That looks like Japanese curry mix. Never tried that. I tend to use the basic Indian curry that comes in bags, sometimes stuff from Malaysia. It's insane how much is out there.

I've tried Indonesian curry paste, which you buy in a plastic dispenser and use a bit at a time, but it spoils fast since I don't use much of it.

You can also make different variations of the Thai curry - red/yellow/green - using their little cans of past and mixing it with coconut milk, a little pb, etc. I think south Indians also put coconut milk in their curries.

I'd like to try a curried goat some day but I'd probably etch the smell into two or three rooms here and would have to cook for hours to get old goat soft enough to eat.

Ought to try milk instead of water. Some people like runny curry, especially if they eat a ton of rice. I like mine a little more compact.