This dish was a bit hit with my girlfriend who loves coconut milk curries. I had to make a few substitutions (which I loathe to do) but I am still quite pleased with the results. I substituted macadamia nuts for kemiri (or candle nuts) and I substituted curry leaves for the salam (or Java laurel leaf) although I was able to get galanga (or Java root). But honestly, I don’t think it really altered the flavor profile of the dish too greatly. It’s not personally, the type of curry that I would want to eat again, only because I felt it was missing some type of vibrant element that makes Indian curries so good. But it was a fun experiment and tasty too.