Curried Coconut Chips Recipes

Steps:

• Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.

Steps:

• Preheat oven to 400°F.
• Pierce the softest eye of coconut with an ice pick or skewer and drain liquid. Bake coconut in oven 15 minutes and on a work surface break open with a hammer. With point of a small knife carefully pry flesh out of shell and cut into large pieces. With a vegetable peeler shave coconut along cut edges into thin strips.
• Reduce oven temperature to 350°F.
• In a bowl stir together remaining ingredients and add coconut strips. Toss mixture well and spread in one layer in 2 large shallow baking pans. Bake chips in upper and lower third of oven, switching position of pans halfway through baking and stirring occasionally, until crisp and beginning to turn golden, 15 to 20 minutes. Chips keep in an airtight container at room temperature 4 days.

Steps:

• Heat oil in a stewing pot, add garlic and allow it to brown in the pot leaving its flavor in the oil. Remove garlic from oil. In a small bowl, combine half of the curry powder and half of the water to make a paste. Add curry paste mixture, coconut cream and half the chopped ingredients, and spices. Allow to reduce by half, about 15 minutes. Add clams, the other half of the curry powder and water and remaining ingredients to pot, cover and simmer 15 to 20 minutes until clams are tender (adding more water if needed to maintain a thick gravy).

Steps:

• Preheat oven to 400F. Pierce the softest eye of coconut with an ice pick or skewer and drain liquid. Bake coconut in oven 15 minutes and on a work surface break open with a hammer. With point of a small knife carefully pry flesh out of shell and cut into large pieces. With a vegetable peeler shave coconut along cut edges into thin strips. Reduce oven temperature to 350F. In a bowl stir together remaining ingredients and add coconut strips. Toss mixture well and spread in one layer in 2 large shallow baking pans. Bake chips in upper and lower third of oven, switching position of pans halfway through baking and stirring occasionally, until crisp and beginning to turn golden, 15 to 20 minutes. Chips keep in an airtight container at room temperature 4 days.