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.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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.
View SpecificationsThe 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.
View SpecificationsA 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.
View SpecificationsThe 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.
View SpecificationsAmerican-style barbecue sauce with garlic through it, which pushes it towards burgers and grilled chicken rather than the ribs the plain smokey bottle suits.
View SpecificationsThe hot barbecue sauce — the one in the group carrying real chilli heat, for a menu that wants a spicy option without moving to a different sauce entirely.
View SpecificationsThe standard barbecue sauce — the baseline of the Remia barbecue group, used as a glaze during cooking and as a sauce on the plate afterwards.
View SpecificationsA ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
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