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 Cream contains 26% less fat compared to our regular AYAM™ Coconut Cream 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.
Thai Green Curry Chicken Slow Cooked
Recipe by Justine Schofield as seen on Everyday Gourmet
Serves: 6-8 pers |
Serves: 10 mins |
Cook: 6 hours
Ingredients:
½ cup AYAM™ Thai Green Curry Paste
2 x 270ml AYAM™ Light Coconut Cream
1kg whole chicken thigh fillets or cutlets (skin removed)
100g eggplants, chopped into 2cm pieces
1 small carrot, thickly sliced
2 kaffir lime leaves, finely sliced
Basil leaves, to garnish
Method:
Combine curry paste, coconut cream, and whole chicken thigh fillets in the slow cooker.
Cook in slow cooker for 6 hours on LOW or 4 hours on HIGH.
Add eggplant and carrot in the last 1½ hours on LOW or 45 minutes on HIGH of cooking time.
