Quote:
Originally Posted by capt_noonie  I was gonna say prob lemongrass.
Other than coconut milk the ingredients are pretty much the same, just in different ratios. Thai curries also have turmeric I guess just not as much. I love both Thai and Indian. Just depends on my mood. I think Indian curries have more fat in the curry and the Thai style has it floating on top, if that makes sense. |
If you order in a restaurant, that is somewhat true.
There can be a lot of fat in both. Thai has the coconut milk and East Indian has the Ghee (clarified butter) and sometimes coconut milk as well.
I DO love lemongrass and I even grow it at home ~ but maybe something about the cooking time and the amount of lemongrass gives that weird taste to it
When I cook a curry at home I rarely add ghee (or just enough to heavily caramelize my red onions) and if I add coconut milk I add the extra light or just replace if with homemade yogurt to get the creaminess minus the fat.
I also microwave my papadums rather than fry them in oil.