Fragrant seafood curries from South India, aromatic curries from Thailand, thick and mild homestyle Japanese curries, and Vietnamese curries that are fresh, herbaceous, and light: these will whet anyone's palate! Jody Vassallo demystifies all these curries and more. She offers advice on the various spices, and explains how to produce the amazing flavors that make curry dishes such standouts. Plus, these recipes are quick, easy, and accessible to most palates. Start with one of her own curry pastes, or buy a good readymade from the store, and cook up a gentle Kerala chicken stew, tandoori lamb cutlets, a spicy-hot Goan pork vindaloo, baked fish in banana leaves, or spinach dhal. A special section covers pastes, condiments, and rice.