The Coconut Kitchen
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This high coconut extract Coconut Milk makes a great partner for our curry recipies. Not all coconut milks are the same. It took us 2 year of trails and recipe formuation to get this one spot on and the right level of creamy-ness to go with our curry pastes. Our also has an easy open ring-pull lid, no faffing with a can opener here when you want to get a good curry on the table!
Our Thai Green Curry recipe was extremely popular in the restaurant for years and remains our best seller. Some customers just won’t order anything else! So to make it easy for you we have included all the seasonings and spices that that go into our restaurant recipe in the sachet ready for you to just add meat, prawns or vegetables. Then add one 400ml tin of coconut milk (use both sachets with a full tin). Try this curry and we’re confident you won’t? ever want any other ! Quick cooking instructions for 1-2 servings: ?Add 200ml of coconut milk into a pan, stir in the full contents of one sachet. Bring to the boil and simmer for 5 mins add your preferred meat, seafood or vegetables.
Massaman curry was voted into the top ten best dishes of the World in a CNN online poll in 2011. Our paste (in many of our customers’ opinion) is the best tasting Massaman curry recipe. We call this “Easy” because all the seasonings and spices have been roasted and blended to our exacting specifications. So you get delicious Thai dishes and you don’t need a cookbook. We give you a true Taste of Thailand. Its great in the slow cooker with braising steak also goes really well with lamb, game or chicken thighs. You can also simply cook with sweet potatoes and root vegetables. Quick cooking instructions – for 1-2 servings: Quick cooking instructions for 1-2 servings: ?Add 200ml of coconut milk into a pan, stir in the full contents of one sachet. Bring to the boil and simmer for 5 mins add your preferred meat, seafood or vegetables.
This curry paste creates a fragrant curry made with lemongrass, turmeric and chilli. In the restaurant we use this paste to make a yellow seafood curry as we find the fragrant taste of lemongrass and the medium chilli heat is a great complement with delicate seafood. In Thailand you will often find this cooked with chicken thighs and potatoes which is great too. Delicious Thai food that doesn’t need a Thai Cookbook to give you a true Taste of Thailand. Quick cooking instructions for 1-2 servings: ?Add 200ml of coconut milk into a pan, stir in the full contents of one sachet. Bring to the boil and simmer for 5 mins add your preferred meat, seafood or vegetables.
GLUTEN FREE This curry paste creates a flavoursome Thai red curry made with red chilli, lemongrass and Thai basil. Quick cooking instructions for 1-2 servings: ?Add 200ml of coconut milk into a pan, stir in the full contents of one sachet. Bring to the boil and simmer for 5 mins add your preferred meat, seafood or vegetables.
GLUTEN FREE VEGAN FRIENDLY Our new peppery and aromatic Panang curry paste is our first vegan friendly paste but does not compromise on flavour! This medium spicy paste creates a nice zesty and aromatic curry with hints of cinnamon, nutmeg and star anise. With a kick from chilli and cracked Thai green peppercorns its full of flavour and we made this one is Vegan friendly too! Panang or “Phanaeng” is made with red chillies, lemongrass & often peanuts are ground into the paste. This is a nut-free option so you can add your own peanuts in the recipe to taste. We have added crushed green peppercorns & a host of Thai spices & seasonings to make our first vegan friendly curry paste. So enjoy a slightly sweet, zesty & peppery well balanced curry!
Tom Yum Soup is the famous Thai hot and sour soup from central Thailand, made with dried toasted chillies, lemongrass, shrimp paste & lime. Our recipe is for Tom Yum Nam Khon which has coconut milk added unlike the alternative spicier clear Tom Yum soup. It has a delicious balance of sweet & sour combined with aromatic spices & herbs. Makes a heart-warming soup which can be made with chicken, seafood or vegetables.
This sauce is a light Thai Style Sweet and Sour stirfry sauce that won a Great Taste Award in 2018. The judges commented of the sauce, “Good initial smell of garlic, a good viscosity, strong colour, warmth of chilli not too excessive. Sweetness of pineapple noticeable and not overpowered by the saltiness of the soy. We like the aftertaste to this well balanced and natural product.” And who are we to argue! It makes a tasty dip or marinade too.
Probably Thailand’s most famous noodle dish. There are so many recipes for Pad Thai Sauce as the dish varies so much as you travel around the country. Every region and village has its own version. This sauce is The Coconut Kitchen’s take and was tried and tested in the restaurant for 11 years, so it has to be good. Its also one of the few Vegan and Vegetatian Pad Thai sauce available with miso paste being they key salty ingredient instead of fish sauce. The tamarind based sauce makes for a very pleasing sweet and sour taste with just a background hint of chilli. As in Thailand, its best to season the dish to your liking by adding dried chilli powder to spice up the dish. Delicious Thai food that doesn’t need a Thai Cookbook to give you a true Thai Taste.
This is our take on the famous Sriracha Hot Chilli Sauce. As a bonus for many diets our sauce is a low carb hot chilli sauce with no added sugar! Named after a coastal town about 2 hours south of Bangkok (pronounced Si-Racha) this smooth hot chilli sauce is now famous worldwide. There are many different stories about who was the first to make Sriracha sauce one thing is for sure there are now lots of variations on the recipe. The Coconut Kitchen recipe is a world first though (as far as we know anyway!) as we don’t add any sugar. There is still a background sweetness to the sauce which comes from pulped fresh onions and we add ginger, garlic, vinegar and salt of and lots of chilli’s of course! Our low carb hot chilli sauce is great to pour on stirfry noodle dishes and noodle broths or you can cook with it too. It also makes a tasty dip for anything. A great sauce for a BBQ’s and its fantastic on burgers. Basically, pour it on anything to bring a spice and flavour dimension to any dish.
In our restaurant we used this Black Pepper Sauce to marinade and cook our very popular spare ribs – some said they were the best ribs they have ever tasted! Try it yourself at home and find out…You can also use this sauce for other meats and its particularly good with chicken wings- marinade and grill them until they are they are sticky and crisp. This sauce can also be thinned down with a little water and used as a stir-fry sauce served with rice or noodles. Delicious Thai food that doesn’t need a Thai cookbook to give you a true Taste of Thailand. Recipe: Slow Roasted Spare Ribs with Honey, Garlic & Pepper Sauce Ingredients, serves 4: 2 racks of pork ribs, sliced, 2 dessert spoons of corn flour.