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July 31, 2017

Cooking with Coconut Oil

Cooking with Coconut Oil

Thai Curry

KTC tells us all about the many ways coconut oil can benefit your health and diet

What are the benefits of producing cold pressed coconut oil?

Although coconut oil has seen a surge in popularity in the UK, it has been revered in many cultures for 1,000 of years for its health benefits. For the purist who wants to gain all the benefits from coconut oil, organic cold pressed is the best option, but be aware it will have the coconut taste that not everyone is keen on.

KTC Virgin Coconut Oil is produced under strict quality control procedures and certified organic by the Soil Association. Our Organic Virgin Coconut Oil is produced from fresh coconuts, which are processed as soon as they have been harvested. Once the oil is extracted there is no further processing. There is no boiling or heating so all the nutrients stay in tact.

What are the health benefits of Coconut Oil on your health?

Coconut oil has been lauded for its many health benefits. Populations that consume a lot of coconut are some of the healthiest in the world. Coconut oil can increase your energy expenditure as well as helping you burn more fat. In addition, the Lauric Acid in coconut oil can kill bacteria, viruses and fungi. Coconut oil appears to be especially effective in reducing abdominal fat, which lodges in the abdominal cavity and around organs. This is the most dangerous fat of all and is highly associated with many diseases such as diabetes and heart disease. 

If any, what ingredients are included in KTC Coconut Oil?

KTC Coconut Oils are 100 percent pure. There is nothing added and nothing taken away.

What recipes can you use coconut oil in? Do you have a personal favourite?

Coconut oil can be used as a substitute for any kind of fat. If you love the coconut flavour go for organic, virgin and cold pressed varieties. They can be used for frying, roasting, baking as well as in authentic ethnic cuisines - the options are endless.

A personal favourite is Classic Thai Green Curry – Serves 4

 

Ingredients:

2 tbsp KTC Virgin Coconut Oil

6 spring onions, chopped

3 garlic cloves, sliced

4 tbsp Thai green curry paste

425ml (¾ pint) chicken stock

1 tbsp Thai fish sauce

1½ tbsp KTC Lemon Juice

350g boneless chicken breast, skin removed and cut into cubes

1 red pepper, seeds removed and sliced

115g green beans, halved crossways

1 small aubergine, cut into cubes

55g creamed coconut, roughly chopped

3 tbsp chopped fresh coriander

225g medium noodles

Method

  1. Heat the oil in a pan and cook the spring onions and garlic, stirring occasionally, until soft and golden brown.
  2. Stir in the curry paste and cook for 2 mins.
  3. Add the stock, fish sauce and lemon juice and simmer gently for 5 mins.
  4. Stir in the chicken, peppers, beans and aubergine and season. Bring to the boil and simmer gently for 10 to 15 mins, stirring occasionally, until the chicken and vegetables are cooked and tender.
  5. Add the creamed coconut and stir until melted.
  6. Cook the noodles according to pack instructions, drain.
  7. Serve the noodles topped with the curry and sprinkled with the remaining coriander.

If you want the benefits without the coconut taste just go for 100 percent pure coconut oil. It’s pure, healthy, has no aroma or taste and can be used to a high cooking temperature. Whether you want to make a quick stir-fry, Thai banquet, authentic curry, a warming winter soup or a comforting cake, pure coconut oil is perfect. At KTC one of the most popular recipes is a breakfast dish that gets everyone wanting more and more.

Ingredients

80g buck wheat flour

100g cooked sweet potato

10g baking powder

½ tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1 drop vanilla extract

1 egg

KTC Coconut Oil for frying

Method

  1. Blitz all the ingredients together in a food processor to make the batter – consistency should be just thicker than single cream.
  2. Heat a non-stick frying pan over a medium heat and add a little Coconut Oil.
  3. Pour small amounts of the batter into the pan, do up to four small ones at a time, cook for about two to three minutes and turn over.
  4. Serve with yoghurt and berries or bananas, honey— adding pumpkin seeds for crunch.

 

Why do you think coconut oil has become such a popular trend and how do you believe it will advance in the future?

It’s simple; people are catching on to the health benefits that many cultures in Asia, the Far East and Africa have known for thousands of years. It’s a brilliant product, really stable when cooking, contains essential vitamins and electrolytes and is a healthy saturated fat the human body can process quickly and efficiently. In the future, we are planning to bring a coconut oil to the market in liquid form.

Are there any negatives to using coconut oil?

Not really, some people get baffled because it’s in a solid form, which is superb for baking. If you wish to get it to liquid form for frying or sautéing, simply place the jar in a large bowl filled with a couple of inches of hot (not boiling) water and leave to stand for a few minutes till melted. Alternatively, for quicker results scoop out what you need into a suitable bowl and microwave for a few seconds till melted. This is also a great way of controlling your portion size.

 

 

KTC is a family owned business and continues to go from strength to strength. Back in 1971 the company started small, providing speciality oils to the Asian community in the UK. Now it’s the UK’s largest independent oil provider to the grocery and catering trades as well as supplying tomatoes, pulses, sauces, rice and flour and a whole lot more. KTC has become a household name in the Asian community as well as gaining a foothold with the mainstream as people recognise quality and value. The company ethos is simple – to provide superb quality at great prices with products sourced from around the globe.

www.ktc-edibles.co.uk

 

See also: Coconut Oil Benefits