The word curry comes from the Tamil word kari, which simply means “sauce or relish for rice,” and reflects just how different curries can be in different regions (and even in different households).
Native to India and modern-day Pakistan, curry recipes traveled regionally (and beyond) with immigrants and colonizing Westerners, and were adapted to suit regional, national, religious, or family traditions.
A traditional Thai curry begins with a paste of fresh herbs and ground spices, hot chilies, coconut milk, and even aromatic leaves (such as Kaffir Lime Leaves (makrut)), that is cooked with meat, seafood, vegetables or fruit.
Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves along with a mix of spices, while Indian dishes tend to more exclusively use dry spices. Thai curries also tend to be more soup-y compared to their thicker Indian curry cousins.