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Chaokoh Coconut Milk
Description
Coconut milk is the rich and creamy liquid, made from grated and pressed white coconut flesh. It’s a versatile ingredient with both savoury and sweet uses. Chaokoh coconut milk is one of Thailand’s favourite brands, used in Thai green curries, and tom kha gai chicken coconut soup.
Coconut milk is also used in sweet dishes – particularly South East Asian desserts like Indonesian serabi cake and agar agar jellies. Increasingly, coconut milk is being used as a substitute for animal milk in ice cream, yoghurt and rice puddings. It can also be used in smoothies, cocktails – and a spoonful of coconut milk over a bowl of fruit also puts an exotic twist on a plain dessert.
Ingredients: Coconut extract (53%), water, citric acid E330.
Quick Comparison
| Settings | Chaokoh Coconut Milk remove | MAE SRI Green Curry Paste remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Pad Thai Stir Fry Sauce remove | Mae Sri Thai Red Curry Paste remove | Chopped Pickled Turnip (Preserved Radish) remove |
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| Price | 1.82€ | 5.63€ | 10.94€ | 2.50€ | 4.94€ | 3.94€ |
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| Content | Coconut milk is the rich and creamy liquid, made from grated and pressed white coconut flesh. It’s a versatile ingredient with both savoury and sweet uses. Chaokoh coconut milk is one of Thailand's favourite brands, used in Thai green curries, and tom kha gai chicken coconut soup. Coconut milk is also used in sweet dishes – particularly South East Asian desserts like Indonesian serabi cake and agar agar jellies. Increasingly, coconut milk is being used as a substitute for animal milk in ice cream, yoghurt and rice puddings. It can also be used in smoothies, cocktails – and a spoonful of coconut milk over a bowl of fruit also puts an exotic twist on a plain dessert. Ingredients: Coconut extract (53%), water, citric acid E330. | Green curry paste is a versatile blend of green chillies, Thai lemongrass, galangal, kaffir lime and spices. Green curry paste brings a distinct fragrancy to Thailand's most popular dish. Mix this green curry paste with coconut milk and add to stir-fried beef or chicken. Green curry paste can also be used to add flavour to Thai fish cakes. Ingredients: Fresh green chillies 40%, garlic 22%, wild ginger 11.5%, shallot 7.5%, lemon grass 7%, salt 6%, kaffir lime 2%, sugar 1.5%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon, tumeric), pepper 0.5% | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Chopped ground and pickled turnip, or hua chai po, - also known as preserved radish - is a key ingredient in the famous Thai fried noodle dish pad thai (see our Perfect Pad Thai Recipe) and also khao tom goong rice soup. Chopped pickled turnip is made by pickling daikon radish, or mooli, and is even tasty eaten straight from the packet. Preserved turnip comes in two varieties – sweet and salty. This sweet variety is preferable for dishes where a sweet, slightly salty edge adds a depth of flavour without dominating the dish. The chopped pickled turnip should be tossed into pad Thai in the last few minutes before serving - just before the ground peanuts and any final seasoning. A couple of tablespoons is perfect in a pad thai for 2-3 people. This pickled turnip is also popular in Chinese dishes, with fried egg and rice, and even sprinkled on congee (rice, cooked in plenty of water to make a soupy porridge consistency). Once opened, the turnip can be frozen to keep it fresh. Ingredients: Turnip (85%), sugar, salt, water, sweetener: E954, preservative E211, colours E102, E110 |
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