"Jean B." > wrote:

> Nemesis wrote:
>> On Oct 21, 10:40 am, Sqwertz > wrote:
>>> Marc <marccnm@<remove> wrote:
>>>> Can I use one for the other. I have red, yellow and green Thai curry and I
>>>> want to use them up.
>>> Cumin, fenugreek, coriander seed, fennel, cardamon, asafoteida, and
>>> turmeric for Indian.
>>>
>>> Galangal, kaffir, lemongrass, basil, fish sauce, and shrimp paste
>>> for Thai.
>>>
>>> Meat and veggie-wise, they're not that different.
>>>
>>> Somebody will undoubtedly try and refine this and try and tell me
>>> I'm wrong, but that's it in a nutshell.
>>>
>>> They're not interchangeable.
>>>
>>> -sw
>>
>> Nope ,they are not and taste is completely different. However use
>> them up perhaps add some peanut butter to just change things about a
>> little
>> Also lot of Thai Food has Tamarind slight bitter tang but very
>> tasty - ma kam piek in Thai

I thought Indian curry had a counterpart sour, but I'm at a loss to
remember what it is. I was just trying to describe the differences.

I've honestly never used yogurt in an Indian curry (in response to
Lynn). Coconut milk - sure.

> Ewwww. Peanut butter. Pounded peanuts, yes.

Didn't we have this Ground Peanuts vs. Peanut Butter argument at
length about 7 years ago? And 4 years, and 3 and also just a few
months ago?

-sw