A single coconut usually provides an 11 ounce serving of water and it is low in calories and fat, but rich in vitamins, minerals and other nutrients. Azure keeps its produce at a chilled temperature in order to maximum the freshness and shelf life of the product. In order for customers to enjoy Azure produce for more than a couple of days beyond delivery, it must be kept at a refrigerated temperature at all times until consumption.
In addition, do not wash your produce until you are ready to enjoy it. The fruit bowls are lovely but produce will not last out on the counter top. No chemicals are used on these Organic Coconuts. Often, the outer layers of the husk are removed, exposing a white to cream layer of fibrous material, and making the coconut easier to ship.
Naturally, young coconuts have green husks mottled with brown. Some stores open their coconuts for their customers, sealing them in plastic wrap to prevent the escape of the liquid inside, while in other regions, consumers may need to open the coconut on their own, using a sharp knife to create an opening in the top of the coconut. There are several approaches to opening a Thai coconut. Some people like to punch a hole in the coconut, drinking the juice with a straw or pouring it out into a container.
A lid can also be created by making a large circular cut and lifting away the top of the coconut, or the coconut can be cracked in half with a cleaver over the bowl to catch the juice and make the tender meat of the Thai coconut more accessible. Coconuts are a critical part of Thai cuisine.
As well as being used as a raw ingredient, the fresh, young coconuts will often have the shell removed, will be trimmed down to a manageable size, and will then be refrigerated whole. It will later be opened, and the Coconut milk will be drunk for refreshment, before the soft meat is consumed as a kind of healthy snack. The Southern regions of Thailand produce almost the entire national crop of Coconuts, and for this reason local dishes tend to feature it more often than Northern cuisine.
Traditional Thai Red Curry comes served as a kind if thick soup, and is usually made with pork or chicken. Bamboo shoots are also often added, although not every Thai Red Curry is prepared in this way. The sauce is made from a little water, a quantity of Coconut Milk, a little fish sauce and a generous helping of Red Curry Paste. Another major Thai dish which features Coconut is Tom Ka, which is usually made with chicken Tom Ka Gai , but can be made with pork or sea food.
Tom Ka is very similar to Tom Yum, and the preparation of the two dishes is almost identical. Tom Ka simply has Coconut Milk added to the soup, making it much creamier and slightly thicker in consistency.
Overall, Coconut is a central part of Thai cuisine, and is used in a wide range of dishes, no Thai kitchen would be complete without Coconut, it is intrinsic to the Thai taste.
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