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Article: Exotic cooking with coconut milk

Article from:
Jerusalem Post
Article date:
August 6, 1999
Author:
Copyright

Phyllis Glazer
Jerusalem Post
08-06-1999
There are exotic islands in the Pacific, the Caribbean or the Indian Ocean where the sea is torquoise blue, the sand is bright white and the flavors of coconut milk, fresh ginger and curry marry to form the base of spectacular cuisine. The coconut palm, which was native to Malaysia, spread quickly to India, to the Seychelle Islands, and to a host of countries and tropical islands around the world. The blend of coconut milk, fresh ginger and curry soon created a culinary bond between French, English and Asians.

Ginger also traveled the world, since the root is easy to transport and Chinese sailors sailed with it regularly ...

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