I am fascinated and particularly drawn to the flavors of curry leafs. I find both their flavor and aroma intriguing and captivating. I note toasty, tar, peppery earthy, buttery notes, with green grassy undertones though truly with words I am unable to truly describe their full depths and characteristics. Fortunately, I am able to capture and highlight these aromatic leaves in several forms. Most recently, we made a sauce with skim milk infused with curry leaves and enriched with white chocolate. Why the white chocolate? I am not quite sure, though in my own mind and palate I find the rich sweetness of the chocolate a great vehicle for rounding out the intense flavors of the curry leaves. Today we paired this new sauce with sauteed rock shrimp, butternut squash relish, chufa nuts fresh and dried.