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 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 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 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 Massaman Curry Paste (113 g), €2.63
Thai Gold Thai Massaman Curry Paste 113g
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 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 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.
Thai Gold Lemongrass (20 g), €2.63
Lemongrass (Cymbopogon citratus) is one of the great herbs that combine to give Thai food its distinctive flavour and fragrance. Used in curries, soups, stir frys and salads, the grass stem is very fibrous and needs to be chopped across the grain to make it edible.
