When I was a student, my roomie and I used to make a huge pan of curry each week. It got better each day. Trouble was the pan was far bigger than the mini fridge we had so it got left on the cooker, in the cool kitchen (basement flat - north facing) for days. We'd keep it until it started to go green on the top - then we made Thai green curry out of it. (Just joking the last bit! :-)

>Most definately!
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>When I make a batch it's about 5 hours from first ingredient chop to first bowl. The batch is about 5 meals worth and it just keeps getting better.
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>>Aren't ALL stews improved by having had time to marinate after the cooking? A day-old curry is always better than one served straight from the pan.