Are you ready to spice up your dinner routine? Look no further than the world of curries! With their rich flavors, vibrant colors, and aromatic spices, these dishes are sure to tantalize your taste buds. In this article, we’ll take a culinary journey around the globe, exploring 20 mouthwatering curry recipes that will add a kick to any meal.
From classic Indian dishes like Butter Chicken and Massaman Beef Curry, to Southeast Asian favorites like Thai Green Curry and Malaysian Rendang Curry, there’s something for everyone in this spicy collection. Whether you’re a seasoned chef or just starting your cooking journey, these recipes are sure to inspire you to get creative with your kitchen arsenal.
In the following pages, we’ll dive into each of these 20 curry recipes, sharing step-by-step instructions, helpful tips, and variations to suit every taste. So grab your apron, sharpen your knives, and let’s get cooking!
Thai Green Curry with Chicken and Coconut Milk
Experience the bold flavors of Thailand with this creamy and aromatic green curry recipe, featuring juicy chicken and coconut milk.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, Thai basil, bamboo shoots)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and chicken; cook until chicken is browned, about 5 minutes.
3. Add mixed vegetables, curry paste, coconut milk, and chicken broth. Stir to combine.
4. Bring to a simmer and cook for 10-12 minutes, or until chicken is cooked through and sauce has thickened slightly.
5. Season with salt and pepper, to taste. Garnish with fresh cilantro.
Cooking Time: 20-22 minutes
Japanese Vegetable Curry with Tofu
This Japanese-inspired curry dish combines the flavors of sweet potatoes, carrots, and bell peppers with the creaminess of coconut milk and the tenderness of tofu. A perfect blend of East meets West, this recipe is a great way to spice up your dinner routine.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 2 medium carrots, peeled and sliced
– 1 large bell pepper, seeded and sliced
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu, onion, garlic, and ginger; cook until the onion is translucent.
3. Add sweet potato, carrots, and bell pepper; cook for 5 minutes.
4. Stir in curry powder, turmeric, and coconut milk.
5. Bring to a simmer and let cook for 15-20 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Indian Butter Chicken with Creamy Tomato Sauce
Discover the flavors of India with this classic Butter Chicken recipe, featuring juicy chicken cooked in a creamy tomato sauce infused with aromatic spices. Serve over basmati rice or naan bread for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp garam masala powder
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tbsp butter
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat 1 tablespoon of butter in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the onions and cook until caramelized, about 8-10 minutes.
4. Add the garlic, cumin, coriander, garam masala powder, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in the diced tomatoes, heavy cream, and cooked chicken. Simmer for 10-12 minutes or until the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves. Serve hot over basmati rice or naan bread.
Cooking Time: 20-25 minutes
Massaman Beef Curry with Potatoes and Peanuts
A flavorful and aromatic Thai-inspired curry that combines tender beef, creamy potatoes, crunchy peanuts, and a rich Massaman spice blend. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 500g beef strips (sirloin or ribeye)
– 2 large potatoes, peeled and diced
– 1/4 cup peanuts
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons Massaman curry paste
– 1 tablespoon vegetable oil
– 2 cups beef broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 3 minutes.
2. Add garlic, curry paste, and beef strips. Cook until the beef is browned, about 5 minutes.
3. Add potatoes, broth, coconut milk, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let it cook for 20-25 minutes or until the potatoes are tender.
5. Stir in peanuts and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Red Curry Shrimp with Pineapple and Bell Peppers
Experience the harmonious blend of spicy and sweet flavors with this Red Curry Shrimp recipe, featuring succulent shrimp cooked with pineapple, bell peppers, and aromatic spices.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons red curry paste
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, green), sliced
– 1 cup fresh pineapple chunks
– 1 tablespoon fish sauce (optional)
– 1 teaspoon palm sugar (or brown sugar)
– Salt and pepper, to taste
– Cooking oil or coconut oil, for sautéing
Instructions:
1. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the red curry paste and cook for 1 minute, stirring constantly.
