The chief executive director of the Rockaway Youth Task Force in Far Rockaway, New York, Milan Taylor oversees a range of initiatives to empower young people through volunteerism and civic engagement. Outside of his professional environment, Milan Taylor is a lover of foreign foods and particularly enjoys Thai and Indian cuisine.
Although they both feature curry as a prominent menu item, Thai curries and Indian curries use different ingredients and take substantially different forms. Resembling a traditional north Indian spice mix called garam masala, the ground Indian curry powder that is common in the West today is generally yellow-orange in color and contains spices such as turmeric, cumin, coriander, fenugreek, and chili pepper. Thai curry, by contrast, contains ingredients such as lemongrass and ginger and comes in the form of a moist paste.
When compared to Indian chefs, Thai chefs typically cook curries for shorter periods of time and add coconut milk or water producing curries with a soupier consistency. While Indian curries tend to build slowly in heat, Thai curries deliver their spiciness in the very first bite.