I prefer Japanese curry.

No question..Indian of course...at least you still know what you are eating and not whatsoever overpowered by spicy,salty,sour and sweet...

  As perverse as this may sound, you should be thankful and count yourself lucky to have eaten such a dish, probably closer to the true nature of this dish that used to depend on regional and seasonal variations.

This is one of the most poncified dishes I have observed over the years, now turned into a bland, uninspiring pale imitation of its former self.

Personally I prefer Tom Kha Gai or gaeng Som, at least they remain true to their roots.

I blame it all on the arrival of such crap as, Aroi-D and Roi Thai curry pastes, the art of cooking is slowly dying out in Thailand.

Head into any upmarket restaurant or upmarket hotel and oreder a Green Curry, eat and enjoy, now head to your local market or food court and order the same dish, they bear no resemblance to each other.

It was a tough choice....with Thai food knowing how to eat the food makes a huge difference.

Watch a Thai eating some dishes...they always eat certain aspects together or in sequence....they are not being picky....but maximizing the flavours.

Indian curries are much better for concealing the taste of cheap meats like gerbils and badgers.