Biodynamic & Organic Unsweetened Coconut Cream | Case of 6 x 13.5 fl oz cans

I bought this unsweetened coconut cream to use in recipes for Masrsaela, and Tofu Saag. Both of these call for coconut cream. But since I have enough for recipes, I used it in beans, with the other things I use in beans, such as oil, onions, and turmeric.

These sauces taste very authentic. I made Thai Green curry with chicken, potatoes & mushrooms last night. It’s runnier than i like my curry sauces to be, more like a soup than sauce, otherwise I’d have given it 5 stars, because the flavour is superb.And the ingredient list is CLEAN!! No weird additives, just a list of recognizable ingredients, as if you’d made it yourself, and obviously it’s not always possible to get hold of everything you’d need, so these make it easy.The green one really seems to amplify the taste of the mushrooms i added, as it’s all i can smell in my fridge (we’re having the leftovers tonight) It was actually very delicious and my husband ate 3 servings. I admire how well they have managed to achieve a flavour that I’d expect from a restaurant, in a can, and though it does look pricey for this package, how much would you pay for a Thai Green Curry in a restaurant? Here in Alaska you’re looking at $15-$20 per person, maybe more depending on where you go. These are just under $8 per can. I used 2 cans for a big curry with a lot of chicken, potatoes, and mushrooms, and there’s 2 days worth of meals out of this, easily. Would have been more, had my husband not pigged out on it last night.You can really taste the ingredients too, it really does taste like a green Thai curry, and not like, “Oh i got this sauce jar from the store to try and attempt to make this dish” because in my experience, they never taste right. This one tastes right. It’s a tad spicier than i expected, our Thai restaurants up here, don’t do their green curries with heat, but i ain’t mad at it. And i use a lot of Thai Red Curry Paste when i make my signature soup (Roasted curried cauliflower, chickpea, and nut soup) as this recipe also uses a can of coconut milk, i think this simmer sauce will replace the Thai Red Curry paste, and can of coconut milk (Because these cans have coconut milk in) and unfortunately as I’ve just made a big batch and frozen it, i cannot really make more, the freezer is currently full of stupid rhubarb - we had a bumper harvest this year. So my review covers only the Green Curry. 4 out of 5 ain’t bad though. If you like Thai, i think you’ll love this.

One of my kids hates everything but high quality restaurants' food since we used to like to eat out, but it is very expensive lifestyle with big family after inflation... Etc, I start to making homemade dish but healthy, everyone likes my food but him, but I made these twice, he loves it and asked more each time lol, my husband said he'd eat this everyday.I add one to two tablespoons red boat fish sauce, half teaspoon of sea salt/LB of meat, two - three cups of different vegetables, super easy! My kids are still young, but I think soon I'd need to double the dishes!I also recommend this to people trying to do bodybuilder or get real lean because the ingredients are clean, the macro are very good ratio plus your own protein and vegetables and taste so good!

I love Thai curry sauce and this sauce was so good! I tried the green sauce and loved that it had a little heat and that it was ready to go. We served it with chicken and roasted vegetables. I also love that it is biodynamic certified, My new favorite sauce!

Made it easy to prepare a delicious meal with exquisite flavor.

I have not enjoyed Thai food in a long time, so this was a nice treat. I tried both versions--green and red curry sauce--with tofu and rice.Their taste is similar, but there are slightly different ingredients. If you are familiar with Thai cooking and restaurants you are probably already familiar with their differences.The products are vegan and organic. There are no weird chemicals or artificial ingredients or coloring.I received six cans (3 each of the red and green curry sauces) for around $8 apiece or so. The flavor is good. Not quite restaurant-quality but closer to a high-end frozen Thai entree.Because the sauces ended up being soupy I ended up adding rice to the pan while cooking the meals, and it worked out quite well. I also suggest adding veggies for additional flavor and nutritional value.

I really like Thai food and have spent quite a bit of time learning how to cook it. I made a LOT of mistakes along that path.Typically you buy the curry (in this case, red or green), and coconut milk, and then scoop out the curry and cook it in the coconut milk, simmer, and have to baby sit it to get the consistency right. Keeping a lot of curry paste and coconut milk around isn't something we all do, and if you are low on one, it can be disappointing. Measuring things out to get the flavor right is also a little annoying until you get the hang of it.With these, you really don't have to worry about any of that. Fry your protein and vegetables, pour this over it and simmer. The default consistency is a little more on the watery side than most restaurants, but this can be easily remedied by just simmering it for a few minutes and I don't want to give the impression that it's too watery, it all depends on how you like it. That said, the taste is great, it's already premixed and if you want a thicker sauce, again you just add some thickening agent or simmer a little longer. Having everything you need in the sauce already made makes it SO easy to cook quite a good meal I went through the whole case in less than 3 weeks.If you want to try cooking Thai food at home, this is a great place to start. It's not too spicy but still has all the taste you want and if you want a little more exotic sauce, you can use it as a base and add some other curry paste/fish sauce/lemon grass/galangal and customize it however you want. Instead of needing 2 hours to get a decent sauce you can have it in a few minutes.