>> Thai Products

Coconut Cream

Rich in pressed coconut flesh, the Blue Elephant coconut cream is thick, creamy and is ideal for Thai curries.
It can also be used as a flavouring in dessert or dressing. 

The composition of Blue Elephant cream has been elaborated by
Khun Chang since 1998. It was the very first Thai grocery ingredient developed by Blue Elephant under its brand (coconut cream being strategic as the largest volumes exported to Blue Elephant restaurants.

In 2005, the packaging of BE coconut cream has been improved in order to match with supermarkets demand. A convenient “easy opening system” has been added on the top of the can (can opener not required anymore) and the label has been fully redesigned.

Made from the best chosen coconuts, Blue Elephant cream. Ideal for
Thai curries and desserts, brings flavour
to all your recipes requiring coconut as an ingredient.

- Ready to use
- 100% natural, free of any artificial colours or preservatives
- Can be stored for 18 months at room temperature

Rice Selection

Our chefs have selected Blue Elephant rice from the finest varieties in Thailand.

- 3 authentic flavours available
- Retail packing in 500g bag or catering size
  of 10Kg available
- Can be stored for 18 months at room temperature
- Crops strictly renewed yearly

Jasmin Rice "Grade A" - A pure whole white grain rice, softly Jasmine flavoured.

Glutinous "Sticky" Rice - A starchy white short grain rice.
Typical from Thailand, sticky rice is a particular variety Once cooked gets a "sticky" texture and can be formed into small balls to be dipped in sauce. Preparation requires some time ... pre-soak at least 4 hours, then steam until cooked through.

Wild Rice - A high vitamined "rustic" red rice.
Also called "prisoners rice", it used to be served as a very rustic meal in state prisons. Gets both red colour and most of vitamins from it's skin (not removed after harvesting). Wild rice requires same preparation as the Jasmine Rice.

Rice Noodles

Made from the finest rice flour, Blue Elephant rice noodles are thick, pure white and are flat like a … "tagliatelli" but taste and texture are quite different from the western noodles.

- Rice noodles to be soaked first in cold water   until softened
- Boiled, they are ideal for "Guay Tiaw" soup
- Fried, they are delicious for "Pad Thai" instant   cooking noodles
- 100% natural, free of any artificial colours or preservatives    Can be stored for 24 months in room temperature.

Pad Thai Noodle cooking set|

This cooking set includes rice stick noodles, pad thai sauce and a dry coriander topping. Easy recipe and step by step explanatory pictures are printed on the back of the pack.

The recipe is ready within 15 minutes and makes 2 serving.
Only a few ingredients are necessary such as chicken breast, eggs and bean sprouts.

This cooking set has been fully designed by Khun Chang and included his original recipe Pad Thai sauce.

>> Curry Pastes

Blue Elephant curry pastes are made from freshly ground spices. 5 pastes are available = green, red, yellow, massaman and tom yam. Full bodied in flavours, they are ideal for Thai curries.

Blue Elephant original curry pastes were developed by Khun Chumpol as early as 2000. “If a chef knows how to select a good curry paste, for sure the restaurant dishes will be tasty” always says Khun Chumpol.

First world widely exported in 1KG bag catering size, Blue Elephant curry pastes were then packed in small “one serving” bags to satisfy the Cooking School students demand.

In 2005, packaging was improved in order to be launched in supermarkets.

Our pastes strictly respect the original recipe created by Madame Pa, the undisputed Blue Elephant "Curry Queen"... Made from fresh herbs and spices, they are still handmade according to a production process respecting both tradition and high standard of hygiene.

- 5 different curry pastes flavours available - Ready to cook
- Retail packing in 50g bag or catering size in 1Kg available
- Fresh made but can be kept for months at room   temperature
- 100% natural, free of any artificial colours or preservatives
- No monosodium glutamate added

Green curry paste

- Ideal to make "Keaw Wan Kai" (Madame Pa's Chicken  Green Curry)
- Main ingredients : green chillies, lemongrass,  galanga, garlic.
- Can be stored for 8 months at room temperature.

Red curry paste

- Ideal to make Blue Elephant original "Kaeng Phed   Ped Yang" (Grilled Duck Curry)
- Main ingredients : red chillies, lemongrass, galanga,   shallot.
- Can be stored for 8 months at room temperature.

Panang curry paste

- Ideal to make Blue Elephant original "Paneng Nua"  (Beef Curry)
- Main ingredients : red dried chillies, galanga,  lemongrass, red onion.
- Can be stored for 8 months at room temperature.

