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Curry: Indian, Thai, and Japanese (What Are the Main Differences?)

Curry is a popular food in many countries and cultures and is incredibly diverse in both flavor profiles and ingredients. The definition of the dish can be vaguely described as “a sauce seasoned with a variety of spices,” but is usually associated with South Asian cuisine.

The history of curry is complicated and interwoven with colonialism in Southeast Asia. Archaeologists have traced the use of ground spices in India back to 2000 BCE, including fennel, cumin, and tamarind. The concept of curry we have today was formed through colonialism, when the English combined and altered traditional Southeast Asian dishes to appeal to British consumers. Since then, the popularity of curry has exploded across the world, leading to variations of the dish in many countries. Below, you’ll find information on modern variations of Indian, Thai, and Japanese curries, including key differences that make them each unique!   

Indian Curry

Indian curries are often started with dry spices such as coriander, turmeric, cumin, fenugreek, ginger, and chili powder which create rich, powerful flavors. Indian curry often utilizes dairy, such using yogurt sauce to marinate meats. In Southern India, coconut milk is a commonly used component, rather than dairy. Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries. Delicious breads such as naan and roti are common pairings. Popular dishes include vindaloo, korma, tikka masala, and dahl. Vindaloo is a spicy, tomato-based curry that usually contains beef. Korma contains meat braised in ghee, a type of clarified butter, or yogurt. Tikka masala is commonly prepared with yogurt marinated chicken. The key ingredient of dahl is lentils, which makes for a great protein-rich vegetarian recipe.

Thai Curry

Thai curry is commonly found in three major categories: Green, Yellow, and Red. While Thai dishes are famous for their spice, green curries are often the mildest, red the hottest, and yellow somewhere in the middle. Green curry often contains notes of coriander, basil, lime, lemongrass, and green chiles. Yellow curry commonly utilizes spices such as turmeric, coconut, ginger, and lemongrass. Red chili peppers, pepper, garlic, and fish sauce are commonly found in red curries. A signature ingredient of many Thai curries is coconut milk, which adds an element of creamy sweetness. Thai curries are traditionally started with a curry paste, rather than dry spices, and have a thinner consistency than other cuisines. Vegetables, chicken, and seafood are common ingredients, and Thai curry is often served over noodles or with rice and topped with fresh ingredients such as mint or cilantro.

Japanese Curry

One aspect of Japanese curry that sets it apart from other cuisines is the use of a roux (made of spices, flour, and oil or butter) which gives Japanese curry a distinct brown color and a thicker, stew-like consistency. Roux is commonly sold in pre-made cubes, which can make cooking homemade Japanese curry easier if you are new to the process! While Japanese curry has a diverse flavor profile, it often contains spices such as turmeric, star anise, fennel, and chili. A signature ingredient is the use of an orange peel, or other citrus flavors, within the curry. Japanese curry often contains pork and is served over rice or udon noodles.

In our Community Cooking Classes this past week, we made a delicious Lentil Coconut Curry. This recipe contains components from a variety of cuisines. The use of dry spices and lentils are popular in many Indian curries, while the use of coconut milk is a staple of Thai and Southern Indian dishes. This recipe is delicious, colorful, and packed full of protein and fiber – access it HERE, and give it a try at home! Happy cooking!

By Sophia Orsinelli

JVC Northwest AmeriCorps Nutrition Educator