Yield: 4 Servings
|1 cup||Shredded coconut meat, unsweetened|
|¼ cup||Fresh cilantro leaves, finely chopped|
|1 tablespoon||Fresh ginger, minced|
|1 teaspoon||Paprika, sweet|
|¼ teaspoon||Cayenne pepper, or red curry powder (Thai)|
|½ cup||Nonfat plain yogurt|
|1 teaspoon||Fresh lemon juice, or lime|
Combine all of the ingredients in a mixing/serving bowl and blend well.
Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut, with ginger. Then combine. Tested with lime and Taste of Thai Red Curry.(patH)
Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian.
Formatted by patH <phannema@...> Serve with "Sri Lankan Sambar" (Leanbean.mcf); also good with Thai Curried Vegetables with Adzuki Beans (Leanbean).
Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest V1 #469 by PATh <phannema@...> on Feb 03, 1997.