Thai-Choice

Visit us online at www.thai-choice.com for our full range of products, recipes and details of our co Monty & Totco Co., Ltd.

is a company specializing in the development, manufacture and export of Thai food products. We export over 500 different of authentic Asian food products to more than 50 countries around the world. We attach great importance to the total satisfaction of our customers. We use only premium quality ingredients with authentic and delicious taste and sophisticated packaging. Monty & Totco's premiere brand is Thai-Choice.Thai-Choice range of products were developed recognizing the busy lifestyles of modern families therefore we emphasize both convenience and quality with easy to serve, just heat and eat products. Our company is proud to be awarded the prestigious "Thailand's Brand" from the Department of Export Promotion of the Royal Thai Government and the Prime Minister’s Export Award. This is in recognition of the high quality products of Monty & Totco Co., Ltd. We also received recognition for Thai-Choice being named "Best New Retail Product in Australia" by the Retail World Magazine.

23/09/2026

Fresh. Light. Deliciously satisfying 🦐🌿✨
Fresh shrimp spring rolls wrapped in delicate rice paper with crisp vegetables and soft rice vermicelli.

18/09/2026

Masaman curry dinner remembered for 26 years

Recipe Name: Massaman Curry
Thai-Choice Products:
Thai-Choice Massaman Curry Paste
Thai-Choice Coconut Milk
Thai-Choice Fish Sauce
Ingredients:
Your favorite meat or seafood 250 g
Thai-Choice Massaman Curry Paste 55 g (1/2 jar)
Thai-Choice Coconut Milk 400 ml (1 can)
Potatoes 110 g
Shallot 1 pcs
Palm Oil 1 tbsp
Thai-Choice Fish Sauce 1 tbsp
Sugar 2 tbsp
Directions:
1. Heat a pot over medium heat. Add oil, then add the Massaman curry paste and stir-fry for 2 minutes.
2. Add the meat and stir-fry for about 2 minutes until it is thoroughly coated with the curry paste.
3. Slowly pour in the coconut milk and bring it to a boil. Then, reduce the heat and season with fish sauce and sugar.
4.Add the potatoes, shallots, and peanuts. Simmer over low heat until the potatoes are cooked. Transfer to a bowl and serve.
Calories: 360-460 kcal / serve

16/09/2026

Wrapped in fragrant pandan leaves and grilled to perfection 🌿🥩✨
A beautiful balance of Thai herbs, rich flavour, and modern elegance made easy with Thai-Choice.

11/09/2026

Mango sticky rice

Recipe Name: Mango sticky rice
Thai-Choice Products:
Thai-Choice Coconut milk

Ingredients:
Black Sticky Rice
Black Sticky Rice 3 cups
Sugar 1 1/2 cups
Salt 3 tsp
Thai-Choice Coconut milk 3 cups
Coconut Milk
Thai-Choice Coconut milk 1 cup
Rice Flour 1 tsp
Salt 1 tsp
Ripe mangoes to taste

Directions:
Sticky Rice
1. Rinse the black sticky rice in the water. Then soak the sticky rice for 3 hours. Rinse the water out then soak the rice with fresh and clean water for another 3-5 hours.
2. Prepare the double boiler
3. Once the water is boiled set the thin cloth on the top and placed the soaked sticky rice then close the lid and cook for 10 minutes. Stir and cook for 10 minutes more.
4. While waiting for the sticky rice to cook, boiled the coconut milk with low heat. Mixed in sugar, salt and pendant. Set aside
5. After the rice is cook through, set the rice on the flat bowl or tray and pour the coconut milk. Mixed well then cover the rice for 10 minutes. 6. Mixed again and covered for 10 minutes. Repeating until the rice absorb all the coconut milk.

Coconut milk
Mixed in coconut milk, rice flour and salt. Boiled with low heat.
Calories: 450 kcal / serve

09/09/2026

A perfect fusion of East and West 🍄🍝✨
Tender chicken, aromatic shiitake mushrooms, and pasta stir-fried in rich Asian flavours with Thai-Choice Oyster Sauce.

02/09/2026

A Sweet Celebration for Team Thailand From Victory to LA28 🇹🇭

Recipe Name: Coconut Milk Jelly Cake
Thai-Choice Products:
Thai-Choice Coconut Milk

Ingredients:
Thai Choice Coconut Milk 500 ml
Water 350 ml
Agar Powder 10 g
Sugar 150 g
Salt 1/4 tsp

Directions:
"1. Set a pot, pour in plain water, and add agar powder. Stir well to combine, then let it rest for 15 minutes.
Note: Letting it rest allows the agar-agar powder to absorb water fully, preventing it from releasing water (weeping) too quickly later."
"2. After 15 minutes, place the pot over medium heat. Add salt and granulated sugar, then stir until the sugar, salt, and agar-agar powder are completely dissolved with none sticking to the pot.
Note: If the agar powder does not dissolve completely, it may cause the jelly to release water later."
"3. Once the water comes to a boil, add the coconut milk and reduce the heat to low. Gently stir to combine.
Note: Do not let the coconut milk boil vigorously, as it will cause the coconut milk to separate (curdle) and lead to the jelly separating into layers."
4. Turn off the heat, remove the pot from the stove, and stir continuously to let the coconut milk jelly mixture cool down.
5. Once the coconut milk jelly mixture begins to cool down, pour it into the prepared molds. Let it cool until warm before refrigerating it in a regular compartment for about 1 - 2 hours.
6. When the jelly is fully set, remove it from the refrigerator. Take the jelly out of the molds, and it is ready to be served either whole or sliced into bite-sized pieces.