Fried chilli paste "Nam Prik Pao"

- Ideal to make Blue Elephant original "Tom Yam Koong"   (Sour & Spicy Prawn Soup)
- Main ingredients : red dried chillies, garlic, tamarind juice.
- Can can be stored for 12 months at room temperature.
 

Massaman curry paste

- Ideal to make Blue Elephant original "Massaman Kae"  (Lamb Massaman Curry)
- Main ingredients : red dried chillies, garlic, cumin,  cinnamon, cardamom.
- Can be stored for 12 months at room temperature.

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>> Seasoning Sauces

Blue Elephant sauces are made from carefully selected ingredients.
They are authentic and truly Thai by their flavours.
4 sauces are available = fish sauce, oyster sauce, chilli sauce and sweet chilli sauce.

Blue Elephant sauces have been selected by Khun Nooror as the “essential basics” for Thai cooking.
Packed in convenient 200ml tiny bottles, they easily find their way in any kitchen.

Blue Elephant has selected all essential seasoning sauces, indispensable culinary basics for authentic Thai Cuisine.
- 4 different sauces available
- Excellent taste exclusively selected by our chefs   Ready to cook
- Packing available in 100ml / 750ml / 4.5L bottle
- Long shelf life at room temperature

Blue Elephant Fish sauce has an original mild and mellow, non-fishy flavour when cooked. Drained off from the finest fermented anchovies, it is processed and bottled through modern facilities with highest hygiene and food quality standard control.

- Excellent with all vegetables whether they are steamed,   boiled or fried
- Can be used as a replacement for salt ... does make    a big healthy difference
- Can be kept 24 months at room temperature.

Blue Elephant Oyster Sauce is made from selected oyster juices and soy bean. It has a savoury, not fishy flavour.

- Can be used generously
- Delicious with all stir-fried vegetables.
- Can be kept 24 months at room temperature.

Blue Elephant Soya Sauce is made from pure yellow beans.
It has a light salty taste and can be use as a great seasoning in cooking.

- Brings nice flavours to all dishes
- Can be kept 18 months at room temperature.

Blue Elephant Chilli Sauce, commonly called "Sriracha" in Thailand, is made from garlic and the hottest red Thai chillies peppers.

- A hot and spicy dipping sauce bringing some "fire" in your kitchen.
- Ideal for Thai Cuisine, it can also be used as a great condiment with any cooking.
- Can be kept 24 months at room temperature.

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>> Basil Dressing

Thai Sweet basil dressing

Made from Thai fresh leaves (sweet basil, mint, coriander) but also from red wine vinegar and olive oil, this salad dressing is a “fusion” recipe.

This zingy dressing finds a perfect match with a green “roquette” salad garnished with cherry tomatoes.

Sweet basil salad dressing is a pure Blue Elephant innovation.
This original recipe has been created in Bangkok by Khun Nooror.

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>> Snack

Nuts mix with Thai herbs

A selection of crispy nuts flavoured with refreshing lemongrass, kaffir lime leaves and a bite of Thai spices.

The recipe of this mix has been created by Khun Nooror.

Dry Exotic fruitsNuts mix with Thai herbs

These exotic fruits have been dried through a natural process and have kept all their sweetness. 2 varieties are available = mango slices and papaya slices.

Delicious, they can be enjoyed as a healthy snack alternative. A selection of Khun Chang.

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>>Other Items

Elephant Chocolates box

Made from Belgian imported chocolate and roasted cashew nuts, Blue Elephant chocolates are tasty and crunchy inside.

Designed exclusively for Asian market, these chocolates are the prefect souvenir gift from Thailand.

Blue Elephant Thai Wines

- Pok Dum Thai red wine
Made of pure Pok Dum grapes, this aromatic light red wine has major flavours of violets and blackcurrants. It matches best with any type of fish dishes.

- Malaga Thai white wine
Made of pure Malaga grapes, this aromatic light white wine has major flavours of peach and litchi (but taste is dry, not sweet. It matches best
with delicate starter and can be served as aperitif.

- Pok Dum and Malaga Thai rose wine
Made of 70% Pok Dum and 30% Malaga grapes, this aromatic light rose wine has major flavours of violets and litchi. It matches best with starter and can be served as aperitif.

Blue Elephant Cookbook

First published in 1999, the Blue Elephant Cookbook contains a selection of recipes from the menus of the Blue Elephant restaurants.
The recipes are simplified and explained in step-by-step detail to make it easy for the home cook to obtain superb results.
Text by John Hellon and photographs by Tony Le Duc.

Find our original recipes and much more about Royal Thai Cuisine and ingredients.

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