Serious Eats - seriouseats.com

The title of the post is “All About Curry,” which makes it sound like it’s going to be comprehensive. However, there's not really enough depth to get the sense of how each type of curry is made and some of the descriptions are a bit off.

For example:
“then added to spices (like galangal, lemon grass, lime leaves, and garlic) and coconut milk or water”

Those are aromatics, not spices.

In the description of Japanese curries, there’s no mention of the blocks of curry roux – thick slabs, that you can buy in the supermarkets - that are key to the curries most Japanese eat. The roux contains thickeners (like starch or flour) and fat, in addition to coconut milk or evaporated milk for creaminess.

This splitting of curry preparations by superficial ingredients is kinda like saying "Italian food is French food with tomato sauce and olive oil added." Plus, why no mention of all the countries with curries? (Pakistan, Trinidad, Vietnam, Burma, Laos, Bangladesh, Sri Lanka, South Africa, Kenya, etc)