Curry Recipes

Quick curried tuna with apple and onion in a creamy sauce served over egg noodles. A fast weeknight dinner using pantry staples and canned tuna.

Barbecue spice rub with paprika, chili powder, cumin, coriander, and a hint of curry for beef steaks like T-bone, tenderloin, and sirloin. Mix once, use all grilling season.

If your in a hurry you still can make this curry dip! Easy, simple and great tasting!

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.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

A succulent curried shrimp dish that can be made in a flash!

Tropical chicken salad with curry-chutney mayo, pineapple, apple, coconut, almonds, and raisins. A 10-minute no-cook coronation-style salad served over watercress with avocado.

Quick 15-minute tuna fish curry with stir-fried apple, curry powder, and tomato sauce served over rice. A weeknight shortcut to warming Indian-inspired flavor using pantry staples.

Veal steaks pan-seared and finished in a curried onion sauce with tomato paste, evaporated milk, lemon, and a splash of cognac. A fast German-Indian crossover for weeknights.

Curried tofu veggie sandwich spread with soy mayo, green pepper, celery, sunflower seeds, and turmeric. A vegan, no-cook spread for sandwiches and crackers.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Spinach yogurt dip with a touch of kick. Musky and sweet spices compliment the spinach and tangy yogurt.

Indian egg curry with hard-boiled eggs in a creamy curry sauce spooned over toasted English muffins. A quick, protein-packed breakfast or brunch ready in 25 minutes.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Coconut-crusted baked fish with ginger, red pepper flakes, citrus butter, and a creamy curry-chutney sauce. A crispy, spiced fish dinner with tropical flavors baked at high heat.