My fave dish @ Sripraphai is the Penang Curry. This is usally described as a dry curry, meaning it's thicker almost stew like. In fact their version reminds me of the great curries I used to get at the late great "Road to Mandalay" Burmese restaurant in Manhattan or the original Burmese place on Henry street on the lower East Side almost 20 years ago. Most places though make their Penang curry as more of a liquidy thin curry. Why? And what makes it so damn thick and tasty?