About the Dish

3/4 cup Long Grain Rice
2 Farm Eggs
5 ounces Coconut Milk
2 teaspoons Red Curry Paste
1/2 teaspoon Ground Tumeric
2 ounces Green Onion
1 packet Tamari
1 packet Turbinado Sugar
4 ounces Summer Squash
1 teaspoon Sesame Oil
Per Serving
Calories 550
Total Fat 25 g
Saturated Fat 13 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 1040 mg
Total Carbohydrates 63 g
Dietary Fiber 3 g
Sugar 7 g
Protein 14 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Wheat Beer

Seems like we just suggested an IPA was the perfect pairing for spicy food. While the IPA does have virtue in regards to bitter and spicy flavors, there is another route. Wheat beers lend themselves to spicy foods by bringing the calming influence of the sweet wheat malt bill. They further distinguish themselves when they have added flavors like lemongrass. For this dish of coconut, squash and curry, a wheat beer flavored with lemon grass should be perfect.

Second Self Thai Wheat - Atlanta, GA

Riesling - Finger Lakes, NY

The combination of bright citrus and tropical notes of riesling harmonize with the sweet and spicy flavors of the coconut curry. It is light and elegant enough as to not overtake the delicate flavors of the squash.

Glenora Dry Riesling, Finger Lakes, NY

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve. While rice cooks: • Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water. • In a bowl, combine 1 cup ice and about 2 cups water. Place by the stove.
2
MISE EN PLACE • Finely chop green onion, keeping white and green parts separate. • Halve squash lengthwise; cut crosswise into 1/4-inch-thick slices.
3
• When water boils, use a slotted spoon to gently lower eggs into water. Cook at a gentle boil 6-7 minutes. • Use spoon to transfer eggs to ice bath. Let cool.
4
• Place a saucepan over medium-high heat. Add coconut milk. Cook, stirring often. • When milk boils, cook, stirring, until coconut milk thickens and smells sweet, about 1 minute. • Add curry and turmeric. Stir, mashing curry paste into milk. • Stir in 3/4 cup water, onion whites and half of onion greens. • When mixture boils, reduce heat. Simmer, stirring occasionally, 5 minutes.
5
• When eggs are cool, tap on counter, and roll to crack shell. Carefully peel eggs, and rinse away any bits of shell. • Halve eggs lengthwise. • Season curry with tamari, sugar and 1/4 teaspoon kosher salt. • Add egg halves. Stir gently to cover eggs with curry, keeping them intact. • Cover saucepan. Keep warm over low heat.
6
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add squash in a single layer. Cook without disturbing until lightly browned on bottom, 1-2 minutes. • Toss well. Cook without disturbing until lightly browned on other side, about 1 minute. • Add remaining onion greens. Cook, tossing occasionally, until squash is tender, 1-2 minutes. • Remove from heat. Stir in sesame oil. Taste and adjust seasoning as desired.
7
• Divide rice between 2 bowls. • Top with curried eggs and squash. Enjoy!

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