79 curry rice recipes

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Traditional Indian dopiazza chicken curry slow-simmered with golden onions, coriander, cumin, and tomatoes until fork-tender. "Do pyaza" means double onion, and this 2-hour braise delivers deep, layered flavor.

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Goong Pad Pong Garee: Thai curried shrimp stir-fried with garlic, fish sauce, oyster sauce, bell peppers, and sweet basil. From skillet to plate in 15 minutes. Serve over jasmine rice for an authentic Thai dinner.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.