Calories: 200 kcal / serve

27/08/2026

Hungry ghost festival (zhongyuan)

Recipe Name: Kanom Tian
Thai-Choice Products:
Thai-Choice Glutinous Rice
Thai-Choice Palm Sugar
Thai-Choice Coconut Milk

Ingredients:
Dough
Thai-Choice Glutinous Rice 500 g
Thai-Choice Coconut Milk 3 cups
Thai-Choice Palm Sugar 1 cups
Savory Filling
Peeled split mung bens 1 cups
Palm Oil 3 tbsp
Fried Garlic 1/4 cups
Coriander roots 2 roots
Salt 1 tsp
Thai-Choice Palm Sugar 3 tbsp
Sugar to taste
Pepper to taste
Sweet Filling
Young Coconut 2 cups
Thai-Choice Palm Sugar 100 g
Water 1 cups
Salt 1 tsp
Directions:
1. Dissolve the palm sugar with a little warm water, then knead it into the flour.
2. Gradually pour in the coconut milk and knead until well combined.
3. Steam the mung beans until they are fully cooked.
4. Put the cooked steamed beans into a grinder and grind until fine.
5. Set a pan over heat and fry the garlic until lightly golden.
6. Add the ground beans into the pan, season with sugar, salt, and pepper to taste, then stir-fry until dry.
7. Set a pan over heat, add palm sugar and water, then simmer over medium heat until the sugar dissolves and bubbles up.
8. Add the shredded coconut and refined salt, then stir-fry them together.
9. Stir continuously over low heat until the mixture becomes dry, sticky, and firm enough to shape into balls. Remove from heat and let it cool completely.
10. Roll the filling into round balls, weighing approximately 10 grams each.
11. Divide the dough into portions of about 30 grams each, then wrap the dough around the prepared filling.
12. Wrap with banana leaves, then steam over high heat for approximately 30 minutes.

Calories 114 / pieces

21/08/2026

The Secret of Tamarind (Tom Som Mackerel Soup)

Recipe Name: Mackerel in Sour and Savory Ginger Soup (Tom Som Pla Thu)
Thai-Choice Products:
Thai-Choice Tamarind Paste
Thai-Choice Fish Sauce
Ingredients:
Fresh mackerel 6 whole fish
Shallots 8 bulbs
Garlic 5 cloves
Coriander roots 4 roots
Whole black peppercorns 1/2 tbsp
Fresh ginger 30 g
Shrimp paste 1 tbsp
Julienne ginger 10 g
Spring onions 3 stalks
Celery 2 stalks
Fresh chillis 5 peppers
Thai-Choice Tamarind paste 4 tbsp
Thai-Choice Fish Sauce 3 tbsp
Palm sugar 2 tbsp
Water 1,000 ml
Directions:
1. Pound the black peppercorns until fine. Add coriander roots, ginger, garlic, and shallots, then pound until thoroughly crushed. After that, add shrimp paste and pound together until well combined.
2. Bring water to a boil over medium heat. Add the pounde paste into the boiling water, then stir until completely dissolved.
"3. Season with tamarind paste, fish and palm sugar, and stir until well combined. Turn the heat up to high until the soup bubbles rapidly. After that, gently drop the mackerels into the pot, close the lid, and wait until the fish is fully cooked.
Note: Do not stir after adding the fish to prevent a fishy smell."
4. Scatter julienned ginger, spring onions, celery (cut into pieces), and fresh chillies over the top, then turn off the heat. After that, ladle into a bowl and serve.

Calories: 150 kcal / serve

19/08/2026

A perfect fusion of East and West 🍄🍝✨
Tender chicken, aromatic shiitake mushrooms, and pasta stir-fried in rich Asian flavours with Thai-Choice Oyster Sauce.

14/08/2026

Colorful India -A Journey I Will Always Remember.🇮🇳

Masala Dosa RecipeDosa:
2 cups rice, 1/2cup urad dal, 1/2 teaspoon fenugreek seeds, salt, and water. Soak the rice and beans for about 4–6 hours, grind until smooth (can be done separately or together), then ferment for about 8–12 hours before adding salt and cooking as a thin crepe on a hot pan.

Masala filling: 3 boiled potatoes, 1 large onion, 1 teaspoon mustard seeds, 1/2 teaspoon turmeric, 1–2 green chilies, about 8–10 curry leaves, oil, and salt. Sauté mustard seeds and curry leaves, followed by the onion and green chilies. Add turmeric, then add coarsely mashed boiled potatoes. Season with salt, place in the center of the Dosa, and fold.

ที่อยู่

15 Soi Kanchanakom, Paholyothin Road , Samsen Nai, Payathai
Bangkok
10400

เว็บไซต์

http://www.thai-choice.com/

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