Are we talking only Thai curries? or Indian too? I'm more familiar with types of Indian curry paste. Tho I only know what I've tried.

I have three different jars of thai kitchen curry paste, one red curry, one green curry, and one roasted red pepper. They are all a little different. It's just a different combo of spices I think. I like to add lots of onion & garlic & tomatoes to either of the red ones & the green I like to make creamy & kindof sweet with coconut milk, brown sugar, ginger, lime juice, & cilantro. Have fun experimenting!

okay....I just googled "curry differences" and THIS THREAD was number THREE on the first page!!

http://www.google.com/search?q=curry+differences&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

had to share!

It's # 2 now!

i make my own curry pastes.. these are the recipes i use.. i keep meaning to post them as a recipe on this site.. they are pretty much the same as the about.com ones, but with some subs..

Yellow Curry Paste
INGREDIENTS:
• 1/2 stalk lemongrass, sliced
• 1-2 yellow chilies, depending on desired spice level
                (if unavailable, substitute 1-2 red or green chilies)
• 2 shallots, or 1 small cooking onion, sliced
• 1 thumb-size piece of galangal or ginger, peeled and sliced
• 3 cloves garlic
• 1 tsp. coriander seeds - toasted, ground with pestle & mortar (or a coffee grinder)
• 1 tsp. mustard seeds – toasted, or prepared mustard (regular yellow hotdog mustard)
• 1/4 tsp. freshly ground nutmeg (or substitute cinnamon)
• 1 tsp. cumin
• 3 Tbsp. vegetarian fish sauce, mushroom flavored sauce or soy sauce
• 1/2 tsp. turmeric
• 1 Tbsp. brown sugar
• 2 kaffir lime leaves, minced finely or zest from 2 small limes
• 1 Tbsp. lime juice
• 1/3 can coconut milk (or enough to keep the blades moving)

Red Curry Paste
INGREDIENTS:
• 3 shallots, or 1 med-small onion, sliced
• 1 stalk lemongrass, sliced
• 1-3 red chilies (depending on desired spiciness) or 1-3 teaspoons Thai red chili sauce
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• ¼ tsp. white pepper (may be substituted with black pepper)
• 1 tsp. ground cumin
• 2 Tbsp. coriander seeds - toasted, ground with pestle & mortar (or a coffee grinder)
• 3 Tbsp. vegetarian fish sauce, mushroom flavored sauce or soy sauce
• 1 kaffir lime leaf, minced finely or zest from 1 small lime
• 1 tsp. seaweed powder
• 1 tsp. sugar
• 1 1/2 Tbsp. chili powder (make sure its pure chili powder & not the blend w/ salt & other spices for Mexican food)
• 1/3 cup coconut milk (or more - enough to keep the blades turning)

Green Curry Paste
INGREDIENTS:
• 1 stalk lemongrass, sliced
• 2 Tbsp. coriander seeds - toasted, ground with pestle & mortar (or a coffee grinder)
• 2 Tbsp. Vegetarian fish sauce, mushroom flavored sauce, or soy sauce
• 1 tsp. seaweed powder
• 1 tsp. sugar
• 1-2 green chilies, de-seeded (or seeds left in if you like it very hot)
• 3 cloves garlic
• 1 thumb-size piece of galangal or ginger, peeled and sliced
• 3-4 kaffir lime leaves, minced finely or the zest from 3-4 small limes
• 1 cup fresh cilantro, include both leaves and stems
• 1 tsp. dark soy sauce
• 1/3 cup coconut milk (or enough to keep the blades turning)
• 1 cup Thai holy basil or sweet basil

pick the color paste you want.. put everything in a blender or food processor and blend until smooth.. yummy! i usually make like a 10 x recipe and save the rest for later..  the flavors only get better the longer it sits..