Can I use one for the other. I have red, yellow and green Thai curry and I
want to use them up.

Marc

Completely different type of curry... Thai tends to use lemongrass and
other ingredients that are NOT used in India. If you like the flavour,
however, go right ahead... That is far more important... you have to
like the flavour [and heat] the curry gives. Just don't expect it to
taste as if it came from India. And even in India there are major
differences in the taste of curry, depending on the region of India
the curry comes from. Northeastern India is very different from
southern India when it comes to Curry, so your question itself is a
bit hard to answer as well since we don't know which TYPE of curry or
Region of India you are comparing the Thai curry pastes to..


On Mon, 20 Oct 2008 22:13:56 -0400, "Marc"
> wrote:

>Can I use one for the other. I have red, yellow and green Thai curry and I
>want to use them up.
>
>Marc
>

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

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 sort of divide them by coconut milk vs. yoghurt.
I do, however, use a garam masala mixture I get in bulk from a
supermarket for either.
Lynn in Fargo

Marc <marccnm@ wrote:
> Can I use one for the other. I have red, yellow and green Thai curry and I
> want to use them up.
>
> Marc
>
>
You MIGHT be able to tinker with the yellow curry and have it give
a quasi-Indian effect. Red and green usually contain ingredients
like lemon grass, galangal, shrimp paste, and maybe kaffir lime,
which would be rather odd in Indian recipes.

--
Jean B.

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

Ewwww. Peanut butter. Pounded peanuts, yes.

--
Jean B.

Marc <marccnm@ wrote:
> Can I use one for the other. I have red, yellow and green Thai curry and I
> want to use them up.


If you don't know the difference, it should not be a problem. They may
lack some authenticity, but if you have not had the real deal it should
just be an interesting experience for you. I confess to using whatever
curry paste or powder I have on hand. The results are pleasant enough
for me. It might be different if I had had a lot of Indian food and knew
that it was different.

On 2008-10-21, Marc <marccnm@> wrote:
> Can I use one for the other.

No.

Indian curries are made by Indians. Thai curries are made by Thais.

nb

Dave Smith wrote:
> Marc <marccnm@ wrote:
> > Can I use one for the other. *I have red, yellow and green Thai curry and I
> > want to use them up.
>
> If you don't know the difference, it should not be a problem. They may
> lack some authenticity, but if you have not had the real deal it should
> just be an interesting experience for you. *I confess to using whatever
> curry paste or powder I have on hand. The results are pleasant enough
> for me. It might be different if I had had a lot of Indian food and knew
> that it was different.

Exactly! There is no one curry powder or for that matter curry
recipe... there are as many different curry spice blends and curry
recipes as there are cooks who cook curry... that applies equally to
Thai, Indian and what passes for curry in the US and elsewhere. As
with all cuisines there are regional similarities but that's where it
ends... to discuss Indian/Thai cooking with specificity is analogous
to a discussion on Chinese/Korean cooking with specificity. In fact
curry is so nonspecific that it's not a legitimate cuisine... curry is
anything slopped together... just that curry sounds more appetizing
than slop is all. In India curry is the word they use to indicate
slop... I can hear some Indian teens complaining; Maa-aaah, it's been
three days in a row already... do we gotta eat that friggin' curry
(slop) again... how come dad doesn't have to eat curry (slop)? It's
his poker night and he's eating house special rotisserie with his beer
buddies. Hey, anyone seen CyberSpot lately, haven't seen that bitch
mutt all week. hehe

curry
From the southern Indian word kari , meaning "sauce," comes this catch-
all term that is used to refer to any number of hot, spicy, gravy-
based dishes of East Indian origin. CURRY POWDER is an integral
ingredient in all curries.

curry powder
Widely used in Indian cooking, authentic Indian curry powder is
freshly ground each day and can vary dramatically depending on the
region and the cook. Curry powder is actually a pulverized blend of up
to 20 spices, herbs and seeds. Among those most commonly used are
cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed,
fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds,
saffron, tamarind and turmeric (the latter is what gives curried
dishes their characteristic yellow color). Commercial curry powder
(which bears little resemblance to the freshly ground blends of
southern India) comes in two basic styles — standard, and the hotter
of the two, "Madras."

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Marc" <marccnm@<remove> wrote:

> Can I use one for the other.

There is really no such thing as "Indian curry", except perhaps in the
quaint western notion of a highly-spiced stew-type dish vaguely "Indian"
in concept and execution. There is no such notion in India, at least not
any that would be commonly accepted. There is no pan-Indian food of any
kind, but in the case of "curry" this has to be particularly stressed.
To understand why, read this old thread:
<http://groups.google.com/group/rec.food.cooking/browse_frm/thread/4f1ba15637d01859>.

Victor

Victor Sack wrote:
> "Marc" wrote:
> > Can I use one for the other.
>
> There is really no such thing as "Indian curry", except perhaps in the
> quaint western notion of a highly-spiced stew-type dish vaguely "Indian"
> in concept and execution. There is no such notion in India, at least not
> any that would be commonly accepted. �There is no pan-Indian food of any
> kind, but in the case of "curry" this has to be particularly stressed.
> To understand why, read this old thread:
> <http://groups.google.com/group/rec.food.cooking/browse_frm/thread/4f1...>.
>
> Victor

No fair... what nerve invoking threads from when rfc was actually a
cooking group... sheesh!

On Tue, 21 Oct 2008 16:13:01 -0700 (PDT), Sheldon >
wrote:

>Victor Sack wrote:

>> To understand why, read this old thread:
>> <http://groups.google.com/group/rec.food.cooking/browse_frm/thread/4f1...>.
>>
>> Victor
>
>No fair... what nerve invoking threads from when rfc was actually a
>cooking group... sheesh!

Hehehehehhee....
Shankar was one of the most knowledgeable folks on rfc...and posting
regularly when I first joined back in 1994.

Christine

"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

On Oct 21, 6:57*pm, Sqwertz > wrote:
>
> 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 seen Indian recipes which call for tamarind, which would add
sourness. There is also the use of amchur (green mango powder) which
is sour, but seems to be used mainly with vegetable dishes.

> I've honestly never used yogurt in an Indian curry (in response to
> Lynn). *Coconut milk - sure.
>
There are Indian dishes which use coconut milk, but yogurt appears to
be more common. Of course, ingredients depend on the region from which
the dish originated.

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.

On Oct 22, 11:45*am, jinym > wrote:
> On Oct 21, 6:57*pm, Sqwertz > wrote:
>
> > 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 seen Indian recipes which call for tamarind, which would add
> sourness. There is also the use of amchur (green mango powder) which
> is sour, but seems to be used mainly with vegetable dishes.
>
> > I've honestly never used yogurt in an Indian curry (in response to
> > Lynn). *Coconut milk - sure.
>
> There are Indian dishes which use coconut milk, but yogurt appears to
> be more common. Of course, ingredients depend on the region from which
> the dish originated.

Indeed there are also various religious protocols in place with
time of year and ingredients and species
India is a vast continent and millions of recipes.

Personally I prefer the yoghurt in Indian dishes we make as
opposed to Coconut milk
especially if meats are involved