I am currently cooking up my bi-annual Kari Ayam (Malay chicken curry). Underrated in the West, and usually outshone by the famous, well-marketed Thai curries, the Malay one is excessively yum! (Though I admit restaurant versions vary hugely.)
It uses coconut milk but a different set of spices, and is less sweet than the Thai counterpart. I am lucky enough to have a very good recipe, straight from a Malay kitchen. I'll post it up soon, so you can give it a go!
In the meanwhile: grappling with beans.
