Final stage of the curry! I cooked it for the final hour at 120 degrees, and mixed it with lime juice and coriander leaves. I also served it with a dhal (green lentils with garlic, and cumin and fennel seeds, cooked in chicken stock) and a fried egg. I really like fried egg with South-East Asian style curries. Eating the creamy yolk (and the crispy white) complements the spices really well.