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Latest comment: 6 years ago1 comment1 person in discussion
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
Latest comment: 3 years ago2 comments2 people in discussion
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
Latest comment: 11 years ago4 comments4 people in discussion
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
level-5 vital article is rated Start-class on Wikipedia's content assessment scale.
