Difference between Thai and Indian curries — Gracious Vegan (2024)

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What is the difference between Indian curry and Thai curry? ›

Thai Curry vs Indian Curry

Indian curries depend highly on turmeric and coriander, whereas Thai curries depend heavily on chili peppers. Thai curries usually feature more heat and a creamy consistency, while Indian curries are highly savory and more soup-like, closer to the consistency of hot sauce.

Indian food is made up of various food spices as a rub on the meat and vegetables. The food might possibly be cooked in tomatoes however isn't intensely sassy. Thai food is a mixture of various pastes and is made up of fresh ingredients. Both foods have different types of spiciness.

Thai curries rely on coconut milk as the main liquid to elongate the curry and give it a light velvety texture and soup-like consistency. On the contrary, coconut milk is rarely used in Indian cuisine and they usually opt for yogurt, cream or just a little water instead.

The flavour profile and intensity will be different but not necessarily in a bad way. Other Thai / Malaysian curry pastes such as, yellow curry, laksa or Massaman also work well as substitutes. Indian curry pastes including madras, korma and vindaloo can also be used. Just watch out as the intensity.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

Indian Curry

In Southern India, coconut milk is a commonly used component, rather than dairy. Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries. Delicious breads such as naan and roti are common pairings.

Thai also tends to have fewer carbohydrates than other ethnic cuisines like Indian or Chinese. This makes Thai a great choice for those who are trying to lose weight! Thai is most often cooked with coconut oil, which is high in MCTs (medium-chain triglycerides).

Jasmine rice hails from Thailand, while basmati comes from India and Pakistan. They're both long grain varieties, which means they cook up fluffy and not very sticky. Their grains also remain distinct, although jasmine is plumper, softer, and a bit more moist than basmati, which has a firmer chew and drier character.

That being said, they are both delicious. Indian food is spicier in terms of the variety of spices used but some Thai food is spicier.

TURMERIC. That is the go to spice in any South Indian kitchen to enhance a dish.

What is the secret to the best Indian curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

It features many of the same spices, such as turmeric, coriander, chili powder, and cumin, then adds in oil, garlic, lemongrass, galangal (or Thai ginger) and some chilies, the latter being the ingredient that gives curry paste its distinct color and flavor.

Most Thai curries are made from a spice paste rather than curry powder, but this isn't to say Thai cooks don't use curry powder—they do. Using a curry powder rather than a paste means the curry is quick and easy to make—many of the roadside curries in Thailand are made this way.

All curry paste is made with the same or fairly similar base ingredients - hot chilies, lemongrass, ginger, garlic, shallot, shrimp paste, and dry herbs like cumin and coriander seeds, and turmeric.

Today, one definition of curry refers to a seasoned dish. While many may associate these dishes with a certain level of spiciness, this is largely due to European explorers who brought hot peppers to the Indian subcontinent rather than traditional preparations. So, curry dishes may not always be spicy.

There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.