Wow, talking about appetizing! This is an awesome post. Well written, informative, and the pictures.... mmmmm, I'm so ready for some curry right now. My favorite style, judging from your description, would be the thick northern Indian / Japanese style. But the pics you took of your Singapore Chicken Curry look so good, and normally I'm not even a big chicken fan.
One question: there is a guy here (Mexico) who makes curry paste with coconut oil and lots (and LOTS!) of curcuma. Are you familiar with that kind, or is it a completely individual mix?
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thanks so much for your kind input, @stortebeker! Coconut milk and turmeric are both common features of curry, especially yellow-style curry. I sometimes fry up my ingredients using coconut oil as well, but I feel that butter lends a better aroma to the pot hehe..that said, his style might very well be completely original and individual hehehe have you tried it? was it yummilicious? :)
From your curry choices, I'm guessing you're the type who enjoys very thick gravies ;)) Mann all this talk about curry makes me start to crave some again!!
Oh, I know! I just LOVE cooking with butter...! Coconut oil is is nice too, but it makes your food taste like coconut, which is not always what you want. That curry I mentioned sure is yummilicious, and so I shouldn't even care if it's authentic or uniquely individual. But reading such a great post by an obvious curry expert, I just had to ask. And yes, I love thick sauces of all kinds. I don't know if you've seen my goulash post, where I explained the difference between pörkölt and paprikás. As you guessed, I will always prefer the pörkölt. Take a look if you're interested. (The pics are not as pretty as yours.)
https://steemit.com/food/@stortebeker/goulash-the-most-famous-hungarian-dish-that-doesn-t-actually-exist
hehe I've heard that if you use refined coconut oil, it won't impart a coconut-y flavour to your dishes..I've tried that and it works half the time haha..it depends on the strength of the ingredients you cook together with the coconut oil too lol.. I checked out your post..I never thought about the difference between goulashes till i read it :)