Curry Recipes

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Indonesian Chicken and Rice is a 20-minute stir-fry with curry, ginger, soy sauce, and chopped peanuts - a nasi goreng-inspired weeknight dinner built on leftover cooked rice.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Spiced vegetable couscous with curry, cumin, and coriander, loaded with broccoli, carrots, bell pepper, chickpeas, and raisins. A colorful vegan meal made entirely in the microwave.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

Shredded turkey breast stir-fried with red bell pepper and scallions in a glossy honey-soy-curry sauce with sesame oil and cilantro. A fast, lean Thai-inspired weeknight dinner in 30 minutes.

Crispy Thai chicken curry patties with red curry paste, coconut milk, fish sauce, and green beans, served with a tangy cucumber-peanut dipping sauce. Authentic street food at home.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Beef satay skewers with a homemade curried peanut dipping sauce. Sirloin cubes broiled on bamboo skewers and served with a rich, spicy peanut butter sauce.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

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