Starting as I mean to go on with adding recipes to my 'new-look' blog, this is a really delicious curry that I cooked up for dinner the other night, after spotting I had several tins of coconut milk in the cupboard and some green vegetables that needed using up!
Depending on how hot your chillies are, you can make this curry hotter with a pinch of extra red chilli powder too. But my red chilli was especially long and quite fiery, so it was enough (obviously, use less if you're not soo keen on hot, hot, hot!).
The sauce in this curry is fairly thin - the picture above is from a day after, when the sauce had thickened and dried a bit. But add more desiccated (shredded, dried coconut for US readers!) if you want it thicker.