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Article: Coconut milk tames fire of curried squash stir-fry
- Article from:
- Chicago Sun-Times
- Article date:
- September 29, 1988
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Put a little heat in your life with a dish inspired by the
cooking of India.
Chiles, garlic, ginger and mustard give this curried squash and
vegetable stir-fry a good dose of fire; a bit of coconut milk helps
tame it.
The coconut milk is made by grinding unsweetened coconut with
water. Unfortunately, supermarkets usually carry only sweetened
flaked coconut.
Unsweetened coconut can be found in Indian and Southeast Asian
groceries and in some natural-foods or specialty stores.
This stir-fry is good over plain rice. On the side, serve
almond wafers, crisp crackers made with butter and yogurt. They'll
cut the heat of the curry nicely, while complementing its sweetness.
CURRIED SQUASH
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