Kulaway Nut

It's the source of life! Let your creative juices run wild in the kitchen with this healthy fruit of the jungle.

 Kulaway Nut Thai Green curry | Tom Yum Prawns in Fresh Kulaway Nut | Spicy Prawn Soup | Kulaway Nut Low Fat Stir Fry | Warm Chicken & Kulaway Nut Stir fry | Kulaway Nut dream | Kulaway Nut Purity | Tropical Fruit in Cardamom Syrup | Kulaway Nut Fruit Salad | Caribbean Fruit Salad kulaway popsicle

Kulaway Nut Thai Green Curry

What you'll need:

• 200g beef, finely sliced
• 4 large Kulaway Nuts
• 2 cups coconut cream
• 1.5 tbs fish sauce
• 6 stalks lemongrass, sliced
• 1 red chilli, finely chopped
• 1/2 cup basil leaves
• 8 Thai eggplants, halved
• 1 tsp palm sugar
• 100g green curry paste

Method:

1. Cut off the top of the Kulaway Net shells, drain the juice and set aside juice from two Kulaway Nuts only.
2. Bring this juice and 1/2 cup coconut cream to the boil in a large frying pan. Add the curry paste to the pan and stir well.
3. Add the beef to the pan and simmer for 5 minutes then pour in the remaining coconut milk and bring to the boil.
4. Cook over high heat for 3 minutes, then lower heat, add the eggplants and simmer for 10 minutes.
5. Lastly add the lime leaves, sugar, chilli and basil leaves.
6. Remove from pan and serve in 4 Kulaway Nut shells. The flesh inside will warm up and can be scooped out with a soup spoon and eaten with the soup.
7. Garnish with chilli and eggplant.

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Tom Yum Prawns In Fresh Kulaway Nut

What you'll need:

• 1 Kulaway Nut
• 4 large uncooked prawns
• 3 tbsp chilli paste
• 4 fresh chillies (deseeded)
• 1 stalk lemongrass (pounded and finely chopped)
• 2 tbsp chicken stock powder
• 5 kaffir lime leaves
• 1 tbsp coriander (finely chopped)
• 3 slices galangal (finely chopped)
• 1 cup milk
• 2 cups water

Method:

1. Drain coconut juice and set aside for drinking, if desired.
2. Boil water with all the ingredients, except the milk and prawns, on a low flame for approximately 20 - 30 minutes.
3. When the stock is fragranced, put the prawns into the stock for 5 - 6 minutes and turn off the flame.
4. Finally, add milk and stir before serving. Add salt and sugar according to taste.
5. Serve with jasmine rice.

Recipe created by Thai Pothong Restaurant, Newtown.
(Winner 4 years 'Sydney's best Thai Restaurant').
www.thaipothong.com.au

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Spicy Prawn Soup

What you'll need:

• 2 large Kulaway Nuts
• 1 cup thick coconut milk or cream
• 10 tiger prawns, cooked and peeled
• 2 Thai chillies
• 15g galangal, peeled and sliced
• 1 stalk lemongrass, sliced
• 5 kaffir lime leaves, shredded
• 1 tbs sugar
• 3 tbs lemon juice
• 1 tbs chilli paste
• 2 stalks coriander

Method:

1. Cut off the top of the Kulaway Nut shells, drain the juice and set aside juice from one nut only.
2. Bring juice to the boil in a large pot. Add the lemongrass, kaffir lime leaves and prawns and simmer to blend the fragrance.
3. Add the thick coconut milk and flavour with sugar, lemon juice, fish sauce, chilli paste and stir.
4. Pour the soup into the Kulaway Nut shells, the flesh inside the shell will warm up and can be scooped out with a spoon and eaten with the soup.
5. Add the chillies upon serving if desired, or use with coriander as a garnish.

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Kulaway Nut Low Fat Stir Fry

What you'll need:

• 1 tbsp virgin olive oil
• 2 tbsp water
• 1 large carrot, cut into slices about 5cm long
• 2 yellow capsicum, sliced
• 1/2 red capsicum
• 1 zucchini, sliced
• 140g mushrooms, diced
• 250g Kulaway Nut flesh
• 30g apple, mango or papaya, diced
• 1/2 tbsp oyster sauce
• 1/2 tbsp soy sauce
• 3 dashes Tobasco sauce
• Salt and pepper to taste
• 1 tsp sesame seeds
• 200g brown rice

Method:

1. Heat water and olive oil in a large, deep wok for 1 minute.
2. Add vegetables and saute over high heat until softened, stirring frequently. Keep mixture moist with more water, if necessary.
3. Turn heat down slightly and add Kulaway Nut flesh, other fruit, oyster sauce, soy sauce and Tobasco sauce.
4. Stir well and season with salt and pepper.
5. Transfer to a serving dish and sprinkle with sesame seeds.
6. Serve with brown rice.

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Warm Chicken & Kulaway Nut Salad

What you'll need:

Salad:

• 150g packet dried rice stick noodles
• 500g chicken breast fillets, thinly sliced
• 3cm piece ginger, peeled and grated
• 2 garlic cloves, crushed
• 2 tbsp extra light olive oil
• 1 carrot, peeled and coarsely grated
• 1 red capsicum, thinly sliced diagonally
• 1 cup bean sprouts, trimmed
• 1 cup Kulaway Nut flesh, finely sliced
• 1/4 cup coriander leaves

Dressing:

• 140ml can coconut cream
• 2 tbsp sweet chilli sauce
• 1 lime, juiced
• 1 tbsp grated palm or brown sugar
• 1 tbsp fish sauce

Method:

1. Place noodles into a large heatproof bowl. Cover with warm water. Stand for 10 minutes or until tender.
2. Meanwhile, combine chicken, ginger, garlic and half the oil in a bowl.
3. Heat a wok over high heat until hot. Add 2 teaspoons of remaining oil and swirl to coat. Add half the chicken mixture. Stir-fry for 1 minute or until browned and cooked through. Transfer to a plate. Repeat with remaining oil and chicken mixture.
4. Make dressing. Whisk all ingredients together in a bowl. Pour over salad. Toss gently to combine. Serve.

