I've got a killer batch of oxtails simmering away. It's rich with scotch bonnets, fresh thyme, ginger and allspice. I got a great sear on the meat and the colour is great. I want a thicker gravy though, and I may use some roux or some really thick coconut milk.
I am worried that the coconut may kill my very traditional flavour.
What is the consensus? Is coconut milk ok?
Please chime in.