For the BEST curry, sautée more aromatics (garlic, shallots, ginger, a sad jalapeño) than you think you need, add your choice curry spices to sautée together (I used a Malaysian inspired mix), and use only full fat coconut milk. Chop way more cilantro than you think you need, throw it in. Simmer til your meat is cooked. Serve with (even! more!) cilantro and more limes than you think you need. Dang!