Thank you, hzrt8w! 1. Yes, I do use coconut milk in my curry but not too much. Maybe only half a cup. I use some water as well. 2. It's really good and the sauce's really thick, so we don't eat much of it. I just freeze it and then use it to cook again the next time. Sort of like a master sauce. It tastes better the second time, in fact. 3. Nope, no meat at all. Don't know about others but okra dishes I'm used to is fried with sambal, in vege curries or, fried with garlic and dried prawns (my mom's). 4. The brown pinch was actually fried garlic. I put a little of that and garlic oil just for the fragrance. sheetz, thanks! Actually, no it wasn't very hot at all. I used some homemade dried prawn sambal which I already had in my freezer. So it was really convenient. I know what you mean about the jar ones, I've bought it once and it was so hot as well! Never bought them again. With homemade ones, at least I can control the heat.