Even though this is called a white curry, it is slightly yellowish in color from the small amount of turmeric in it. In Sri Lanka, it is made with ridge gourd, which looks like a ridged, long, slightly curving cucumber, pointy at the ends. It is sold in Indian, Southeast Asian, and Chinese markets. If you can find it, peel it with a peeler, concentrating mostly on the high ridges, and then cut it crosswise into 3/4-inch segments. It cooks in about 3 minutes. I have used zucchini instead because it is just as good and we can all get it easily. Serve with rice and perhaps Stir-Fried Chettinad Chicken.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Combine all the ingredients in a very large frying pan or sauté pan and set over medium-high heat. Bring to a simmer. Turn heat to medium and cook about 5 minutes, stirring and spooning the sauce over the zucchini.
