The two that you have used are very different in that my videoed one is a cooked sauce and C2G is an uncooked sauce.
I think a lot of places use the C2G method or similar as it is a easy version to make.
I assume you have already scaled the cooked method down for home use?
How much of that did you use when making the curry? ie the addition of base, coconut,almonds, cream etc
I can only tell you that if done correctly then this is a long way from 'absolutely disgusting, awful'

Cheers,
Mick