This deeply fragrant and flavorful curry sauce is straight from Kevol Graham of Brooklyn's KOKOMO. While the restaurant serves a version of this curry with lentil meatballs for a vegan-friendly dish, it will pair with with just about any protein you desire.
- 1 Tablespoon oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 sprigs fresh thyme, finely chopped
- 1/4 Cup Jamaican curry (preferably Grace brand), or to taste
- 1 quart vegetable stock
- 2 cans coconut milk
- Salt and pepper, to taste
Step 1: In a large skillet, heat 1 tablespoon oil over medium heat. Add the finely chopped shallots, garlic and thyme and cook for 2 minutes.
Step 2: Add 4 tablespoons curry powder and cook for another 2 minutes, just lighting toasting the mix.
Step 3: Add 1 quart vegetable stock and bring to a boil. Lower to a simmer. Once the mixture has reduced and halved, about 1 hour, add 2 cans coconut milk and stir to combine.
Step 4: Remove from heat, and season with salt and pepper to taste.