NUTRITIONAL VALUE OF COCONUT RECIPES

Steps:

• Using a fine-mesh sieve, strain coconut cream (or coconut milk) solids from the liquid. Place the solids in a large mixing bowl. Reserve the liquid for another use.
• Add confectioners' sugar and vanilla to the solid coconut cream. Beat with an electric mixer on low until combined. Continue to beat on high until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl; beat for another 30 seconds.

Steps:

• Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
• Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
• Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.