Curry

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

For the best version of this mussel curry, use fresh mussels, not frozen mussels on the half shell.

Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious.

The simple spices used in the sauce lend this chicken korma a lovely warmth while cashews, poppy seeds, and onions bring creaminess.

Whole cashews are the star of this comforting Sri Lankan curry. They simmer and soften enough to sip up luscious coconut milk, scented with ginger, cumin, turmeric, and fennel.

Enough cannot be said of the Sri Lankan delicacy black pork curry. It is a delicious and truly flavorful dish—every family has their own generational recipe. 

This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.

Hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.

This vibrantly colored mango curry is authentically Keralan, and one we’d typically pair with a fish curry and accompany with rice.

Green curry with chicken and eggplant from Chef Hong Thaimee.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

Made of chiles, garlic, basil, shallots, lemongrass, and ginger—green curry paste packs amazing flavor.

This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.

Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer. 

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes.

Keep this curry paste in a jar in the refrigerator for up to 1 week.

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

Have half an hour? That’s all you need to make Thai-inspired curry noodle bowls (with steak!).