Very good, but a bit bland. I reduced the garam masala by half, that seemed like a lot, maybe that's why but I don't quite think so. I used my own curry powder, which I find much tastier and very easy to make esp. if you have a mortar and pestle. Next time I will add something to fill out the flavor a bit.
I strongly recommend this step for coconut milk based curries, as I always do:
Make sure you get a brand where the white oil separates from the clear liquid (those labeled as "concentrated" won't do.) Take pains not to shake the can. Carefully spoon the semi-solidified white oils off and into a wok, add the curry powder. Heat over low/medium flame, stirring and scraping constantly, until the oil separates from the solids. If you use a good brand there will be a great deal of oil--I omitted the vegetable oil entirely. Follow the recipe from then on, using this as your oil. Save the remaining coconut liquids in the can (and whatever solids remain, it's impossible to separate them all out) and add as in the recipe, with extra water or broth (I used the bean broth) if required. This makes a big difference in flavor, really cooking the coconut oils thoroughly, and combining them with the spices, rather than just mixing them in.
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Very good, but a bit bland. I reduced the garam masala by half, that seemed like a lot, maybe...