I find the local northern Chinese curry similar to ours though I don’t think they add coconut milk. Nevertheless, I enjoy their version. Coconuts must be shipped in from the tropical southern part and they’re being sold for about 5-10RMB. That is pretty expensive by Beijing standards!
So here is my chicken curry cooked in a seductive blend of coconut milk (Thai and canned), yellow curry, spicy red bell peppers, potatoes, carrots, onions, tomatoes and Chinese wine. Chi fan!