Recipes for Indian Curry sauce using coconut milk?

you can go to epicourious.com.it is very good for almost any recipe. use the coconut milk not the heavy cream.i am figuring off the top of my head. i am a chef. i think your can of coconut milk is about 12 ounces or so. take a regular frying pan about a 10 or 12 inch one. put only the curry powder in the pan. about 2 or three tablespoons in it.you want to cook it for about 2 minutes over med heat to release the flavor. stir it while doing this.be careful, if heat is to high it will burn. put on the side in a dish.put a little cooking oil in the pan,about 2 ounces.let it get a little hot about 30 seconds. add about 2 teaspoons of garlic. cook mixing it with a spoon. let the edges of the garlic get a little golden color. you will see it start to get a light color to it. at that point, put half of the curry powder in.put about 2 tablespoons of granulated sugar in it. mix it around about 10 seconds.add your coconut milk. bring it to a boil then reduce it to a low simmer. as it reduces it will thicken slightly.taste.if you like you can add some corriander about half a teaspoon and red pepper powder to taste.if you like you can add about a teaspoon of tomato paste. it will change the color and taste.it is also good tasting.when it gets to the consistancey you like, taste it. see if it needs more curry or not. do the same with the sugar. it should have a sweet taste to it.optional is the chicken broth.also when doing this recipe, if it gets to dry or the garlic seems to be burning you can add a little of the broth, it will keep the garlic from burning. at end adjust the salt, pepper taste. you want sort of a sweet/ hot taste.