37 Curry Recipes For When Nothing Else Will Do
Curry lovers of the world, spice up your life (with these 37 recipes). It's what the Spice Girls (and Future You) would want.
Marcus Nilsson1/37Curried Meatballs
Meltingly tender meatballs paired with a silky-smooth sauce. What's not to love?
- Shay Harrington2/37
Shrimp Curry with Chickpeas and Cauliflower
This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.
- Laura Murray3/37
Curry-Poached Chicken With Rice and Scallions
Easy, flavorful, and healthy. A poached chicken miracle!
- Alex Lau4/37
Coconut Beef Curry
There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.
- Laura Murray5/37
Chicken Curry Laksa
A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.
- Alex Lau6/37
Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry
Hearty but never heavy, this is a vegetarian entree that will have you all, "Meat, who?"
- Aya Brackett7/37
Rintaro's Beef Curry
The deep, satisfying flavor in this home-style stew makes it one to add to your fall-winter arsenal, now and forever.
- Alex Lau8/37
Curry-and-Coconut-Milk-Grilled Pork Skewers
The little bits of fatback add an extra layer of deliciousness.
- Michael Graydon and Nikole Herriott9/37
Chickpea and Eggplant Curry With Mint Chutney
The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).
- Marcus Nilsson11/37
Massaman Chicken
Let this Thai takeout favorite find its natural place at the head of your dinner table.
- Alex Lau12/37
Lemongrass Curry with Shrimp
This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.
- ALEX LAU13/37
Pad Prik King
This vegetarian Thai curry is less spicy and more fragrant than you might expect.
- Kevin Cooley14/37
Beef Panang Curry
The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.
- Ditte Isager15/37
Indian-Spiced Chicken with Tomato and Cream
Approximately one zillion times better than ordering Seamless.
- 16/37
Curried Mussels
In India, mussels are a popular choice for seafood curries, where they are often simmered in coconut milk with spices and chiles.
- Ditte Isager17/37
Chicken Khao Soi
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.
- Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio18/37
Chana Masala
A healthy, spicy, street food staple in North India.
- Photo by Alex Lau, food styling by Judy Mancini19/37
Chicken Tikka Masala
The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
- Photo by Alex Lau, styling by Sean Dooley20/37
Katsu Curry
A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.
- Laura Murray21/37
Green Curry Pork Tenderloin
Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.
- Michael Graydon + Nikole Herriott24/37
Golden Cashew-Curry Brittle
Everyone loves brittle, which is why homemade presents like this rule.
- Mark Thomas25/37
Spicy Curry Noodle Soup with Chicken and Sweet Potato
This curry dish is inspired by a Malaysian curry called laksa—it retains much of the true flavor, except this one is made with easily accessible ingredients.
- Peden + Munk26/37
Sweet Potato Curry
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests.
- 27/37
Almond-Crusted Halibut with Vegetable Curry
We use a colorful array of bell peppers and squash for the simple vegetable curry in this dish, but feel free to experiment: One reader even added pineapple.
- Peden + Munk29/37
Curried Beef Stew
Andy Ricker, chef-owner of Pok Pok, shows how the addition of a few key Thai ingredients can transform the flavor of ordinary store-bought broth into something special.
- Photo by Alex Lau, Styling by Sue Li30/37
Simple Khichari
This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.
- Alex Lau31/37
Green Curry with Brown Rice Noodles and Swiss Chard
Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
- Marcus Nilsson32/37
Green Curry Paste
Combined with coconut milk, it’s the base for your next Thai curry.
- 33/37
Pumpkin Shrimp Curry
In Thailand, kabocha, a type of squash with streaked green skin and orange interior, is simmered in a red curry until tender—just like this dish, which is your one-way ticket to Southeast Asia.
- Alex Lau34/37
Ginger Cashew Chicken Curry
Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.
- José Picayo35/37
Paneer Curry with Peas
Paneer, a fresh, mild Indian cheese, means you won't even miss meet—in fact, we're pretty sure this will be your Indian go-to from here on out.
- Misha Gravenor Photography36/37
Creamy Pumpkin and Cashew Curry
The subtle sweetness of cashews is a perfect match for the creamy sugar pumpkin in this dish.
- Alex Lau37/37
Curried Ground Shrimp and Noodles
Reason alone to take a trip down your supermarket’s international aisle.