Thai Gold Organic Coconut Milk (400 ml), €2.29
The Simple fact about coconut milk is that quality tastes better. No matter if you are cooking Thai curries or making desserts, good quality coconut milk shines through. The texture, creaminess and flavour of our virgin pressed Thai Gold Organic Coconut Milk is unmatched, because we want you to make great tasting food.
Thai Gold Organic Thai Coconut Milk (160 ml), €1.29
Thai Organic Coconut Milk The simple fact about coconut milk is that quality tastes better. No matter if you are cooking Thai curries or making desserts, good quality coconut milk shines through. The texture, creaminess and flavour of our virgin pressed Thai Gold Organic Coconut Milk is unmatched, because we want you to make great tasting food.
Thai Gold Rice Noodles (400 g), €2.99
Thai Gold Thai Rice Noodles 400g
Thai Gold Organic Thai Coconut Cream (160 ml), €2.00
Thai Gold Coconut Cream is the richest extract from the flesh of the coconut, containing about 21% coconut oil. This coconut cream can be used in curries, desserts or ice cream. You can whip coconut cream!
Thai Gold Thai Red Curry Paste (113 g), €2.55
For curries, stir-fries, soups and marinades, Thai Gold Red Curry Paste is raw, pure and additive free. Pure paste - no bulking ingredients.
Thai Gold Oyster Sauce (200 ml), €3.49
Thai Oyster Sauce For stir-frying, soups and marinating, Thai Gold Oyster Sauce imparts a deep & rich flavour to meat, vegetables and broths.
Thai Gold Thai Green Curry Paste (113 g), €2.55
For curries, stir-fries, soups and marinades, Thai Gold Green Curry Paste is raw, pure and additive free. Pure paste - no bulking ingredients.
Thai Gold Thai Peanut Satay Sauce (230 g), €3.29
Thai Gold Thai Peanut Satay 230g
Thai Gold Sweet Chilli Sauce (200 ml), €2.19
Thai Sweet Chili Sauce is one of many dipping sauces used in Thai cuisine. In Thai it is known as Nam Jim Gai, Literally "chicken dipping sauce" referring to its most common usage with "Gai Tawt" - fried chicken, it is also used over fish in the classic "Plaa Lad Phrik" Using real cane sugar and slowly cooking ingredients we can make this delicious sauce without the need for artificial colours, flavours or preservatives.
Passage To Asia Teriyaki Chicken Stir-fry Sauce (200 g), €2.99
Passage Foods Passage to Asia Teriyaki Chicken Stir-Fry Sauce 200g
Loyd Grossman Red Thai Curry Sauce (350 g), €3.75
"My sauces use the right combination of carefully chosen ingredients to make sure that you always get vibrant flavour."
Thai Gold Thai Sweet Chilli Sauce (500 ml), €2.89
Thai Sweet Chili Sauce is one of many dipping sauces used in Thai cuisine. In Thai it is known as Nam Jim Gai, literally "chicken dipping sauce" referring to its most common usage with "Gai Tawt" - fried chicken, it is also used over fish in the classic "Plaa Lad Phrik". Our original recipe makes the best tasting Sweet Chili, using real cane sugar and boiling the mix just like jam we can make this delicious sauce without the need for artificial colours, flavours or preservatives.
Thai Gold Thai Yellow Curry Paste (113 g), €2.63
Thai Gold Thai Yellow Curry Paste 113g
Mighty Spice Chickpea Curry Spice Mix (80 g), €2.99
Mighty Spice Chickpea Curry 80g
Thai Gold Sriracha Hot Chilli Sauce (180 ml), €1.99
Look at the cap for hotness! Red Cap: Chilli rating - Extra Hot - 3 Green Cap: Chilli rating - Original - 2 SriRacha is a real Thai classic, blending chillies, garlic, and salt and sugar to make a really smooth tasting hot sauce that can be used in many, many ways. Dip in it, marinade with it, cover wings with it or put it in your bloody Mary - a truly versatile sauce that will liven up anything with both hotness and the most wonderful flavour. Dipping sauce provide additional flavour, contrast and hotness to their associated dishes. In Thailand SriRacha Sauce is served with classic dishes like the Khai Jeow omelette. In terms of hotness SriRacha Sauce is not as hot as Nam Jim Talay but enough to bring a real solid kick to a dish.