4. Add the shrimp, bell peppers, and pineapple; stir to combine.
5. Cook for 4-6 minutes or until the shrimp are pink and cooked through.
6. Season with fish sauce (if using), palm sugar, salt, and pepper to taste.
Cooking Time: 12-15 minutes
Malaysian Rendang Curry with Slow-Cooked Beef
Rendang curry is a beloved dish from Malaysia and Indonesia, typically made with slow-cooked meat in a rich and spicy sauce. This recipe combines the bold flavors of rendang with tender slow-cooked beef for a comforting and flavorful meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup coconut milk
– 1/2 cup water
– 2 tablespoons curry paste (rendang style)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant.
2. Add beef and cook until browned, about 5 minutes.
3. Add coconut milk, water, curry paste, cumin, turmeric, salt, and black pepper. Stir to combine.
4. Bring to a simmer, then reduce heat to low and cook, covered, for 2-3 hours or overnight.
5. Garnish with cilantro leaves before serving.
Cooking Time: 2-3 hours
Yellow Chickpea Curry with Turmeric and Spinach
This vibrant curry is a flavorful and nutritious twist on traditional chickpea dishes, packed with the anti-inflammatory benefits of turmeric and the nutrients of spinach.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups spinach leaves
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions, garlic, and ginger; cook until softened.
2. Add cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
3. Stir in chickpeas, spinach, diced tomatoes, and water or broth. Bring to a simmer.
4. Reduce heat to low and let curry cook for 20-25 minutes, stirring occasionally, until flavors have melded and spinach has wilted.
Cooking Time: 25 minutes
Panang Curry with Pork and Kaffir Lime Leaves
A rich and flavorful Thai curry made with tender pork, creamy coconut milk, and the unique aroma of kaffir lime leaves.
Ingredients:
– 1 pound boneless pork shoulder or neck, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4-6 kaffir lime leaves
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon Panang curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro or Thai basil leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add pork and cook until browned, about 5 minutes.
2. Remove pork from the pan and set aside. Add kaffir lime leaves, garlic, and ginger to the pan; cook for 1 minute.
3. Stir in curry paste and cook for another minute.
4. Pour in coconut milk and water, bringing to a simmer.
5. Return pork to the pan, season with salt and pepper. Reduce heat to low and let cook for 20-25 minutes or until pork is tender.
6. Garnish with fresh herbs and serve over steamed rice.
Cooking Time: 25-30 minutes
Jamaican Curry Goat with Scotch Bonnet Peppers
Experience the bold flavors of Jamaica with this aromatic and spicy curry goat recipe, featuring scorching hot Scotch Bonnet peppers.
Ingredients:
– 1 lb boneless goat meat (or beef or lamb), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 Scotch Bonnet peppers, chopped
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups coconut milk
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened (5 minutes).
2. Add garlic, Scotch Bonnet peppers, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add goat meat and stir to combine. Cook for 5 minutes or until browned.
4. Pour in coconut milk and season with salt and black pepper.
5. Simmer for 30-40 minutes or until the sauce thickens and the goat is tender.
Cooking Time: 45-60 minutes
Thai Massaman Curry with Sweet Potatoes and Cashews
Experience the rich flavors of Thailand with this sweet and savory curry dish featuring tender sweet potatoes, crunchy cashews, and a depth of spice from Massaman curry paste.
Ingredients:
– 1 large onion, diced
– 2 medium sweet potatoes, peeled and cubed
– 1/4 cup unsalted cashews
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add sweet potatoes, cashews, garlic, and curry paste. Cook for an additional 2-3 minutes, stirring frequently.
3. Pour in coconut milk and water or broth. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 20-25 minutes, or until sweet potatoes are tender.
