Curry

I really like curry. I don't have any really authentic understanding of curry and thus usually use a powder or paste rather than making my own (I know... I know...) and don't even really make anything "authentic." There are many different styles from South and Southeast Asia, ranging from Iran all the way to Thailand, and up into China, plus various fusion adaptations so I don't feel too bad. I think my favorite is Thai green curry with bamboo shoots, chicken, coconut milk, basil and Thai eggplant.