Thai Gold Sweet Chilli Sauce Squeezy (700 ml), €3.39
Our original recipe makes the best tasting Sweet Chilli, using real cane sugar and boiling the mix just like a jam we can make this delicious sauce without the need for artificial colours, flavours or preservatives. Thai Sweet Chili Sauce is one of many dipping sauces used in Thai cuisine. In Thai it is known as Nam Jim Gai, literally "chicken dipping sauce" referring to its most common usage with "Gai Tawt" - fried chicken, it is also used over fish in the classic "Plaa Lad Phrik".
Thai Gold Sriracha Hot Chilli Sauce (435 ml), €3.59
SriRacha is a real Thai classic, blending chillies, garlic, salt and sugar to make a really smooth tasting hot sauce with a great flavour that can be used in many, many ways. Dip in it, marinade with it, cover wings with it or put it in your bloody Mary - a truly versatile sauce that will liven up anything with both hotness and the most wonderful flavour. The sauce gets its name from Sri Racha, a beautiful district on the coast in the province of Chonburi, which is located on the Eastern Seaboard of the Gulf of Thailand. The town itself circles around an old fishing port, about 125 kms down the Bang Na Trad from Bangkok, where the first mountains start rising from the flat plains of central Thailand. While many lay claim to inventing it, the simplicity of the ingredients and the way they naturally combine certainly suggest it has been around for a long time. Dipping sauces are a critical part of Thai cuisine, providing additional flavour, contrast and hotness to their associated dishes. In Thailand Sri Racha Sauce is served with a number of classic dishes but the most common and our favourite is Khai Jeow, a uniquely Thai type of omelette. In terms of hotness SriRacha Sauce lies in the middle of the scale, not as hot as Thai sauces such as Nam Jim Talay but enough to bring a real solid kick to a dish.
Mighty Spice Tikka Masala Spice Mix (80 g), €2.99
Mighty Spice Tikka Masala 80g
Passage To Asia Honey Soy & Garlic Stir-fry Sauce (200 g), €2.99
Passage Foods Passage to Asia Honey & Soy Stir-Fry Sauce 200g
Thai Gold Kaffir Lime Leaves (4 g), €2.63
What are Kaffir Lime Leaves? The Kraffir lime (citrus hystrix) is a small thorny bush that has both leaves and fruit that are used extensively in Thai cooking. The flavour of the leaf is unique, but is somewhat akin to lemon. The fruit is a wrinkled bumpy lime with a very strong zest.
Thai Gold Light Soy Sauce (200 ml), €2.30
Thai light soy sauce Light soy is preferred in thailand to add a subtle <glutamic» effect - intensify- ing, without overpowering, the natural flavours of the ingredients.
Passage To Asia Satay Chicken Stir-fry (200 g), €3.29
Passage Foods Passage to Asia Satay Chicken Stir-Fry Sauce 200g
Thai Gold Thai Panaeng Curry Paste (113 ml), €2.52
Thai Gold Thai Panaeng Curry Paste 113g
Passage To Asia Thai Basil & Sweet Chilli Chicken Stir-fry Sauce (200 g), €3.29
Passage Foods Passage to Asia Thai Basil & Sweet Chilli Chicken Stir-Fry Sauce 200g
Thai Gold Extra Hot Sriracha Hot Chilli Sauce (180 ml), €2.10
Look at the cap for hotness! Red Cap: Chilli rating - Extra Hot - 3 Green Cap: Chilli rating - Original - 2 SriRacha is a real Thai classic, blending chillies, garlic, salt and sugar to make a really smooth tasting hot sauce that can be used in many ways. Dip with it, marinade with it, cover wings with it or put it in your bloody Mary - a truly versatile sauce that will liven up anything with both hotness and the most wonderful flavour. Dipping sauces provide additional flavour, contrast and hotness to their associated dishes. In Thailand SriRacha Sauce is served with Khai Jeow - Thai omelette. In terms of hotness extra hot SriRacha Sauce is not as hot as Nam Jim Talay but enough to bring a real solid kick to a dish.
Loyd Grossman Thai Green Curry Sauce (350 g), €3.75
“My sauces use the right combination of carefully chosen ingredients to make sure that you always get vibrant flavour.”
Thai Gold Thai Tamarind (400 g), €5.29
What is Tamarind This is the fruit of the tamarind tree, which grows across Asia and many parts of Africa. In Thailand there are two cultivars, one sour and one sweet with the sour used for cooking and the sweet eaten as fruit. Tamarind is the primary flavour in dishes such as Pad Thai and sauces such as Worcester.
