Why is there so much salt in Thai curry?

I always thought the "watery" style thai curry they sell in the restaurants are lame, so I experimented with a "dry" style of thai curry today.

I really want to maximize the aroma and flavor so I put in about 200g (7oz) of Thai curry paste into 400g of meat, + 2 cans of coconut milk. I know it's a little too much, but for Japanese curry, it would still be edible, I assume Thai curry is the same but turns out that I have to dump it all out. I'm pretty sure there's enough amount of salt to kill me if I eat the entire thing.

Why would they add soooo much salt in Thai curry? I mean, it's the chef's job to determine the amount of salt in a dish, not the curry manufacturer. It makes the curry really inflexible, you're literally forced to cook it the "watery" way.

submitted by /u/okh0096
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