[vc_row][vc_column][vc_separator border_width=”2″][vc_column_text]This week’s menu includes a wonderful recipe inspired by the flavours of Thai cuisine. Simple yet complex, Thai food hits all the notes: sour, sweet, bitter and salty! Coconut, especially coconut milk, features prominently in this cuisine.
A coconut is tricky thing to classify. Despite having the word “nut” in its name, a coconut is a fruit — not a nut. Botanically speaking, they are a drupe, which is a fruit that consists of a stone covering an enclosed seed, such as a peach or olive. Coconuts have been grown in tropical regions for almost 5,000 years and, because they can float, it’s also believed that they spread themselves throughout the subtropics. Low in carbs and high in fiber and fat, coconut contains powerful antioxidants and is linked to heart health and blood sugar regulation.[/vc_column_text][vc_single_image image=”9199″ img_size=”600×400″ alignment=”center” style=”vc_box_shadow”][vc_custom_heading text=”Coconut lends itself well to any flavor profile – from sweet to salty to spicy.” font_container=”tag:h4|text_align:center|color:%23ffffff” use_theme_fonts=”yes” css=”.vc_custom_1594914146484{margin-top: 30px !important;margin-right: 50px !important;margin-bottom: 30px !important;margin-left: 50px !important;padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #212931 !important;border-radius: 4px !important;}”][vc_column_text]Coconuts seem to be a polarizing ingredient for most people, but many enjoy coconut water, at the very least, especially if nursing a hangover. Coconut lends itself well to any flavor profile – from sweet to salty to spicy. Coconuts are also one of the most versatile and no-waste foods around. From coconut butter, oil, flour and water, you can use almost every part of it. Its purest form comes in the raw white meat found inside, referred to as the kernel. It has a firm texture and slightly sweet flavor. [/vc_column_text][vc_single_image image=”9200″ img_size=”600×400″ alignment=”center” style=”vc_box_shadow”][vc_custom_heading text=”Coconut milk acts as the base in most Thai curries, imparting a rich, creamy consistency while balancing spice levels.” font_container=”tag:h4|text_align:center|color:%23ffffff” use_theme_fonts=”yes” css=”.vc_custom_1594914198076{margin-top: 30px !important;margin-right: 50px !important;margin-bottom: 30px !important;margin-left: 50px !important;padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #212931 !important;border-radius: 4px !important;}”][vc_column_text]Coconut milk acts as the base in most Thai curries, imparting a rich, creamy consistency while balancing spice levels. It is also a common ingredient in Thai desserts and, since it’s dairy-free, coconut milk also makes wonderful “ice cream” for those with lactose intolerance.
Sadly, fresh coconuts aren’t widely available in some countries like Canada, for example, where processed, shredded coconut is more common. A great way to enjoy this processed variety is to toast it, which brings it back to life by releasing its natural oils[/vc_column_text][/vc_column][/vc_row]
