74 spicy curry recipes

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Spicy and tasty way to have potatoes. You can use any type of Thai curry. I use a taste of Thai Panang Curry Paste.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

A spicy and delicious curry recipe that can be served over rice or noodles.

Curried mayonnaise with red curry paste, saffron, and lime juice blended smooth. A five-minute condiment that transforms sandwiches, tuna salad, and cold cuts with warm, spicy depth.

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.

Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Toasted cumin and garlic stirred into cool yogurt with fresh tomatoes, green onions, and chopped mint. This chilled Indian-style raita is the condiment that tames spicy curries and livens up grilled meats.

Raita with tomato, cucumber, scallions, and cilantro in a yogurt base with bloomed cumin and ginger. A cooling Indian condiment that tames spicy curries and adds a tangy, creamy contrast to any meal.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.