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)

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Nourishes Skin: Works wonder on your skin when used as a moisturizer. The oil reaches deep into the skin nourishing from within without feeling greasy or sticky.	Makeup Remover: Parachute Naturalz Virgin Coconut oil works great as an oil-based cleanser and easily removes even the toughest of makeup. The natural properties of the oil also help in preventing breakouts.	Natural Lip Balm: Mix it in your lip balm or simply dab some drops on your lips, both ways the oil provides amazing results. It hydrates the chapped lips leaving them soft and moisturized.


Massage Oil: Relieve stress with Parachute Naturalz, massaging coconut oil in your hair and scalp improves blood circulation and keeps you relaxed. Adding to it, vitamins and essential fatty acids found in coconut oil dedicated to hair health.	Hair Mask: Using coconut oil as a hair mask can stimulate the growth and thickness of hair. It conditions dry and damaged hair and protects from environmental damage.	Natural Hair Shiner: Tame your frizzy and damaged hair with Parachute Naturalz Virgin Coconut oil, take a few drops of oil on your palm and lightly pat on your hair. Voila! Your hair shines like you just stepped out of the salon. The soothing fragrance of oil will keep you amazed all day long.


Baked Aromatic: Delightful substitute for butter and other oils, Virgin Coconut oil is a sweet and light addition to your baking. It gives a sweet mild flavor and aroma to your desserts and is good for health too.	Deep Fry Your Meal: Parachute Naturalz Virgin Coconut oil can withstand higher temperatures and still does not lose its nutrient value. Hence is great for deep frying and is delicious to eat too.	Salad Dressing: Contains MCTs, which makes it easy to digest and helps boost energy level. So, pour some Virgin Coconut oil on your salads to intensify the taste and aroma.

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.
Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and 1 chopped chilli.
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.
Drain the tofu, pat dry, then fry in remaining 1 tbsp Parachute Virgin Coconut Oil in a small pan until golden.
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.