Curries are a staple in many cuisines around the world, but none are as globally renowned as Indian and Thai curries. Both cuisines offer an exciting array of rich flavors, spices, and heat. However, the way each culture uses ingredients and spices makes for distinct experiences. Here's a closer look at the differences between Indian and Thai curries, followed by a breakdown of popular curry types, arranged in order of spiciness.


Indian vs. Thai Curries: The Differences

Indian curries are typically more varied in flavor, often featuring a mix of ground spices like cumin, coriander, turmeric, and garam masala, which give them a deep, earthy richness. Indian curries can range from creamy, mild kormas to fiery-hot vindaloos, with heat level depending on the amount of chilies used.

On the other hand, Thai curries are known for their balance of salty, sour, sweet, and spicy flavors. Thai curry pastes are often made from fresh ingredients like lemongrass, garlic, ginger, and chili, combined with either red, green, or yellow curry pastes. Thai curries also typically include coconut milk, which adds a creamy texture and sweetness that complements the heat.


Curries by Heat: From Mild to Hot

1. Korma (Mild)

  • Origin: India

  • Description: Korma is a rich, creamy curry made with yogurt, cream, and ground nuts, often featuring chicken, lamb, or vegetables. Its mildness comes from the use of aromatic spices like cardamom and cinnamon, but without the intense heat found in other curries.

2. Massaman (Mild)

  • Origin: Thailand

  • Description: A relatively mild Thai curry, Massaman blends influences from Indian and Malay cuisine. It is made with coconut milk, roasted peanuts, and a medley of spices like cinnamon and cloves. It offers a rich, sweet flavor with a hint of heat, but it’s not overwhelmingly spicy.

3. Tikka Masala (Medium)

  • Origin: India

  • Description: Tikka masala is a smooth, tomato-based curry featuring marinated grilled chicken or other proteins. The curry sauce is rich, with a medium heat level and is often accompanied by cream or yogurt. It’s flavorful but not overly spicy, making it popular worldwide.

4. Yellow Curry (Medium)

  • Origin: Thailand

  • Description: Yellow curry is made from a base of turmeric, which gives it its distinctive color. Its flavor is mildly spicy, with a slightly sweet undertone. Often made with potatoes, chicken, or beef, it's one of the milder Thai curries, perfect for those who enjoy a lighter heat.

5. Tandoori (Medium)

  • Origin: India

  • Description: Tandoori is technically a cooking method rather than a curry, but the flavors are so rich and spicy that it’s often associated with curry. Meats like chicken are marinated in a mixture of yogurt, tandoori masala, and various spices before being roasted in a tandoor (clay oven). It’s mildly spiced, with a smoky flavor from the grilling process.

6. Panang (Medium to Hot)

  • Origin: Thailand

  • Description: Panang curry is a rich, slightly sweet Thai curry made from red curry paste, coconut milk, and crushed peanuts. Its flavor is more aromatic and creamy than other Thai curries, but it carries a medium level of heat and has a slightly thicker consistency.

7. Rogan Josh (Hot)

  • Origin: India

  • Description: Rogan josh is a spicy, rich curry from Kashmir, featuring tender lamb cooked in a sauce made with yogurt, tomatoes, and aromatic spices such as cumin, cloves, and coriander. The heat in this dish is noticeable, but it’s balanced by the richness of the sauce.

8. Madras (Hot)

  • Origin: India

Description: Madras curry has a deep, tangy flavor with a significant heat kick, thanks to its use of red chilies and curry leaves. It often includes tamarind, which gives it a sour edge, making it a bold, flavorful dish that ranges from hot to very hot depending on preparation.


9. Red Curry (Hot)

Origin: Thailand

Description: Red curry is made with dried red chilies, giving it a strong heat. Combined with coconut milk and herbs like galangal and kaffir lime, the flavor is robust and complex. Red curry is hot, but the creaminess of coconut milk helps to balance the spice.


10. Vindaloo (Very Hot)

  • Origin: India (Goa)

  • Description: Vindaloo is one of the hottest curries in Indian cuisine. It originated from a Portuguese dish brought to Goa, and over time, it evolved into a fiery curry made with vinegar, garlic, and a hefty amount of chili. It is known for its sharp, tangy flavor and intense heat.


11. Green Curry (Very Hot)

  • Origin: Thailand

  • Description: Green curry is made with fresh green chilies, lemongrass, garlic, and other fresh herbs that give it a vibrant color and a spicy, fragrant flavor. It's one of the spicier Thai curries, often made with chicken, beef, or seafood, and includes coconut milk to balance the heat.

In Conclusion

Both Indian and Thai curries offer rich, complex flavors, and each has its own unique take on heat and spice. While Indian curries can range from the creamy mildness of korma to the intense heat of vindaloo, Thai curries tend to offer a balance of spice with their characteristic coconut milk base. Whether you prefer the warmth and richness of an Indian curry or the zesty, herbaceous heat of a Thai curry, there’s a curry for every taste preference.