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Home  >  PANTRY  >  Asian Pantry

Aroy-D Pure Coconut Milk - 14 oz
Item #: ASC101
Our Price: $4.00 $3.00 ends 2/14/2016
 
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23 units available

Description 


Smooth and creamy coconut milk is widely used in the cuisines of many Asian cultures, including Thailand, Vietnam, Malaysia and Indonesia. An essential ingredient in many savory dishes, Coconut milk also an excellent addition to many desserts, such as rice puddings, custards and cakes.

 

It used to only possible to buy canned coconut milk that contained preservatives and had a 3 year shelf life.  Unlike other brands of coconut milk, Aroy-D is completely preservative free and has a one year shelf life. Only the very best quality coconut can be packed this way.

 

Aroy-D coconut milk is made to the highest standard and was awarded top prize in a blind taste test among Thailand's top chefs.

 

Ingredients: Coconut Extract 60%, Water.  No additives or preservatives, shelf life 1 year.


Product of Thailand

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


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Green Curry with Chicken and Fiddleheads
In this recipe for Thai Green Curry with Fiddleheads and Chicken, the bright flavor of Thai herbs and spices make a perfect match for fresh fiddlehead ferns. Store-bought curry paste makes this a quick & easy dish, taking less than 30 minutes to prepare.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Panang Meatballs
The curry powder, coconut milk, and fish sauce lend a distinctive and exotic flavor that leaves everyone guessing.
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