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Parachute Naturalz 100% Unrefined Organic Virgin Coconut Oil 32 Fl. Oz , for Cooking, Hair and Skin, Cold-Pressed, USDA Certified 32 Fl Oz (Pack of 1)

 
Be Safe - We Directly Ship From Country of Origin
 
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WE ONLY SHIP
FROM OFFICIAL SUPPLIERS
 
From USA
To International
In 5-10 Days by DHL
US$19.99 Shipping Fees for any Order
 

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AMAZING PRICES

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FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

 
 

Parachute Naturalz 100% Unrefined Organic Virgin Coconut Oil 32 Fl. Oz , for Cooking, Hair and Skin, Cold-Pressed, USDA Certified 32 Fl Oz (Pack of 1)





Regular Price: US$45.49

Special Price US$34.99

Availability: In stock

 
Be Safe - We Directly Ship From Country of Origin
 
BE SAFE
WE ONLY SHIP
FROM OFFICIAL SUPPLIERS
 
From USA
To International
In 5-10 Days by DHL
US$19.99 Shipping Fees for any Order
 

GRAND SELECTION

Think of it and most probably we have it among our grand selection of products!

 

AMAZING PRICES

Get ready for the amazing and best Supps prices ever!

 

FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

 
 

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Simply Delicious

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Method:

  1. Take 3 red chillies, lemongrass, shallots, ½ red pepper, coriander stalk, ginger, garlic cloves, ground pepper and ground coriander. Zest a lime. Whizz the ingredients in a food processor and create a paste. Set aside.
  2. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and 1 chopped chilli.
  3. Pour 1 tbsp of Parachute Virgin Coconut Oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and remaining pepper and cook for 10 mins until almost tender.
  4. Drain the tofu, pat dry, then fry in remaining 1 tbsp Parachute Virgin Coconut Oil in a small pan until golden.
  5. Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with remaining chilli (sliced or chopped) and basil and serve with jasmine rice.

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