Craving Curry

If you're at all unsure whether or not curry is for you, chances are you might not know what curry actually is! To be fair, the dishes we call curries aren't even called curries in the parts of the world where they originated. Curry as a term for a style of dish from South Asia probably came from early 19th century Great Britain, where the word kari (meaning “sauce”) was used by Indian workers living in Britain to describe this type of dish.

Two of the more popular types of curry are Thai and Indian. Both are saucy or soupy, perhaps with a gravy-like consistency, and are typically served with rice, noodles or bread. They may include meat, poultry, seafood and/or vegetables, but that's where most of their likenesses end.

Thai Curry

• Thai curries are often made with curry paste. They're known for their light, fresh taste and are commonly punctuated with citrus and herbs.
• Thai curries incorporate ingredients like fresh chiles, ginger, lemongrass, lime, shrimp paste, garlic and shallots and are often made with coconut milk.
• Thai curries are also known for their vibrant colors. Green is usually the spiciest. Red curry is less spicy and more textured. Yellow is mild and sweet.
• Thai curry is typically served with jasmine rice or rice noodles.

Indian Curry

• Indian curries are thicker than Thai curries. They're often made with a base of tomatoes and onions that are sautéed until soft and blended to create a gravy-like sauce.
• Indian curries are frequently flavored with dry spices like cumin, turmeric, coriander, red chiles and cinnamon and are commonly made with cream, butter or yogurt.
• Indian curries are usually thicker and richer than Thai curries. They're considered very warming and comforting and are typically served with basmati rice or naan.