Squash Coconut Curry to the Third Power

This curry tastes fantastic, but its texture makes it really unique. The curry contains three types of squash that I would never normally put together- butternut squash, zucchini, and…cucumber! I know it sounds crazy to eat cucumber in a hot dish, but once the cucumber warms up and cooks down, it’s nearly unrecognizable. It transforms into a melty binder that holds the rest of the vegetables together, making them easy to scoop up with a piece of naan. You’ll want … Continue reading

Coconut Curry Shrimp: The Global Quest

Over the past several years and in multiple countries (France, 2008; Aruba, 2010), I’ve sporadically encountered an irresistible shrimp curry. I racked my brain about how I could duplicate its flavors, but I haven’t known where to start. And then I made this shrimp curry recipe, straight from the pages of a magazine dedicated to India. As I read the magazine, I noticed that several of the recipes used fresh coconut, an ingredient I hadn’t cooked with before. I got … Continue reading

Coconut Rice with Ginger and Chilis

I am obsessed with this coconut rice. I’ve experienced its flavors in restaurants many times and have struggled to recreate them at home. When I learned how to make this rice in my cooking class, I knew it would be a staple in my kitchen from now until eternity. The rice cooks with ease and is delicately flavored with coconut, cinnamon, mustard seeds, ginger, and the delayed-onset heat of a chili. One taste, and you’ll crave this stuff too. To … Continue reading