How can I make a coconut milk-based sauce more healthy?
You can try a few things – – add a bit of coconut extract to your curry, and finish off the dish with low fat Greek yogurt for extra creaminess after you’ve removed it from the heat. I use Total 2% Greek yogurt instead of milk and cream for everything except my coffee and cereal, really. – The roux idea isn’t bad at all. What I would do instead of mixing it with milk to begin with is make the roux separately at the very beginning, cooking it down until it’s golden brown. Then add veggies et al, as usual, and omit the milk altogether, or add yogurt instead after you’ve removed the curry from the heat. – reduce your coconut milk, as you suggested, but instead of water use chicken or vegetable broth.
