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Top!
I will shop them before the weekend and see if I can get something done. I know there are many differences between Thai and Indian currys, but I was also aware of some crossovers.
Many thanks for the list!
Don't worry for that, I'll get a square bowl.
giofox-
Don't buy ground spices (except turmeric). Buy cumin(and black cumin, also called onion seeds I think), mustard(yellow, red, black), coridaner, fenugreek (I'd forgive you for getting ground, this is a bugger to crush up), fennel - all seeds. Put them in a hot dry pan and toast them until you can hear them start to pop and crackle. Then transfer to a big pestle and mortar and grind them up until fine. Then add the turmeric. Every time I make a curry I use more spices. Go fucking crazy; the lovely thing about Indian curries is that you can just keep adding more flavours and it really works. For a 4 person curry I use something approaching half a cup of ground spices now.
bashthebox
Thai and Indian although having some crossover are completely different currys. Indian first. Ground Tumeric is in everything, ground cumin, ground coriander, garam masala (which is a combination), cardamom pods, star anise, cinnamon sticks, curry leaves (buy fresh and freeze), mustards seeds (brown and yellow), whole cumin seeds, cayenne pepper, ground asafoetida. Fresh ginger, chillies and garlic are a given.
Additionally for Thai you'll need lemon grass (can also be frozen), kaffir lime leaves, nam pla (fish sauce), green peppercorns. Fresh chillies, limes, coriander and galangal. Off the top of me head.
I can't recommend Madhur Jaffreys Curry Easy enough, buy it now.
Also, just buy the small jars from a supermarket, you can get massive deals if you buy big bags of spice from Indian shops but unless you're using it up it'll lose flavour due to exposure to light and air.
Oh and curries are in bowls not square plates. x