Quick Answer: Are Thai and Indian food the same?

Is Thai curry the same as Indian curry?

While India and Thailand are both famed for their spicy food, Thai curries are often spicier than Indian curries. … Both green and red curries are hot but can be made less spicy for western guests. spicy chicken curry. Indian curries include more spices but are usually less spicy than Thai curries.

What food is spicier Thai or Indian?

In my humble opinion, thai food is hotter, especially the pad kee mow. Indian food is on the mild side with alot more flavor and aroma.

Is Thai food a mix of Indian and Chinese?

It is not the same as neighboring Indian & Chinese foods with which it is mistakenly coincided with. … In today’s modern times Thailand has added foreign tastes and blended them to make a world-acclaimed food that is primarily Thai.

Is Thai curry better the next day?

The flavor molecules have time to diffuse into various parts of the food that’s been simmered. This is true of all simmered or braised dishes, be they soups, chilis, stews, curries. All taste better the next day. Pretty much any stew will taste better the next day as the flavors blend while it sits.

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Which Thai curry is least spicy?

Kaeng Kari or yellow curry contains cinnamon, mace, garlic, salt, lemongrass, fenugreek, turmeric, coriander, cumin, bay leaf, cayenne pepper, and ginger. It is the mildest among the Thai curries because the chili is lesser than red and green curry.

Is Korean or Indian food spicier?

Korean foods are definitely not as spicy as Indian food can get. India’s hottest pepper, the ghost pepper, held the Guinness World Record for spice in 2007. … One of India’s hottest dishes like the Nagamese Pork Curry uses ghost peppers and has no similar Korean comparison.

Why is Chinese food so popular in India?

The immigrants brought with them their food, which they slowly adapted to suit Indian ingredients and cooking customs. … The trend really took off in the 1970s when Nelson Wang, an Indian chef of Chinese origin living in Mumbai (then called Bombay), created the dish now known as chicken Manchurian.