Viva la difference
Many of us love curries of all kinds. But when you stop and focus on the differences between Indian and Thai curries, you realize they're quite different, but in a good way. Some of the differences can influence your meal planning--e.g., Thai curries can be made more quickly than Indian, meaning they might be better when you don't have much time.
Learn to make both
In another post, I outline the traditional methods for preparing Indian and Thai curry. The methods may feel complicated at first, but once you do them a couple of times, they feel easy and natural.
- Dry spices (coriander, turmeric, cumin, cardamom, black mustard, dried chilies, etc.)
- More like a stew than a soup
- Simmered longer
- Served with basmati rice
- Fresh herbs and chilies (lemongrass, galangal, garlic, shallot, kaffir lime leaves, cilantro stems, etc.)
- More like a soup than a stew (coconut milk)
- Shorter cooking time
- Served with jasmine rice