and I throw a smidge of hot madras tamarind curry in my scrambled eggs (in tortilla wrap). Well, that's a powder, from Cost Plus, or World Market, or whatever you call it.
I also did some do si do with a japanese curry block package recently. Not horrible, but, not of much interest.
Meantime, I've saved a batch of thai yellow curry recipes - with no action on my part.
Now to look up Panang curry -
And that reminds me. I think the best crab legs I ever tried were wok fried and that there was a curry thing going on, all this being vietnamesese. Or at least cooked by a vietnamese chinese person.