Published: by Denise Perrault · Leave a Comment
Indian curry vs. Thai curry – what’s the difference? It’s more than a matter of semantics. While both dishes are made with a mixture of spices and herbs, they have distinct differences in flavors, textures, and ingredients.
Curry is a popular dish many worldwide enjoy, with each region putting its own spin on this flavorful dish. This short article will explore the main differences between Indian and Thai curry, so you can decide which is right for your taste buds.
Table of Contents
- What Is Curry?
- Key Differences between Thai and Indian Curry
- Indian Curry
- Common Spices and Flavors for Indian Curry
- Thai Curry
- Common Spices and Flavors for Thai Curry
- Massaman Curry
- Frequently Asked Questions
- Final Thoughts
What Is Curry?
Curry is a term used to describe a wide range of dishes that vary depending on the region and culture in which they are prepared. For example, many curries are specific to different areas and households in India. Similarly, in other parts of the world where curry has become popular, such as Thailand, Malaysia, and the Caribbean, local ingredients and cooking methods have influenced the development of unique variations of this dish.
Key Differences between Thai and Indian Curry
While Indian and Thai curries are deliciously flavorful, they differ in several ways.
Spice blends. Indian curries typically blend turmeric, cumin, coriander, cinnamon, and cardamom. In contrast, Thai curries commonly use lemongrass, galangal, coriander roots, and shrimp paste.
Curry bases. Thai curries often begin with a base curry paste of fresh ingredients and coconut milk, which gives the dish a creamier and milder flavor compared to Indian curries. Indian curries usually start with a base of dry spices, onions, ginger, and garlic, and often tomatoes, cream, or yogurt.
Heat levels. It all depends on the amount and variety of hot chilies used. Thai curries are generally hotter and spicier, while Indian curries can be milder or spicier depending on the recipe and the region.
Protein sources. Indian curries often include pulses like lentils, chickpeas, or animal protein sources. Thai curries frequently use tofu or seafood.
Please note that there are always exceptions. For example, vindaloo curry paste is undeniably Indian, and Thai-style curry powder is a dry spice that can replace or enhance Thai curry.
Indian Curry
Curry is a dish that originated in the Indian subcontinent and has become popular worldwide. It typically consists of a mixture of spices and herbs, including turmeric, cumin, coriander, and ginger, cooked with vegetables or meat in a sauce made from coconut milk or tomato. The dish can be served with rice, flat bread, or other accompaniments.
Common Spices and Flavors for Indian Curry
Spices are regional, and some a particular to certain dishes, but here are my top 10 Indian spices. For great flavor, try toasting whole spices and then grinding them.
Turmeric. Bright, golden turmeric has an earthy and slightly pepper-woody flavor, also appreciated for its healing properties.
Coriander. Ground coriander or coriander seeds add hints of citrus and earthy notes.
Cumin. I consider cumin an essential ingredient in Indian, Middle Eastern, and Mexican cuisine. Toast cumin seeds or use it ground.
Red chili powder. The chili powder used in Indian cuisine differs from my homemade chili powder recipe. Good Indian chili powder is made from ground Kashmiri red chilies with a slightly smoky flavor and bright red color.
Fenugreek. The flavor of fenugreek is unique. It has a bitter taste if you try it dry, but it adds wonder sweet notes with a subtle vanilla flavor if you try it raw.
Asafoetida (hing). You’ll often see hing in Indian recipes. It is dried and powdered tree resin. It is intense but mellows after cooking. A little goes a long way, and you'll want to add it at the beginning of cooking.
Cardamom. This sweet and aromatic spice can be purchased as pods with the seeds inside, without the pods, and as ground. I wouldn't dream of making mung bean curry without it.
Mustard Seeds (black or brown). Pungent, nutty mustard seeds release their flavor after toasting, making a great starting point for a curry.
Garam Masala. This is the most popular spice blend in Indian cooking and even translates to a warm spice mix. Every region has its version, and I have a homemade garam masala mix I make regularly.
What about curry powder?
Curry powder is an Indian-inspired spice mix invented by the British in the 1700s that's become popular in other parts of the world, where it is used to create a range of Indian-inspired dishes.
It’s a dry spice mixture that usually includes turmeric, cumin, coriander, ginger, fenugreek, and chili pepper, with variations depending on the region, cook’s preference, and specific recipe being followed. The spices are common to Indian food, even though curry powder isn't traditionally Indian.
Despite its origins, Indian curry powder is used in Indian-style cuisine to create flavorful curries, soups, stews, and other dishes. The convenience of all the spices in one mix is handy for making everything from our favorite spinach curry recipe to a coconut chickpea curry, curried vegan macaroni salad, and Indian chickpea salad.
Thai Curry
Thai curry is a type of curry that originates from Thailand and is a popular dish worldwide. They are known for their aromatic and spicy flavors.
There are several different types of Thai curry, named after the color of the curry paste used to make them. The most common types of Thai curry are:
Green curry. Green chili peppers, lemongrass, and other herbs and spices are blended to make a spicy green curry paste. It has a bright green color and is known for its spiciness.
Red curry. Made with red chili peppers, garlic, and other herbs and spices. It has a reddish-orange color and is milder than green curry.
Yellow curry. It has a yellow color and is milder than both green and red curry. Made with turmeric, cumin, and other spices.
