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There are many kinds of curries. Curries in Thailand and India are quite different from each other.

And then there is curry powder which is the basis of many good creations in Europe and Jamaica but is not to be seen in Thailand and India. Nor taste much like them either.

Thai curries tend to rely on curry pastes (lemongrass, chiles, garlic, ginger and so on) where India tends to combine, toast and grind whole spices, often then cooking those spices in oil as the start of the dish.