How can I make this curry given my list of ingredients? I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish:


  The garnishes on the surface are
  Hawaiian volcanic salt, cucumber,
  garlic chips, fresh banana, young
  coconut, red onion, lime segments with
  zest, toasted cashews, and red chili
  pudding. The glass circle contains a
  basil seed-lime vinaigrette. 
  
  We press the herbs in between two
  pieces of rice paper to form the
  centerpiece. Once the frame is
  assembled the server drapes the flag
  over the frame. We cure the pork belly
  with salt, sugar and aromatics. It is
  cooked sous vide until tender, seared
  and shredded. We make a curry sauce
  from coconut, ginger, mint,
  lemongrass, thai chilis, kaffir lime,
  cardamom, coriander, and lime juice.
  We mix the curry with the shredded
  pork belly to make the ragu spooned
  over tableside by the service staff.


My question is, given the list of ingredients for the coconut curry but no sense of how to make it, how should I go about preparing this curry? Should I just toss everything in a pot an simmer for a while? Should I toast the spices? Sautee the lemongrass?
I don't know if this is how it is done at Alinea, but considering that it is geared towards a modernist dish, not a traditional Thai curry, this is what I would do:

(1) Pound the lemongrass. Toast and then then grind the coriander. Bruise the kaffir lime leaf. Leave those to infuse in the lime juice for at least one hour and up to overnight.

(2) Remove the lemongrass and lime leaf. Combine the infused lime juice with all of the other ingredients, including the coconut milk without heating. Puree. Salt to taste. Strain very thoroughly. If needed, thicken slightly with xanthan gum or ultratex (as they don't require heating). 

I suggest this because I know @gachatz's philosophy is to avoid diluting or muddying flavors, and I think this approach would keep them very fresh and distinct.