Royal Arm coconut milk in a 400 ml can from Thailand, for Thai curries, coconut soups, rice, desserts and smoothies.
An orange-and-yellow can with green palm fronds, a green Royal Arm crest, and COCONUT MILK on a white diamond with a split coconut and a pour of white milk: it is designed to be read from across a storeroom. The base of the label gives the size as 400 ml, and the record lists Thailand as the origin. The gallery shows three classic uses, a green curry with rice and lime, coconut milk poured into a red curry sauce with lemongrass, chilli and garlic, and mango sticky rice beside a coconut shake. As general background, in Thailand, coconut milk is used in dishes such as tom kha kai, khao tom mat, mango sticky rice and tom yum. In kitchens it is typically the backbone of Thai and South Indian curries. Commonly, cooks fry curry paste in the thicker top layer until fragrant, then add the rest of the can with chicken, prawns or vegetables and simmer gently. It also goes into coconut rice, dals, laksa, pumpkin soup, rice pudding and smoothies. Shake the can well before opening, since the cream usually rises, and move any leftover into a covered container in the fridge.
