Curry isn’t one fixed recipe, but an umbrella term for dishes made with all kinds of spices, sauces and cooking methods. Here you’ll find everything from a sour Southern Thai fish curry and creamy coconut curries to Punjabi beans and slow-braised meat. Choose based on what you’re in the mood for: light and fresh, mild and creamy, or deeply spiced with a sauce that has had time to reduce gently.
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Main courseCreamy coconut broth, tender chicken and egg noodles are the foundation of this Northern Thai soup. Crispy noodles, pickled mustard greens, shallot and lime bring freshness and contrast to every bowl.
Main courseRoasted cauliflower and chickpeas make this mild coconut curry hearty enough for a main course. Lime and coriander keep the creamy sauce fresh; serve with rice to soak it up.
Main courseThis Malay- and Peranakan-inspired chicken stew gets its rich flavour from a rempah slowly fried with chilli, shallot, ginger, turmeric and lemongrass. Coconut milk makes the sauce creamy, while tamarind keeps it lightly sour.
Main coursePotatoes take center stage in this fragrant kari kentang: they simmer in coconut milk with curry leaves, ginger and spices until the thick sauce clings to them. A squeeze of lime keeps everything fresh. Serve with rice or roti.
Main courseFirm tofu simmers in a creamy coconut sauce with fresh turmeric, bird’s-eye chilies and lime leaves. Rice and cool cucumber make a refreshing contrast.
LunchThin, lacy roti jala for scooping up a spoonful of fragrant curry sauce, with tender grilled eggplant as a savory filling. A contemporary, vegetable-rich lunch inspired by the Malaysian pancake.
Main courseIn this Malaysian gulai, aubergine softens in a fragrant sauce of coconut milk, chilli, turmeric, ginger and lemongrass. Served with rice and fresh cucumber, it makes a complete meal in which the mild vegetable absorbs the spices beautifully.
Main courseIn this gulai kentang, potatoes cook in a fragrant coconut sauce with ginger, turmeric, chili and lemongrass. Serve the curry with white rice; the potatoes soak up the spiced sauce and stay firm if you let them simmer gently.
Main courseFirm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.
Main courseHearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.
Main courseTender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.
Main CourseTender sweet potato cubes in a spiced coconut sauce, with lime for freshness and toasted peanuts for crunch. Serve this vegetarian curry with rice.
Main courseThis vegetarian dalca combines tender red lentils with pieces of eggplant and potato that hold their shape. Cumin, coriander, turmeric and warm spices give the sauce depth; a squeeze of lime adds a fresh note at the table.
Main courseTender pumpkin soaks up the spicy, creamy sauce, while lime and Thai basil bring freshness. Served with jasmine rice, this is a colorful main course with a lovely balance of mild sweetness, savoriness, and acidity.
Main courseThis lentil dal is on the table in about half an hour, with a simple base of onion, garlic and spices adding plenty of flavor. Everything for the dal cooks together in one pan; serve with rice if you like.