A Thai section on a menu, whether a full concept or a few dishes on a multi-cuisine card, runs on a small number of pantry items. Get those right and consistent, and the kitchen can execute at volume without a specialist on every shift.
The core pantry
Red, green and massaman curry pastes; tom yum paste; fish sauce and light soy; palm sugar; coconut milk with a high coconut extract percentage; tamarind concentrate; sweet chilli sauce for the table. Fresh aromatics (galangal, lemongrass, kaffir lime, Thai basil) are the perishable layer on top.
Formats that suit service
Curry pastes in 1 kg pouches or 5 kg pails rather than retail jars: lower cost per kilo, less packaging waste, and one container lasts a week of service in a busy kitchen. Coconut milk in 1 litre cartons or catering cans. Sauces in 4.5 litre jerricans.
Consistency and yield
A good imported paste gives the same result on every shift, which a scratch-made paste rarely does across a team. Costed per portion, two tablespoons of paste per four covers is a small fraction of the plate cost; the coconut milk and protein dominate.
Compliance
Every imported product we supply carries the FSSAI importer declaration, batch and best-before, and the veg or non-veg mark. Trade buyers get the specification and label on request for their own records.
How to buy from Dopa
Apply for a trade account on our trade page; we verify GST and FSSAI details and unlock trade pricing, case sizes and minimum order quantities. Samples of any product are available before a first order.