Thai curries are often made with coconut milk, giving them a creamy texture and mild sweetness that balances the spicy flavors. They can be served with rice or noodles and are often topped with fresh herbs, such as cilantro or Thai basil.
Common Spices and Flavors for Thai Curry
Many Thai recipes start with a paste that is a combination of whole dry spices and fresh herbs. I prefer using my homemade curry paste because it is vegan and oil-free. Still, there are numerous commercial brands in various spice levels. Here are a few of the essential ingredients:
Lemongrass. This fragrant herb is a staple in Thai cuisine and is often used to add a citrusy, refreshing flavor to curries. Blend it with curry paste or make one of our favorites – Lemongrass tofu (it's vegan and oil-free). Cut off the bulb end, peel the outer layer, and then slice or mine it.
Galangal. Similar in appearance to ginger, galangal has a more floral, peppery flavor and is often used in Thai curries to add depth and complexity. You can substitute with ginger but check Asia markets and higher-end supermarkets to find it.
Kaffir Lime Leaves. These aromatic leaves are commonly used in Thai curries and other dishes to add a citrusy, slightly bitter flavor. The best substitute I’ve found is lime zest. Refer to my recipe for Thai red curry paste.
Thai Basil. This herb has a licorice-like flavor and is often used in Thai curries to add a fresh, herbal note. It is different from traditional basil that’s used in Italian cuisine.
Coriander. Also known as cilantro, this herb is used extensively in Thai cuisine to add a bright, citrusy flavor. Coriander root can be found in Asian shops, or you can use the stems and leaves of the cilantro you buy at the grocery store or grow in your garden.
Cumin. Cumin has a warm, earthy flavor and is often used in Thai curries to add depth and warmth.
Turmeric. This vibrant spice has a warm, slightly bitter flavor. It is often used in Thai curries to add color and a subtle, earthy flavor to yellow curry paste.
Chili Peppers. Thai curries are typically spicy, and chili peppers are a key ingredient to add heat and flavor. Fresh chilies, green or red, are used in curry paste and sometimes as a garnish. You can use dried chilies for pastes too.
Garlic. Garlic is a global ingredient used in many cuisines but is a mainstay in Thai cooking. This pungent bulb is used in many Thai curries to add a savory, umami-rich flavor.
Shallots. Like onions, shallots have a milder, sweeter flavor and are often used in Thai curries to add depth and complexity. The best substitute is red onions.
Massaman Curry
If you're looking for the perfect middle ground between Thai and Indian curry, Massaman Curry could be the ideal place to land. We developed an oil-free massaman curry paste with Indian dry spices and traditional Thai curry paste ingredients.
Even our favorite Massaman curry recipe with a creamy sauce, potatoes, and green beans lands squarely on the line between Thai vegetable curry and Indian broccoli gravy.
Frequently Asked Questions
Are Indian and Thai curries served with the same type of rice?
No, Indian and Thai curry is often served with different types of rice. Indian curries are typically served with long-grain basmati rice with a nutty flavor and fluffy texture. On the other hand, Thai curries are often served with jasmine rice, a fragrant rice with a slightly sticky texture.
Can Indian and Thai curries be made vegetarian or vegan?
Indian and Thai curries can be made vegetarian or vegan by using ingredients like tofu, vegetables, and coconut milk instead of meat. In fact, many traditional Indian and Thai curry recipes are already vegetarian or vegan-friendly.
Is one type of curry spicier than the other?
Both Indian and Thai curries can be spicy, but Thai curries are generally known for being hotter. Thai curries often use bird's eye chili or Thai chili peppers, which are small but pack a lot of heat. Indian curries may also use chili peppers, but the level of spiciness can vary depending on the recipe.
What is the spiciest Thai curry?
Traditionally green curry is the spiciest of Thai curries, but this relies on the heat levelof the curry paste and how many fresh green chilies they contain. Red curry can be equally hot – especially if you load homemade curry paste with plenty of hot red or bird’s eye chilies.
Is Thai curry healthier than Indian curry?
Determining whether one dish is healthier than another depends on the main ingredients and cooking methods used. Thai curry usually has numerous fresh vegetables, which add a lot of different nutrients. Still, everything is relative in cooking, so it depends on the ingredients in the sauce (full-fat coconut milk vs. light coconut milk) and other contributing factors.
Are the ingredients used in Indian and Thai curry the same?
No, the ingredients used in Indian and Thai curry are different. While both types of curries may use some of the same spices (such as cumin or coriander), they also use other herbs and spices that give every kind of curry its distinct flavor.
Final Thoughts
Indian and Thai curries have different flavor profiles. Indian curries typically have a richer flavor and are often made with a spice blend that includes cumin, coriander, and turmeric. Thai curries have a brighter, fresher flavor and often include lemongrass, galangal, and kaffir lime leaves.
Keep a stock of the key Indian spices plus prepared Thai curry paste (homemade can be frozen), and be prepared to let your taste buds lead you to the curry dishes you love. Keep homemade Thai curry paste in the freezer, grab fresh veggies, and add coconut milk or try one of our vegan substitutes for coconut milk. Spice up your life and eat well!
More Vegan Curry Recipes
- Mixed Vegetable Tomato Curry with Tofu Recipe
- Vegetable Mango Curry (Low-Fat Vegan Recipe)
- 30-Minute Vegan Chickpea Curry Recipe
- Easy Indian Curry Sauce Recipe
