328 red curry recipes

Bombay nut and raisin mix with almonds, pine nuts, and cashews toasted in curry butter with garlic, Worcestershire, and broken pretzels. A sweet-savory-spicy snack mix.

French-fried beef liver strips with a curried sour cream dipping sauce. Crispy, golden liver bites served as an appetizer with a creamy, spicy fiesta dip.

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

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.

Three onion dip variations using dry soup mix and sour cream: spinach onion, cheddar onion with pimentos, and Indian curry onion with peanuts and yogurt.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Forbidden City Chicken baked in a soy sauce, curry, cinnamon, and ginger glaze with sesame seeds. A fusion-style roasted chicken with warm spices and bold, salty-sweet flavor.

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can't buy in a bottle.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

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.