Shrimp and Fuzzy Gourd in Spiced Coconut-Buttermilk Sauce

I love coconut milk but often find that dishes cooked with it become too oily and heavy for my taste. Here, coconut shreds are blended with buttermilk (a refrigerator staple for me) and a shrimp and coriander broth for a sauce with a light feel. Abundant, creamy yellow, sweetly aromatic with a hint of white pepper heat, it mingles with the pale green gourd for a pretty shrimp-studded vegetable dish. Scented rice is all that’s needed to make a meal.