5. Season with salt to taste.
6. Garnish with cilantro and serve over rice or noodles.
Cooking Time: 30-35 minutes
Korean Curry Rice with Carrots and Onions
Savor the warm, aromatic flavors of Korea’s national dish, with a twist! This recipe combines the classic curry rice bowl with sweet carrots and caramelized onions for added depth.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 2 medium carrots, peeled and grated
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook until caramelized (about 8 minutes).
3. Add carrots, garlic, and ginger; stir-fry for 3-4 minutes or until tender.
4. Stir in chili flakes and cook for 1 minute.
5. Combine cooked rice with the curry mixture, seasoning with salt and pepper to taste.
Cooking Time: 20-25 minutes
Vegan Lentil Curry with Coconut and Cilantro
This flavorful curry is a perfect blend of Indian spices, coconut creaminess, and fresh cilantro. A hearty and nutritious meal that’s easy to make and packed with plant-based goodness.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1/4 cup chopped fresh cilantro, for garnish
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté onions and garlic in a little water until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper (if using). Cook 1 minute.
3. Stir in lentils, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 45 minutes
Burmese Chicken Curry with Shallots and Ginger
This recipe is a classic Burmese dish that combines the rich flavors of chicken, shallots, ginger, and curry paste. With its aromatic spices and creamy coconut milk, this curry is sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large shallots, thinly sliced
– 2 inches of fresh ginger, peeled and grated
– 2 tablespoons Burmese curry paste (or substitute with Thai red curry paste)
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add sliced shallots and cook until caramelized, about 5 minutes.
3. Add grated ginger and cook for an additional minute.
4. Add chicken pieces and cook until browned on all sides, about 5-6 minutes.
5. Stir in curry paste and cook for 1 minute.
6. Pour in coconut milk and chicken broth. Bring to a simmer.
7. Reduce heat to low and let curry simmer for 20-25 minutes or until the chicken is cooked through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves and serve over steamed rice.
Cooking Time: 30-35 minutes
Sri Lankan Fish Curry with Tamarind and Coconut
A flavorful and aromatic curry that showcases the best of Sri Lankan cuisine, this fish curry is a staple dish in many Sri Lankan households. With the perfect balance of tangy tamarind, rich coconut milk, and spices, it’s a delight to the taste buds.
Ingredients:
– 1 lb fish pieces (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 cup tamarind paste
– 1/4 cup coconut milk
– 1/4 cup water
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened (3-4 minutes).
2. Add garlic, ginger, tamarind paste, cumin, curry powder, and salt. Cook for 1 minute.
3. Add fish pieces and stir to coat with the spice mixture. Cook for 5 minutes or until the fish is cooked through.
4. Stir in coconut milk and water. Bring to a simmer and cook for an additional 2-3 minutes.
5. Garnish with fresh cilantro and serve over rice or roti.
Cooking Time: 15-20 minutes
Bangladeshi Egg Curry with Mustard Oil and Green Chilies
Bangladeshi Egg Curry with Mustard Oil and Green Chilies: A flavorful and spicy curry that combines the richness of eggs with the pungency of mustard oil and green chilies. This popular Bangladeshi dish is a staple in many households.
Ingredients:
– 4 eggs
– 1/2 cup mustard oil
– 3-4 green chilies, chopped
– 1 small onion, finely chopped
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Beat the eggs in a bowl and set aside.
2. Heat the mustard oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the chopped green chilies and sauté for another minute.
4. Pour in the beaten eggs and stir gently to distribute the spices evenly.
5. Add the cumin powder, turmeric powder, and salt. Stir well to combine.
6. Simmer the curry for 5-7 minutes or until the eggs are cooked through.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Singaporean Curry Laksa with Noodles and Prawns
This aromatic and flavorful curry laksa recipe combines the richness of coconut milk, the warmth of spices, and the sweetness of prawns, all wrapped up in a springy noodle dish. Perfect for a comforting meal or a satisfying snack.
Ingredients:
– 200g rice noodles
– 1/2 cup curry paste (store-bought or homemade)
– 2 cups coconut milk
– 4 prawns, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a large wok or pan over medium heat. Add garlic and ginger, stir-frying until fragrant (30 seconds).
