Smoked Coconut Curry Sauce over gluten free fusilli, with roasted and sauteed onions and eggplant. Topped with sauteed mushrooms.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.

Smoked Coconut Curry Sauce
A versatile and creamy sauce that can be poured over tofu and vegetables, or used in rice.
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Ingredients
  1. 1 15 oz can Coconut milk unsweetened
  2. 2 chipotle chilies
  3. 6-8 curry leaves
  4. 2 tbsp sunflower oil
  5. 1 tbsp turmeric
  6. ¼ tsp cumin
  7. ¼ tsp cardamom
  8. ¼ tsp fenugreek
  9. ¼ tsp coriander
  10. ¼ tsp star anise
  11. ¼ tsp red chili powder
  12. Pinch of cayenne powder
  13. Pinch of Mango powder
  14. S & P to taste
Instructions
  1. Heat a skillet and add the oil.
  2. 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.
  3. 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.
  4. Remove from heat and strain through a chinois
Notes
  1. Serve with Quinoa Cakes, or Red Chili Tofu.
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