Thai Curry is ranked 33rd among the world's best-tasting stew dishes

     Along with Panang curry, which made it to the top of Taste Atlas’s list of the world's best-tasting stews, other Thai dishes also gain high marks spots in this category, including Massaman curry  at number 8, Green curry at 17, Thai curry at 33, spicy curry at 35, and rice noodles in fish curry sauce at 90.

     Thai curry is another Thai dish that is popular among Thai people and foreigners, who just can’t get enough of it. The flavor is smooth and a little sweet, from the coconut milk, with a delicious taste and spiciness. Many people may think that cooking curry is difficult, but it is not.

     Thai curry powder is fragrant with the spices that are commonly used in southern-style curry dishes. Thai people use it to cook many dishes, such as chicken curry, which is clearer than Japanese curry. However, the taste is spicier than fried crab curry powder, pork satay, mustard, and others.

     Most importantly, Thai curry paste is similar to the curry paste used in Massaman, except that coriander root, pepper, cloves, cardamom, nutmeg, cinnamon, curry powder, and ginger are not used as ingredients.

Some differences between curries around the world

     Curries are popular in countries all  around the world. Curry dishes appear in kitchens everywhere. Although they may be similar to one another in several ways, each still has a unique, spiced flavor. But what is the truth of curry in each country? Today we will answer the question with a lightning tour to India, Europe, and Japan.

     1. Indian Curry

     The Indian spices are a bit spicier than those in most other nations, making the food spicy and fragrant. Indians believe that using curry powder to cook food will lead to longevity. Therefore, many dishes use curry powder as the main ingredient, such as chicken masala or chicken curry, tandoori chicken or chicken marinated curry powder, lamb or mutton curry, among many others.

     2. European Curry

     Europeans tend to combine Indian curry powder with shallots, onions, dried garlic, and local curry paste. The spices have a mild aroma, commonly used to make soup or cream sauce, which is used to marinate various types of meat to make steaks, or else it’s made into a fine curry powder and sprinkled on stew.

     3. Japanese Curry

     Japanese cooks have created a variety of curry dishes, such as curry rice, fried pork kimchi, beef curry rice, egg-wrapped rice with curry sauce, and more. But the Japanese curry powder does not smell pungent. The spices have a mild smell, so the taste of Japanese curry will be softer than most others.

Reference: https://www.eventpop.me/blogs/hinoya-curry