£3.93
Blue Dragon Light Coconut Milk is a reduced-fat coconut milk made with 25% coconut extract. It is suitable for vegetarians and vegans, adding a creamy texture to dishes. Use it to stir into curries, soups, and sauces for authentic Thai flavor.
- Contains 25% coconut extract for a rich, creamy consistency.
- Suitable for vegetarians and vegans, making it a versatile cooking ingredient.
- Ideal for Thai green curry and other Asian dishes.
- Store at room temperature and refrigerate after opening for up to 2 days.
- Made in Thailand and available from the UK brand Blue Dragon.
- £3.93
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Description
xNet Content: 400 Millilitres
Ingredients: Water, Coconut Extract (25%), Stabiliser (E466), Antioxidant (Citric Acid)
| Typical values per 100ml | |
|---|---|
| Energy | 259kJ/62kcal |
| Fat | 6.2g |
| of which saturates | 5.1g |
| Carbohydrate | 1.4g |
| of which sugars | 1.0g |
| Protein | <0.5g |
| Salt | 0.16g |
Features: Stir into curries, soups & sauces. Suitable for vegetarians and vegans.
Storage: Best before end: See end of can. Store at room temperature. Once opened, refrigerate contents in an appropriate container and consume within 2 days.
Country of Origin: Thailand
Recycling Info: Recycle: Whole Packaging
Product Information: Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.
Preparation and Usage: 4 Tbsp Blue Dragon Thai Green Curry Paste, 1 Tbsp vegetable oil, 400ml Blue Dragon light coconut milk, 400g chicken breast, thinly sliced, a handful of mangetout or green beans, Blue Dragon Fish Sauce and palm or caster sugar to taste. Sizzle: Fry your meat until cooked through, reduce heat to medium and gently fry the Thai paste for a minute. Stir: Add the coconut milk and stir until paste is dissolved and bring to the boil. Add your vegetables and simmer for about 10 minutes until cooked through. Serve with steamed rice. This product may naturally solidify when cold. Warming will return it to a liquid state. Shake well before use.
