Talk:Green curry

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Ingredients

The ingredients in the Infobox do not match those in the main body, in particular, kaffir lime leaves are listed in the former but not the latter. If they are optional, then I suggest omitting from the infobox. — Preceding unsigned comment added by 85.171.133.169 (talk) 05:00, 12 December 2017 (UTC)[reply]

Thai curry or curry paste article requested

An article covering thai curry or curry past in general (red, green, yellow, etc) would be great. Hyacinth 21:13, 21 May 2006 (UTC)[reply]

I agree, it's a bit of a mess. This "green curry" article doesn't actually say what green curry is, it defers to "green curry paste" which links off to "curry paste" which doesn't describe it either. --159.196.52.132 (talk) 03:13, 17 August 2020 (UTC)[reply]

Photograph

The photograph seems to be slightly misleading, IMO. Most (all) of the green curry I have eaten has a sauce that is opaque due to the coconut milk. I have eaten a lot of green curry in my lifetime. Pygmypony (talk) 02:15, 3 December 2008 (UTC)[reply]

Agreed. The photo doesn't look very appetizing. The photos from the recipes in the links, are better examples from which to base another photo. Techobo (talk) 21:21, 8 April 2009 (UTC)[reply]

I removed the photo as it seems to be a Thai green curry made to suit Japanese taste and therefore not representative for this article. Takeaway (talk) 09:45, 11 November 2009 (UTC)[reply]

Th English in this article is horrendous. — Preceding unsigned comment added by 176.61.54.139 (talk) 22:41, 2 April 2013 (UTC)[reply]