The other night, we made a coconut-milk based curry from a cookbook.
Lots of spices, a nice hot pepper, blended to a smooth cream. Marinated
some chicken breasts in it and grilled them. Pretty good, but not as
sweet and "smooth" tasting as somewhat similar dishes we've had at the
local Indian place. In fact, it wasn't sweet at all.

What is is about a coconut-milk curry that gives the sweetness? The type
of coconut milk? The recipe (book printed in England) specified a
"brick" of coconut, which had boiling water poured over it. I've never
seen such a thing; we used a can of coconut milk. Was that what made the
difference?

Anybody got a recipe?

Isaac