Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from whole spices have more time to infuse (and larger chunks of vegetables and meat exchange flavors with the sauce base).
However, I think there's more to it than that. Even with a curry without large chunks of food or whole spices, the flavor still seems to improve over time. Is this really so, and if so, why?
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It's down to oxidation reactions that are remarkably similar to those that cause meat and fats to go rancid. From Modernist Cuisine (2-98):
...[B]raised and pot roasted meats often develop a richer, more complex flavour if they have been cooled and aged after cooking, then later reheated for service. Surprisingly, the oxidation reactions that cause this flavour-enhancing phenomenon are similar to those that cause meats and fats to go rancid. Although too much oxidation in meat is repulsive, a hint of slowly oxidised aromatic compounds can be quite pleasant.
Also, certain herbs such as thyme and rosemary contain antioxidants that moderate the rate of oxidation thus helping to achieve the right amount of aged flavour, it's reasonable to infer that certain herbs and spices used in Asian cuisine perform a similar function.
In addition to oxidation as put forward by @Stefano , you also have
Slow chemical reactions between compounds. Oxidation is only one chemical reaction that happens, there are many more
Concentration of flavors due to the evaporation of water will give a more intense flavor
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