Real ThaiDistributor in the Maldives
Products by Real Thai
Real Thai Black Pepper Wok Sauce
A black pepper wok sauce, the savoury and peppery finish for beef and chicken stir-fries. Added at the end over high heat so it glazes rather than stews.
Real Thai Chilli Sauce For Seafood
The chilli sauce served with seafood — sharper and more acidic than a sweet chilli dip, which is what lets it cut through grilled fish and prawns rather than coating them.
Real Thai Coconut Milk
Coconut milk for cooking — the body of a Thai curry and, just as often in a Maldivian kitchen, the base of a mas riha or a garudhiya-adjacent dish. Also used through desserts.
Real Thai Fish Sauce
Fish sauce, the salt of a Thai kitchen — used the way salt is, through cooking and in dressings, rather than as a condiment on the table. Almost nothing Thai is seasoned without it.
Real Thai Green Curry Kit
A green curry kit, packed as a set for making the dish in one go. The same convenience as the red kit, for the sharper of the two curries.
Real Thai Green Curry Mild
A milder green curry paste, for kitchens serving guests who want the dish without the heat it normally carries. Used exactly as the standard paste is.
Real Thai Green Curry Paste
The paste for Thai green curry, the sharper and hotter of the two standard curries. Cooked out in the pan first, then loosened with coconut milk and finished with basil.
Real Thai Jasmine Rice
Jasmine rice, the fragrant long grain that Thai food is normally served on. Cooks softer and stickier than basmati, which is what makes it hold together beside a curry.
Real Thai Lemongrass Salad Dressing
A lemongrass dressing for Thai-style salads — the sharp, citrus-led kind served with grilled meat or seafood rather than a creamy dressing over leaves.
Real Thai Lemongrass Wok Sauce
A lemongrass wok sauce, poured in at the end of a stir-fry. Gives the citrus and aromatic note of a Thai dish without prepping and bruising the stalks.
Real Thai Massaman Curry Paste
The paste for massaman, the mildest and richest of the Thai curries — slower, sweeter and closer to a braise than the red or green. Usually made with beef or chicken and potato.
Real Thai Red Curry Kit
A red curry kit, packed as a set so the curry can be made without sourcing the components separately. Suits a kitchen cooking Thai occasionally rather than every service.
Real Thai Red Curry Paste
The paste for Thai red curry — fried off in the pan before coconut milk goes in, which is what separates a made curry from a poured sauce. Takes chicken, beef, duck or vegetables.
Real Thai Rice Paper 16cm & 22cm
Rice paper wrappers in 16cm and 22cm, softened in warm water and rolled cold for fresh summer rolls, or filled and fried. Two diameters, for canapé size and full portion.
Real Thai Rice Paper Sauce
The dipping sauce intended for fresh rice paper rolls, which are served cold and unseasoned and rely on what they are dipped into.
Real Thai Rice Stick 10mm
Rice stick noodles at 10mm, the widest carried. The flat noodle for pad see ew and other dishes where the noodle is meant to be the substantial part of the plate.