I love curry also and having travelled to a few Asian countries it is overwhelming how many different curry variations there are.
For instance, the Thais use a lot of coconut cream/milk in theirs and it is one of my favourites when cooking at home. The Malaysians use a fish sauce/dried fish in their base and it makes for a strong aftertaste. The Chinese use a lot of whole dried Chilli. Then, of course, is the ever popular Indian curries. You just have to look at an Indian menu to see a lot of variations.
Whatever recipe you have, it's all about getting your flavour balance right. You need to taste the food as you're cooking. Whatever recipe you are using I've learnt that there is often one important ingredient that needs to be added and that is sugar. It tends to break down any slightly bitter or sour taste and brings the whole dish together. It doesn't need much, maybe a spoon or less. The ideal sugar is palm sugar but soft brown sugar is also good.
We are spoilt for choice in our supermarkets today. Forty years ago, the staple was Keens curry powder. One of our favourites was curried sausages and even my kids could polish off a whole pot full even though they disliked curries in general.