I made this recipe and doctored it up even before reading many the reviews. The problem with this recipe is other than the curry there isn't any other aromatics listed. I cooked it the same way i cook all my other curry dishes by adding about a half tablespoon of salt, 2 teaspoons of sugar to neutralize the bitterness of the curry (i used 3 tablespoons of yellow powder Madras indian curry), added 1 tablespoon each of ginger, garlic, and fish sauce and cooked it in a crock pot (my preference for most curries). Here are my own cooking instructions: Added chopped potatoes, 1 chopped green bell pepper, and 2 chopped carrots, cubed chicken (about 5 medium sized breasts), 3/4 of a large onion julienned (saved the other 1/3 and diced it for later) to the crockpot in that order. Then i proceeded to cook the curry sauce in a sauce pan by first adding about 1 tablespoon of peanut oil and browned the chopped ginger, garlic and the remaining 1/3 of onion diced. Added the entire can of coconut milk, fish sauce, salt, sugar, and stirred till blended. Last i added the curry powder by sprinkling it 1 tablespoon at a time. Let it heat to boiling while stirring, then poured all of it over the meat and veggies in the crock pot. Set it to 4 hours on high and went exercising. When i came back, made the jasmine rice, served the curry over the fresh rice and garnished it with sliced basil and cilantro. My hubby and son said it was delicious! Note: 4 ounces of curry is way way too much. One ounce is 2 tablespoons so i typically add an extra tablespoon of curry to give it umph. If you like less heat stick to 2 tablespoons. Also note i did not add any broth or water. Moisture will be extracted during the cooking from the veggies and chicken, and combined with the coconut milk and starch from the potatoes it produced perfectly thick curry sauce. Enjoy!