Have you ever tried Japanese curry with coconut milk? I've seen a few Japanese people adding it to their curries, so I decided to try it today. I think it turned out pretty good, it reminds me a bit of Rendang.
The coconut milk gives the curry a lot of sweetness, so I'd recommend using a roux that is more spicy so the flavour doesn't become too mild. I used Zeppin's medium (chuukara), but I think it would have been better with the hot one (karakuchi).
Recipe:
Brown the meat (500g) in batches to ensure a good sear and add a pinch of salt. Sautee minced garlic and ginger (1 tbps each), add 2 onions cut in large chunks, 1 diced carrot and 1 lemongrass stalk (whole, slightly smashed). Cook until tender – I used a pressure cooker for 20 min. Add 1 can of coconut milk and 4-6 cubes of curry roux.
by motherofcattos