Leela Thai Restaurant in Santee runs a full Thai kitchen on Mission Gorge Road with a curry program spanning panang, massaman, mango, and red and green bases built from coconut milk and house-ground paste. The Mango Curry layers fresh mango with bell pepper, carrot, onion, and basil in a coconut-milk reduction, a recipe that draws the same East County Asian-cuisine audience as the boba and tea bar at Kung Fu Tea on Mission Gorge Road. Chicken satay marinates in coconut cream with Thai herbs before grilling, and the Tod Mun fish cakes blend curry paste into the patty itself before frying and serving with cucumber sauce. The catering menu packages appetizers like chicken satay (20 skewers per tray), crispy rolls (15 per tray), and full-size entree pans of Pad Thai and Drunken Noodle for corporate and private events, a scaled-up format that extends Mission Gorge Road's event dining scene alongside the stage calendar at Off Broadway Live on Cuyamaca Street. The Tom Yum Goong simmers shrimp with lemongrass, mushroom, chili, and lime juice in a hot-and-sour broth calibrated across five spice levels.