Ooh, this looks like an interesting and tasty flavor profile! I'm contemplating what else I could use a similar sauce for (I'm vegetarian). I'm thinking maybe noodles, or tofu, or noodles and tofu.

Having also recently made a dish with full-fat coconut milk and found it too rich, maybe you could get the same effect with less richness with light coconut milk too, rather than by cutting what the recipe calls for in half.