I made Thai cocunut curry for the 2nd time ever yesterday and while it was better than the disaster of a first time, it still was not quite right.
I used a can of lite coconut milk, two teaspoons of curry paste, a little bit of brown sugar and a little bit of salt. It tastes generally right, but like there's a missing ingredient.
I looked up some other recipes, and they've included sesame oil, fish sauce, vegetable stock, and/or cilantro.
I just want it to taste "restaurant-quality"... if I ordered this at a restaurant I'd send it back. And it's not like I'm basing this off of one restaurant's dish... every place I've had curry (including in Thailand) has tasted similar, and definitely not like this.
Help?