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Kulaway Nut Dream

What you'll need:

• 1 large Kulaway Nut
• 300ml crushed ice
• 60ml coconut cream
• 50ml coconut rum
• 3 tsp castor sugar
• Whipped cream
• 30ml Grenadine (garnish)

Method:

1. Cut off the top of the Kulaway Nut, drain the coconut juice and set aside.
2. In the blender, add crushed ice, the juice, coconut rum, coconut cream and sugar.
3. Blend at high speed until the contents are mixed and are thick in consistency.
4. Pour the contents into the Kulaway Nut shell to fill.
5. Garnish with whipped cream and a drizzle of grenadine.
6. Place the Kulaway Nut onto a plate; insert a parasol decoration into the side. Insert straw and serve with a spoon.

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Kulaway Nut Purity

What you'll need:

• 1 large Kulaway Nut

Method:

1. Cut off top of the Kulaway Nut, pour the juice into a blender.
2. Use a soup spoon to scoop out the flesh. Add to blender with juice.
3. Blend ingredients. Serve chilled.

For variations of this smoothie, add your favourite fruit (mango, pineapple, strawberries, banana).

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Tropical Fruit In Cardamom Syrup

What you'll need:

• 1 Kulaway Nut
• 2 fresh white or pink guavas or 410g can pink guavas, drained and seeded
• 1 small pineapple, peeled, cut into quarters lengthways, cored and sliced
• 2 large ripe mangoes, peeled, cheeks each cut into 6 wedges
• 1 red papaya, peeled, seeded and cut into thin slices
• 6 cardamom pods
• 330g castor sugar
• 1 vanilla bean, split lengthways
• Finely shredded rind of 2 limes and juice of 3 limes

Method:

1. Preheat oven to 180°C. Open Kulaway Nut. Drain liquid and set aside for drinking, if desired. Wrap Kulaway Nut in a tea towel. Using a hammer, tap to crack in half. Place halves, flesh-side down, on an oven tray. Bake for 20 minutes. Cool, and then use a dinner knife to pry flesh from shell in large pieces. Using a vegetable peeler, shave flesh into strips. Divide strips between 2 oven trays. Bake for 20 minutes, tossing occasionally, or until dry. Set aside to cool.
2. If using fresh guavas, peel, halve and discard seeds. Place pineapple, mango, papaya and canned guavas (if using) in a large heatproof bowl.
3. Place cardamom pods on a chopping board and, using the flat side of a large knife, bruise.
4. Place pods in a saucepan with sugar, fresh guavas (if using) and 2 cups water. Using the tip of a knife, scrape seeds from vanilla bean into pan, then add bean. Cook, stirring over medium heat until sugar dissolves.
5. Cook for 10 minutes. Stir in lime rind and juice and then pour hot mixture over fruit. Cover and refrigerate until chilled.

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Kulaway Nut Fruit Salad

What you'll need:

• 1 pineapple, cored and cut into thick rings
• 2 mangoes, peeled and cut into wedges
• 2 bananas, sliced
• 2 large passionfruit
• 1/4 cup Malibu liqueur
• 300ml thickened cream
• 1/4 cup grated palm sugar or brown sugar
• 2 tbsp shredded Kulaway Nut flesh, toasted

Method:

1. Cut pineapple rings into wedges. Place in a bowl. Add mango, banana, 1/2 cup passionfruit pulp and Malibu. Stir gently until combined. Cover and refrigerate for 1 hour.
2. Using an electric mixer, beat cream until thick. Add sugar. Beat until thick again.
3. Sprinkle Kulaway Nut over fruit salad. Drizzle over remaining passionfruit. Serve with sugared cream.

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Caribbean Fruit Salad

What you'll need:

• 60ml fresh orange juice
• 2 tbs fresh lime juice
• 1 tbs brown sugar
• 1 tbs finely chopped crystallized ginger
• 2 medium ripe bananas, thinly sliced
• 1 x 375g can Naturally Sweet Fruit Salad
• 20g Kulaway Nut flesh, toasted

Method:

1. Combine the orange juice, lime juice, sugar and ginger in a large bowl. Add the banana and fruit salad and stir gently until all the fruit is coated.
2. Divide fruit salad among serving bowls and top with Kulaway Nut flesh. Serve immediately.

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Kulaway Popsicle

Keep these handy treats in the freezer, ideal for a hot day, or when someone has been sick and needs to re-hydrate. Recipe by Alison Debono

What you'll need:

• 1 Kulaway Nut
• (Optional) juice of 1/2 lemon or fruit of your choice
• paddle pop sticks (found in most hardwares or craft stores)
• ice cube tray or popsicle trays

Method:

1. using the juice and meat of 1 Kulaway Nut.
2. Blend until smooth in a processor or hand blender
3. add optional fruit of your choice
4. pour into ice cube trays
5. freeze partially approx 1 hour
6. add a popsicle stick into each ice cube
7. freeze until firm

With no artifical, colours, flavours or any nasty additives, these treats really are great for everyone. 

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