3. Add curry paste and stir-fry for 1 minute.
4. Pour in coconut milk and bring to a simmer. Add prawns and cook until pink and cooked through (2-3 minutes).
5. Season with salt and pepper to taste.
6. Serve the curry mixture over noodles, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Afghan Lamb Curry with Cardamom and Yogurt
Afghan Lamb Curry with Cardamom and Yogurt Recipe
A classic Afghan dish that combines the rich flavors of lamb, cardamom, and yogurt, perfect for a cozy night in.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) diced tomatoes
– 1 cup plain yogurt
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Reduce heat to medium-low, add onions, garlic, ginger, cumin, coriander, cinnamon, and cardamom. Cook, stirring occasionally, until the mixture is fragrant and the lamb is coated, about 10 minutes.
3. Stir in diced tomatoes and yogurt. Bring to a simmer.
4. Reduce heat to low and let curry cook, covered, for 1 1/2 hours or overnight.
5. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: 1 hour 30 minutes
Cambodian Amok Curry with Fish and Banana Leaves
Experience the unique flavor of Cambodia’s national dish, Amok, which combines tender fish, aromatic spices, and fragrant banana leaves. This recipe is a simplified version of this beloved dish.
Ingredients:
– 1 pound fish fillets (such as catfish or tilapia), cut into small pieces
– 2 cups coconut milk
– 2 tablespoons curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 banana leaves (fresh or frozen)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, sauté the fish, onion, garlic, and ginger until the fish is cooked through.
3. Add curry paste, coconut milk, salt, and pepper. Stir well.
4. Place a banana leaf on a baking sheet, then spoon the fish mixture onto the center of the leaf, leaving a 1-inch border around the edges.
5. Fold the leaf over the filling, forming a neat package.
6. Repeat with remaining ingredients.
7. Bake for 20-25 minutes or until the fish is cooked and the banana leaves are fragrant.
Cooking Time: 20-25 minutes
Fijian Chicken Curry with Coconut Cream and Lime
Fijian Chicken Curry with Coconut Cream and Lime: A flavorful and aromatic curry that combines the richness of coconut cream, the brightness of lime, and the tender juiciness of chicken. This recipe is a perfect representation of Fijian cuisine’s blend of Indian and Pacific Island influences.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 medium onions, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) coconut cream
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste
• Fresh lime juice, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until browned, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne (if using). Cook for 1 minute.
3. Add chicken and cook until browned on all sides, about 5-6 minutes.
4. Pour in coconut cream and stir to combine. Bring to a simmer.
5. Reduce heat to medium-low and let curry simmer for 10-12 minutes or until chicken is cooked through.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh lime juice.
Cooking Time: 20-22 minutes
South Indian Eggplant Curry with Mustard Seeds and Curry Leaves
Experience the bold flavors of South India with this aromatic curry, where tender eggplant is infused with the warmth of mustard seeds and curry leaves.
Ingredients:
– 2 medium eggplants, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili flakes (optional)
– Salt, to taste
– 2 tablespoons mustard seeds
– 6-8 curry leaves
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and chili flakes (if using). Cook for 1 minute.
4. Add eggplant and cook until tender, about 5-7 minutes.
5. Stir in mustard seeds, curry leaves, diced tomatoes, and water or broth.
6. Reduce heat to low and simmer, uncovered, for 10-15 minutes or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: Approximately 25-30 minutes
Summary
Get ready to spice up your dinner routine with these 20 mouthwatering curry recipes from around the world! From Thai green curry to Japanese vegetable curry, Indian butter chicken to Malaysian rendang curry, and many more, this collection offers a flavor explosion of international proportions. Whether you’re in the mood for something creamy and mild or bold and spicy, there’s a recipe here to tantalize your taste buds. So why settle for just one when you can have 20 delicious options? Dive into this culinary journey and discover new flavors to add some excitement to your mealtime!
