I do my curries in a wok. It must be one with a single wooden handle extending out from the side of the wok so that you can flip and swirl the wok without splattering all over the kitchen.
I have only used two woks in the last 25 years and the second one is still going strong. Basically I buy a cast iron wok from a local Chinese supermarket at a cost of about ?10. It is not non-stick. You season the wok and as you use it it builds up a "patina", i.e. a coating that is, of itself, non-stick.
The advantages of using a wok are the deep sides to prevent splashes and it really takes on the high heat that make for a good quick curry.