Curry Recipes

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Homemade curry powder with coriander, cumin, turmeric, ginger, saffron, dry mustard, and allspice. A warm, aromatic blend you can customize to your heat preference.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.