I did my first cooking experiment with Xanthan gum today and added the tiniest half a smidgen to the tomato and coconut cream sauce in my beef curry, which is essentially the same as this Beef Sukka, except it is cooked in the slow cooker and therefore has more sauce. The sauce was the smoothest, creamiest I have made. It works!
The website warns against overuse of Xanthan, or the result will be unpalatable mucus. So I started off very very small not expecting a result at all. It seems I got it right.
My 200g jar should last quite a long time.