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.
I like Indian curries because they have a velvety texture that comes from longer cooking. The ingredients, including a lot of spices, blend into each other and make for ultra-satisfying flavors.
Dry spices (coriander, turmeric, cumin, cardamom, black mustard, dried chilies, etc.)
More like a stew than a soup
Served with basmati rice
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.
Fresh herbs and chilies (lemongrass, galangal, garlic, shallot, kaffir lime leaves, cilantro stems, etc.)
More like a soup than a stew (usually made with coconut milk or other creamy liquid)
Shorter cooking time
Served with jasmine rice
Here are my favorite Indian curry recipes:
And here are my Thai curry recipes. Note that I try to keep my intake of saturated fat down, so I’ve replaced coconut milk with fresh cashew milk and coconut extract. You save a whopping 12 grams of saturated fat per serving, about the same amount that’s in a Burger King Whopper!