u/DifficultAd2002

Hi everyone, Do you think Thai curries are supposed to be thick or thin? Traditionally speaking..

For some context, I work at a Thai restaurant, and a customer ordered our yellow curry. It's one of our best-selling curries, and I actually recommended it to him. So, I served him the dish, and he told me that the curry looked like soup instead of it being thick. I informed him that Thai curries aren't typically supposed to be overly-thick, and it's usually thin. He went on a rant telling me how Thai curries are supposed to be thick. The customers who have complained to me are typically people who aren't Thai.

At first, I thought I must have been misinformed my whole life. As a Thai woman who has eaten Thai food my whole life and eaten in multiple Thai restaurants, I don't know my curries. I haven't eaten out to a Thai restaurant in a while now since I started working there, but the consistency is the same as many other restaurants I've eaten at. It's in-between thick and thin but leans to thinner. I've also noticed over time that cocount milk has become more and more watery.

So, I just wanted to know what you all think, assuming this sub reddit is about Thai food, so I assume the people in this reddit know know about Thai food and enjoy it as much as I do.

Thanks! :)

Hi guys, I had a question. I am trying to get into BIO 260 STATS, but I wasn't able to get waitlisted. I am undeclared a bio major as of now until fall. My friends who are also undeclared BIO majors weren't even able to get the class since the system told them they didn't have the requirements to take that class. I need to take BIO STATS next semester to not be behind, but I'm scared that since I'm not a declared BIO major, I won't be able to take the class. Is that true? Or is it the case where they prioritize BIO majors, then it's free to all after? 🥲🥲