Curry Recipes

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.

Garlic cheese and walnut dip with cream cheese, sharp cheddar, curry, paprika, chili powder, and fresh dill. An unexpectedly spiced party dip with real crunch from chopped walnuts. No cooking needed.

Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

Tender sirloin cubes marinated in soy sauce, honey, lime, and curry powder, then grilled on skewers until charred and smoky. Quick to prep, even quicker to disappear off the plate.

Hearty pinto bean and ham soup simmered low and slow with a bold herb blend of cumin, oregano, rosemary, and chili powder. A splash of sherry at the end adds warmth and depth. Pure comfort in a bowl.

Simple Indian dry curry with cabbage, carrots, and onions spiced with mustard seeds, cumin, turmeric, and cinnamon. Vegetarian, budget-friendly, and ready in 45 minutes.

Yogurt-marinated chicken skewers grilled with curry, ginger, and garlic then served over tomato-scallion rice. Marinate overnight for the juiciest, most flavorful kabobs at your next cookout.

Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.

New Delhi spiced chicken with turmeric, curry, coriander, and ginger-coated chicken breast stir-fried with tomatoes, peppers, raisins, and a splash of sherry. Indian-inspired and ready in 40 minutes.

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.