for its bold Thai-Japanese fusion and deeply authentic flavors.
​
In 2017, founder Birdie Harthano relocated to Carson City to be closer to family, bringing over 20 years of restaurant experience with her. What started as a farmers market favorite throughout Northern Nevada quickly grew into a bigger idea: take the labor-intensive art of scratch-made Thai curry and make it easier, cleaner, and more accessible for everyday home cooking.
Today, Pink Elephant Kitchen proudly blends California flavor heritage with small-batch Northern Nevada production.
Why Our Thai Curry Is Different
While many commercial Thai curry brands rely on preservatives, MSG, and heavy sodium, we believe great flavor starts with real ingredients and careful preparation.​
Our “back to the basics” approach means:
Organic Ingredients​
We source organic produce whenever possible to deliver full-bodied Thai flavor without unnecessary additives.
Frozen for Freshness
Every curry base is handcrafted and frozen in Carson City, Nevada to preserve the bright aromatics of fresh lemongrass, galangal, and Thai chilies - something shelf-stable jars simply can’t match.
Peanut-Free & Allergy-Friendly
Traditional Thai recipes often rely on peanuts. We use sunflower seed instead, allowing more people to enjoy authentic Thai curry without compromise.
