Sorry, curry is one of the only things I don't like. In cooking for others, I find that curry is often enjoyed with cumin, cayenne, ginger, garlic (which I consider a spice), coriander, cayenne, and safron.
If you're looking for a cocnut/curry sauce, I found one on foodtv.com care of Susannah Donnelly:
Quote:
Coconut Curry Sauce:
1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
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In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined. I've found that this goes well with chicken or seafood (scallions, scallops, even shrimp). If you try that and it doesn't work, tell me what about it doesn't work.
The thing about any spice is that it's your tongue that's going to decide if it's good or not. Feel free to change and adapt your recipie to fit your personal flavor.