Curry general

Curry general.

Which curry is best curry?
How do you prepare your curry?
Thick or thin sauce?

Thai curry masterrace reporting in. Can anything even compete?

>not wiping your ass with your hand before you make curry

How can Thai curry even compete with Indian? Feces=flavor

Steph >> Seth

I like Indian or even Chinese/Japanese curries more than Thai. Thai ones are almost always soupier and contain coconut or another sweet element that I'm not a huge fan of.

I'll usually do a quick Chinese takeout style yellow curry stir fry:
Ingredients
>4 boneless, skinless chicken thighs thinly sliced
>1 white onion, halved lengthwise then cut into thick petals or wedges and layers seperated
>2 cloves of garlic minced
>grated fresh ginger
>soy sauce to taste
>red pepper to taste
>2 1/2 tbs yellow curry powder
>salt
>2 tbs cornstarch dissolved in ~2 cups water
And whatever veg I have laying around that fits, like carrot, snap peas, broccoli or bell pepper.

Season and cook the chicken in a neutral oil until 90% done, then add the onions and veg and stir fry on high heat. Add garlic & ginger, curry and red pepper. Cook for a minute or two, then soy and finish with the starch in water to thicken your gravy a bit.

Whole thing's done in like 3 minutes and is especially simple when you can't be bothered cooking your own rice and you just pick some up from the Chinese take out down the street.

While I love curry of all kinds, Thai is definitely the best IMO. I don't have one particular favorite, I gravitate between green, panang, and kang kuah. I probably order green more than the others, though. I like it's fresh flavors and the spiciness.
But curry in general, has always been delicious to me. My southern mom made shrimp curry (british style) all the time while I was growing up, I think I was the only kid in our small town that loved curry back then. Indian (I like southern Indian curries a little more than northern, but both are excellent), Japanese curry, British curry, Indo curries, Burmese curry, Malay curry, Chinese curry, I'll eat them all.

Japanese katsu kare

Masala curry

thai curry is meme curry.

Ccomparing apples to apples (coconut milk, etc.) curry from Goa or Kerala would give Thai a run for its money wouldn't say they're better but damn good

I sautee a whole diced onion, throw in freshly caught shrimp and cook the water out of the shrimp. Once the shrimp is done I put in one can of stewed tomatoes and chop them up into quarters with a spoon then I put in a can of coconut milk. I stir up the whole concoction a bit then add my desired amount of curry, salt, and pepper. Seriously the best curry I have ever eaten.