For Thais, the coconut palm is a cultural icon — a tree which plays an important role in their way of life. There are many ways in which the people of Thailand use the
coconut in connection with traditional beliefs. When a family builds a house, for example, it is customary to plant a coconut palm at the eastern corner as it is
believed that this will bring happiness to the household. And in fact, it should have a beneficial effect by providing cool shade when the sun rises in the morning.
In both Buddhist and Brahman religious ceremonies, young coconuts must be included when offerings are made. Coconut juice is very pure and therefore deemed suitable
for presenting to deities.
It is from this country, Thailand, that Cocofresh coconut products are sourced. Cocofresh low-fat Coconut Milk and Coconut Oil are produced and packed in Thailand for
Surya Foods in the UK so that you get the best of the Thai coconuts.
Traditional Thai households have gardens where plants are grown for domestic use. Bamboo stands and mango trees are usually included together with bananas, areca and,
almost always – coconuts. The meat from mature coconuts is simmered to extract coconut oil, which has a great many uses. Coconut oil also found use as an ingredient in
herbal medicines, and for massage therapy. In the past, and even today, women liked to use it to make their hair shiny and lustrous.
Coconuts also play a vital role in Thai cuisine. A fully-grown coconut palm produces nuts constantly, and Thais know how to make use of them at all stages of their
development, from their tender beginnings to the last stage of maturity. A young or unripe coconut is called maphrao awn in Thai, is a fine fruit for snacking. All
that has to be done is to take it from the tree and cut it open. When guests arrive one way to give them a warm welcome is to serve some tender coconuts, full of sweet
juice and tender pulp. No one will refuse.
But it is the fully mature coconut, with its hard, almost woody meat, that is most essential to Thai cuisine. The coconut is shredded and then squeezed to extract the
coconut cream that enriches a great repertoire of Thai dishes. A wide variety of curry dishes, from spicy Kaeng Phet red curry to less aggressive ones like Tom Khaa
Kai or Chicken Galangal Soup rely on it for their distinctive identities.
In preparing dishes such as these, the cook begins by adding a small amount of water to grated coconut to obtain two types of coconut liquid — a thick cream that is
extracted during the first squeezing of the coconut followed by a thinner milk as more water is subsequently added.
Coconut cream is an essential ingredient in many Thai desserts. In fact, so many dishes, both sweet and savory, require coconut in one form or another that its place
in Thailand’s culinary culture lies very close to the center. In a traditional process, coconut cream was simmered until the oil separated out. This was the only
cooking oil available in the ancient days of Siamese cuisine. In the South, fish are coated with turmeric and then fried in coconut oil to bring out their delicious
aroma. Fried fish dishes of the Central Region also use coconut oil. Fried banana fritters called kluay khaek are best when coconut oil is used to fry them.
Cook the best of Thai cuisine at home using the best of Thai Coconuts’ milk and oil with Cocofresh Brand products. Order them for home delivery at www.funkyfoodie.com
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