Red curry is a medicinal curry, and black curry is a spicy Kashmiri curry.
Each portion of curry contains a soft-cooked chicken wing, a carrot, a pumpkin, and an eggplant. The soup is very thin, and rice is the main way to fill you up.
My meat-loving partner cried on the spot:
"I can't eat enough."
"There is rice."
"You can't eat carbohydrates."
...
Both curries are quite spicy. It is deep, burnt, slightly sour and bitter. The curry soup is watery, not sticky or thick. With tiny burnt brown particles, the taste when you put it in your mouth is a bit sandy. The spice taste of cloves, cardamom, and cinnamon lingers on the tip of your tongue for a long time.
←It is a bowl of complex spice mixture.
But if your definition of curry is the sticky and smooth market curry, it has no curry taste at all.
This is a small shop with a high level of quality. You can tell that the shop owner is very attentive in making the food and has his own unique understanding of spices.