enriching thai curry with milk?
Growing up, my mom (Italian-American) would make curry using a bechamel-like white sauce plus curry powder.  She said it was her mother's recipe, and I can only assume it was attempting to recreate a meal that she had using ingredients and techniques that she knew.

There are is an advantage of using a white sauce over using just cream to enrich the sauce -- the starch will keep the sauce from breaking over higher heat, but it can get a bit too thick and keep the other flavors from really coming through if you make it too thick, and I don't know if the flavors meld the same way as with coconut milk.  (it's been years since I've had this dish, and I currently avoid dairy)

I've never tried mixing bechamel to something that already had coconut milk ... but I suspect that it could work.  I know that I've made a white sauce using vegetable molks before (almond &amp; soy ... coconut is the wrong consistency on its own, but there's 'coconut milk drink' that might work, or you could try thinning it with water)