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I make a coconut curry "b├ęchamel" sauce every once in a while. Usually use it with chicken and broccoli and etc. recipes that I serve over pineapple fried rice. Make a roux (using at least some butter), shake up a can of coconut milk and whisk it in until the desired consistency (and then I also add curry to taste). FYI: B├ęchamel sauces aren't served cold ...



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