Sqwertz wrote:
> "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.

Vindaloo?
>
> 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

I can't help repeating that whenever the topic comes up. Sorry.

--
Jean B.