Thai Gold gets the thumbs up

posted in: Blog | 1

Thai Gold is a great range of ingredients to help you cook some delicious thai recipes. The products are completely natural and where possible organic too. All products are gluten free, as well as soya free, dairy free, with no added sugar or salt. Even all the sugar in Thai Gold products is raw cane sugar, and sea salt is used, which are both produced in Thailand. There is a good variety of products, which are simple to use and help create the authentic flavours of Thailand with minimum fuss.

The green curry paste is one of my favourites. I recommend it if you are a thai green curry fan. The paste is used in the dish to give the curry its distinctive green curry flavour. By simply adding coconut milk, adding vegetables of your choice and chicken if you wish, you get a wonderful dish with great flavour and texture.

Thai Gold also do light and delicious rice noodles, which are gluten free too. Great for stirfry or as an alternative to rice. They also do a few sauces in jars, though I’d prefer to make my own. However, I did try the sweet and sour stirfry sauce, which is quick and easy to use, relatively low fat and was tasty too.

As well as good food, the Thai Food Company is produced by a Fairtrade certified co-operative in the North-East of Thailand. Available at most supermarkets. I give Thai Gold products a thumbs up.

Aoife 🙂

  1. The Wedding Singer

    Speaking of Thai food, I have a great recipe – Chicken Malaysian Curry – that has no wheat or diary and tastes delish; even my 4 and 2 year old boys love this. I've passed this on to many people and they all agree its the best curry they have made. It's from Gordon Ramsay's F Word and because he uses chicken thighs it's really good value too. He suggests 4-5 chillies but I think that would blow your mind; I only put in 1 or 2. Excuse the long list of ingredients but it really is worth it and they will keep in your cupboard for a long time.

    Malaysian chicken curry
    6 Servings


    Curry paste:

    5 garlic cloves, peeled and roughly chopped
    4–5 long, red chillies, trimmed, deseeded and roughly chopped
    3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced
    5cm piece fresh root ginger, peeled and chopped
    4 large shallots, peeled and chopped
    1 tsp ground turmeric
    2–3 tbsp groundnut oil


    1kg chicken thighs
    2 tbsp groundnut oil
    2 onions, peeled and thinly sliced
    Sea salt and freshly ground black pepper
    4 kaffir lime leaves
    1 cinnamon stick
    3 star anise
    400ml coconut milk
    100ml chicken stock (Kallo stock cubes are Gluten and Lactose free & no additives)
    1 tsp palm sugar (or soft brown sugar)
    2 tbsp wheat-free soy sauce such as Tamari
    2 tbsp fish sauce
    400g green beans, trimmed and cut into 5cm lengths

    First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).

    To make the curry, cut the chicken into bite-sized pieces. This takes about 15 minutes so do in advance if necessary. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.

    Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.

    Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with rice.

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