Different versions of curries can be found all across Southeast Asia. In the Indian subcontinent alone, you'd find curries that range from really delicate in flavor to some that are loaded with curry leaves and coconut, while some are extremely spicy depending on the region. In Thai, Indonesian, and Malaysian curries, or even Filipino ones, you might find the liberal use of ingredients like shrimp paste, fish sauce, kaffir lime leaves, or galangal that are completely absent in Indian curries.
No matter what curry you make, the basic principle of making a curry remains the same. So if you have guests on their way and your curry seems to be as runny as ever, here are some ways that could help thicken it.