Differences Between Indian and Thai Curry
In this brief guide, we will answer the query, ‘Differences Between Indian and Thai Curry’, and will discuss the ingredients of both Thai and Indian curry.
Differences Between Indian and Thai Curry
Indian and Thai curries, for the most part, vary in the following ways:
· The spices cumin and coriander are often found in Indian curries, while they are absent from Thai ones.
· Curry leaves may be used in Indian curries as well.
· The primary difference between Thai and Indian curries is the use of fresh chilies and herbs in the former.
· In contrast to Thai curry, which is typically dairy-free, Indian curry may be cream-based.
· Curry pastes from across the world are combined with coconut milk in Thai curries to create a flavourful sauce in which meat and/or vegetables are slowly cooked.
What is curry?
Jarred curry powder dates back to the English colonization of India and was invented by the Brits who used it during that period. Curry is a term used in India to describe a mixture of spices, although each meal uses a distinct combination of spices rather than the same blend across the country.
Both in the US and India, the spices used in Indian curries vary widely. Each location and locality in India may have distinct tastes when it comes to the types of Indian cuisine spices that should be used.
Curcumin is an Indian culinary spice blend made up of a variety of ingredients.
· Coriander (the powder made from dried cilantro seeds)
· cumin, and
· cayenne pepper powder
Fenugreek, asafoetida, cardamom, and other Indian cuisine spices are also possible to observe in the mix. Spices like cinnamon and ginger powder aren’t typically used in curry, despite what you may have read or heard elsewhere.
Garam masala powder, which is often used after the cooking process, contains cinnamon, clove, and other spices. Ginger is a key component in Indian cuisine, although it’s virtually never powdered; instead, it’s used fresh.
Is Thai curry similar to Indian curry in flavor?
Thai curry has little in common with Indian curry in terms of flavor or aroma. Thai curry, on the other hand, tends to be hotter, tangier, and lighter in texture. While Indian curries may be hot and spicy, they tend to be richer and creamier due to the use of significant quantities of dry spices like turmeric, cumin, and coriander.
Even though certain components (such as ginger, garlic, turmeric, chili peppers, and cilantro) are found in both cuisines, they are very different. In general, I have found Thai cuisine to be hotter than Indian food, but both may be made milder or hotter.
Thai curries use a lot of coconut milk, while Indian curries focus on the spices and aren’t quite as saucy in comparison. When Indian cuisine becomes saucy, it often uses a lot of ghee (clarified butter) and cream, while Thai food uses a lot less dairy.
To a greater extent, Indian cuisine makes heavy use of the cilantro plant’s dried and crushed leaves (coriander), while Thai cuisine mostly employs fresh cilantro leaves. Finally, they all use the word “curry” in their names, but try a few different kinds and make your judgment.
What’s the greatest Thai curry to order?
Because the term “best” is so subjective, you’ll likely receive ten different responses if you ask ten different individuals. Having said that, the green curry I’ve had in Thai restaurants and at Whole Foods Market where I sold Thai products has always been the most popular. When it comes to colors, yellow, Panang, and Mossman are always the least popular.
Having said that, my personal preference is panang, which has an additional tangy flavor due to the presence of shrimp paste in the sauce. Spicy, but not overpoweringly so, as is the case with a lot of green curry dishes. However, I’ve never met a curry that I didn’t enjoy, so give them all a go.
In which Thai cuisine do you have a preference for mildness?
Just keep in mind that because the base of all Thai curries is curry paste, adding more or less curry paste can easily alter the degree of heat. Coconut milk is added after the first paste has been sautéed in oil with possible chopped onion and garlic. Chili peppers are responsible for the hues of green and red curries, respectively.
As a result, since turmeric gives yellow curry its color, it’s usually the mildest.
Which Thai curry dish has the highest level of spiciness?
Spicy cuisine lovers would certainly like Thai green curry. Green chilies, especially immature ones, are what give green curry its unique color and flavor. Almost all chilies are the hottest while they are still green on the plant.
Vine-aged wines may develop a variety of colors from yellow to orange to crimson. Red bell peppers, for example, are more expensive than green ones because they were allowed to mature on the vine for a longer period.
In comparison to plucking them more often, staying on the vine longer reduces the farmer’s annual output. Red peppers are more expensive since they are harvested less often (and then re-grown). When peppers spend more time on the vine, they become less potent, but vine-aged ghost peppers are anything from gentle.
To check out the curry recipes, click here
Other FAQs about Curry that you may be interested in.
What meat is best with green curry?
What meat is best with red curry?
In this brief guide, we answered the query, ‘Differences Between Indian and Thai Curry’ and discussed the ingredients of both Thai and Indian curry.