Thai (13)

Thai Gold Organic Coconut Milk (400 ml), €2.49

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), €1.39

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.

Passage To Asia Satay Chicken Stir Fry Sauce (200 g), €3.29

Passage Foods Passage to Asia Satay Chicken Stir-Fry Sauce 200g

Blue Dragon Thai Red Curry Paste (170 g), €2.89

Thai Red Curry is a light, spicy and fragrant dish that is native to Thailand. The secret to great Thai curries is the freshness and balance of Thai inspired ingredients that are ground into paste. To finish your curry, simply add coconut milk, fresh vegetables and a meat of your choice.

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.

Thai Gold Thai Green Curry Paste (113 g), €2.69

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 Sweet Chilli Sauce (500 ml), €3.19

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". 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 Extra Hot Sriracha Hot Chilli Sauce (180 ml), €2.49

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 Sweet Chilli Sauce Squeezy (700 ml), €4.19

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 Panaeng Curry Paste (113 ml), €2.69

Thai Gold Thai Panaeng Curry Paste 113g

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 Sriracha Hot Chilli Sauce (435 ml), €3.85

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.

Thai Gold Thai Red Curry Paste (113 g), €2.75

For curries, stir-fries, soups and marinades, Thai Gold Red Curry Paste is raw, pure and additive free. Pure paste - no bulking ingredients.