Here’s a sauce that took me some time to create. There was a time that I was afraid of coconut milk. As a Fearless Chef, I must face these ingredients, and let them teach me what they want to become. I used the spices I love to create food that I love.
This sauce has a tendency to thicken as it cools in the refrigerator (that is if you have any leftover). I use just a little vegetable broth to thin it out when I’m reheating it.
You may not know what a chinois is, it is a fancy name for a strainer. Commercial grade strainers hold up to the constant abuse cooks put them through.
Curry leaves can be a hard ingredient to find. If you have a Farmers Market or Asian Grocers in your area, look there. If not, you can order them online. I buy mine fresh, and then dry them out on a sheet pan for a few days.
- 1 15 oz can Coconut milk unsweetened
- 2 chipotle chilies
- 6-8 curry leaves
- 2 tbsp sunflower oil
- 1 tbsp turmeric
- ¼ tsp cumin
- ¼ tsp cardamom
- ¼ tsp fenugreek
- ¼ tsp coriander
- ¼ tsp star anise
- ¼ tsp red chili powder
- Pinch of cayenne powder
- Pinch of Mango powder
- S & P to taste
- Heat a skillet and add the oil.
- When the oil is hot drop in the curry leaves and chipolte. Saute for a few seconds so the oil is infused with the spices.
- Add coconut milk. Stir well so the oil and the milk are blended. Add all the other spices except for Mango. Cook for 8-10 minutes until all the flavors infuse into the coconut milk. Add mango powder, stir for a minute longer.
- Remove from heat and strain through a chinois
- Serve with Quinoa Cakes, or Red Chili Tofu.