Products Catalog

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.

Coconut Milk Cooking Ingredients

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.

Cooking Ingredients

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.

Real Thai Rice Stick 3mm

Rice stick noodles at 3mm, the narrowest of the three widths carried. Suits soups and lighter stir-fries where the noodle should carry sauce without dominating the plate.

Real Thai Rice Stick 5mm

Rice stick noodles at 5mm, the middle width and the one usually reached for when a pad thai is on the menu. Soaked before it goes anywhere near the wok.

Real Thai Rice Vermicelli

Rice vermicelli, the finest of the rice noodles. Soaked rather than boiled, and used in salads, spring roll fillings and soups where a heavier noodle would dominate.

Real Thai Sesame Hot Sauce

A sesame-based hot sauce, used as a dressing and a dip where a nuttier, rounder heat is wanted than a straight chilli sauce gives.

Real Thai Spring Roll Sauce

A sauce made for spring rolls specifically, rather than a general dip pressed into service. Goes out in ramekins alongside the plate.

Real Thai Sriracha Chilli Sauce

The standard sriracha — the everyday squeeze-bottle chilli sauce that goes on the table rather than into the cooking. The baseline of the four sriracha variants carried.

Real Thai Sriracha Extra Hot Chilli Sauce

Sriracha turned up — the hottest of the four variants carried, for a table that treats the standard bottle as mild.