Honestly harvested straight from the source, each can of AYAM™ Coconut Milk/Cream is 100% natural without the addition of colouring or emulsifier. AYAM™ has also banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.
Dairy-Free
No dairy is used in AYAM™ Coconut products with the exception of AYAM™ Coconut Milk Powder.
Vegan Friendly
All AYAM™ Coconut products, with the exception of AYAM™ Coconut Milk Powder are Vegan friendly, which means delicious healthy food without the guilt.
Low Fat
AYAM™ Light Coconut Milk contains 31% less fat compared to our regular AYAM™ Coconut Milk while retaining the naturally sweet, full flavours of our finest handpicked coconuts.
The Good Fat
Saturated fat in coconut is nothing to fear, Coconut Milk and Cream contain positive functions when consumed in moderation and as part of a healthy diet. Coconut fat, also known as MCT (Medium Chain Fatty Acid) is easily metabolized by our bodies. Coconut is also one of the richest foods in Lauric Acid which is both antiviral and antibacterial.
Safe Food
AYAM™ Coconut Milk and Cream are produced under ISO 9001:2008 certifications.
Dairy-Free
No dairy is used in AYAM™ Coconut products with the exception of AYAM™ Coconut Milk Powder.
Gluten-Free
AYAM™ Coconut Milk and Cream have been tested by an independent laboratory and are certified Gluten Free.
Going Green
No part of the coconut goes to waste! We extract all usable content from our natural coconuts including the water, oil, milk and cream down to the shell which we use as an alternative, naturally clean fuel for our burners.
Green Duck Lentil Curry
Recipe from Luv-a-Duck as seen on Good Chef Bad Chef
Serves: 2 pers |
Prep: 10 mins |
Cook: 20 mins
Ingredients:
1 pack Luv-a-Duck skinless duck breast 260g
1 tbsp extra virgin olive oil
2 tbsp AYAM™ Thai Green Curry Paste
400ml AYAM™ Light Coconut Milk
200g tin brown lentils
100g snow peas
100g broccolini
250g brown rice, cooked
1 lime, quatered
Method:
Preheat oven to 180°C.
Heat half the oil in a fry pan on high heat. Add dck breasts to the pan and cook for 3 minutes, and then flip and cook for another 3 minutes on the other side.
Place duck on an oven proof tray and roast for 10 minutes. Remove duck from pan and cover with alfoil, resting duck for 10 minutes before thinly slicing. Meanwhile prepare the curry sauce. Heat remaining oil in a large wok or fry pan. fry off the curry paste for 30 seconds until fragrant then add in the coconut milk and 1 cup of water. Bring to the boil and then reduce to a simmer. Add in the brown lentils, snow peas and broccolini and simmer for 7 minutes.
Arrange the duck on a large plate and then top with the green curry and vegetables. Serve with brown rice and a wedge of lime.
Note: For less oil, cook meatballs in a lined air fryer for 12-13 minutes at 180°C.
