Creamed corn curry can be served as a sauce for meats, fish and poultry. I also like to serve it as a tasty dipping sauce for oven-fried sweet potato wedges, or as a soup poured into baked acorn squash bowls garnished with a sprinkling of chopped basil and toasted coconut shavings.
In a sauce pot, sauté leeks and jalapeno in oil until soft (about 1-2 minutes). Add corn, sugar, garlic powder, basil, soy sauce, curry powder, lime juice, coconut water and milk, bring mixture to a light boil then remove from heat.
Using a ladle, remove one half of the mixture to a separate bowl and puree removed mixture using a cocktail blender or hand immersion blender.
Return pureed mixture into the sauce pot (with the un-pureed mixture) and return pot to heat. Bring mixture back to a simmer then serve.