I wish I could be the one telling everyone how to do it, but I'm actually asking:
How do you make that very thick curry sauce like at restaurants? Starches just don't cut it; unless maybe you put in HEAPS. But it seems that when I follow the recipe exactly, my sauce is like slightly flavoured and thickened water. But what i'm looking for is:
[url=http://www.marksdailyapple.com/primal-texas-chili/#axzz2SK0LbLKE]Mark's Daily Apple[/url] (not curry, but still thick sauce; i made that once following the recipe and it was like the ocean)
[url=http://www.aglugofoil.com/2010/09/beef-rendang.html]Beef Rendang | A Glug of Oil[/url]
Any ideas? thanks
EDIT: could it be the desiccated coconut?