Are you tired of the same old dinner routine? Look no further! Spicy curries are a flavorful and exotic way to spice up your mealtime. With their rich aromas, bold flavors, and vibrant colors, these dishes are sure to delight even the most discerning palates. From the creamy coconut milk-based sauces of Southeast Asia to the fragrant spices of India and the Middle East, there’s a spicy curry out there for everyone.
In this article, we’ll take you on a culinary journey around the world, showcasing 20 mouthwatering spicy curry recipes that will make your taste buds do the tango. Whether you’re in the mood for something classic and comforting or adventurous and exotic, these curries are sure to satisfy your cravings. So grab your apron, sharpen your knives, and get ready to cook up a storm!
Thai Green Curry with Chicken and Vegetables
A flavorful and aromatic Thai dish that combines juicy chicken, crisp vegetables, and a creamy green curry sauce. Perfect for a quick and satisfying meal!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp Thai green curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and chicken; cook until chicken is browned, about 5 minutes.
3. Add mixed vegetables and cook until tender, about 3-4 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and water or broth; bring to a simmer.
6. Reduce heat to low and let sauce thicken, about 10-12 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves.
9. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Japanese Chicken Katsu Curry
A twist on traditional Japanese katsu, this recipe combines the crispy fried chicken with a rich and creamy curry sauce.
Ingredients:
– 4 boneless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg, beaten
– 1 cup curry sauce (see below for recipe)
– Vegetable oil for frying
Curry Sauce:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
Instructions:
1. Prepare the chicken by seasoning with salt and pepper.
2. Dip each chicken breast in flour, then egg, then panko breadcrumbs.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the breaded chicken until golden brown and crispy, about 5-6 minutes per side.
5. Serve with curry sauce (recipe below).
Cooking Time: 20-25 minutes
Indian Butter Chicken Curry
This classic Indian Butter Chicken Curry recipe is a staple of North Indian cuisine, with marinated chicken cooked to perfection in a rich and creamy tomato-based curry sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium tomatoes, pureed
– 2 tablespoons butter
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons heavy cream
– 1 tablespoon tomato puree (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Marinate the chicken in yogurt, cumin, coriander, garam masala, salt, and pepper for at least 30 minutes.
2. Cook the chicken in butter until browned, then set aside.
3. In a separate pan, sauté the onions, garlic, and spices until fragrant.
4. Add the pureed tomatoes, heavy cream, and tomato puree (if using). Simmer for 5-7 minutes or until the sauce thickens.
5. Return the cooked chicken to the curry sauce and simmer for an additional 2-3 minutes.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 30-40 minutes.
Massaman Beef Curry with Potatoes
This Massaman beef curry is a twist on the classic Thai dish, adding potatoes for a satisfying and filling meal. The sweet and slightly spicy flavors of this curry will transport your taste buds to the streets of Bangkok.
Ingredients:
– 500g beef strips (sirloin or ribeye)
– 2 medium-sized potatoes, peeled and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Massaman curry paste
– 2 cups coconut milk
– 1 cup beef broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
2. Add more oil if needed, then sauté onion and garlic until softened.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add potatoes, coconut milk, and broth. Bring to a simmer and cook for 15-20 minutes or until potatoes are tender.
5. Return beef to the pan and season with salt and pepper to taste.
6. Garnish with cilantro leaves (if using) and serve hot over rice or noodles.
Cooking Time: Approximately 30-40 minutes
Vegetable Coconut Curry with Chickpeas
This aromatic and flavorful curry is a perfect blend of Indian spices, creamy coconut milk, and nutritious chickpeas. It’s an easy and satisfying vegetarian option for a weeknight dinner or a special occasion.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium carrots, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the onion, carrots, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Stir in ginger, cumin, curry powder, turmeric, and paprika; cook for 1 minute.
4. Add chickpeas, coconut milk, and broth; bring to a simmer.
5. Reduce heat to low and let curry cook, uncovered, for 20-25 minutes or until thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Panang Curry with Shrimp and Basil
Experience the vibrant flavors of Thailand with this creamy Panang curry dish, featuring succulent shrimp and fragrant basil. This recipe is perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups coconut milk
– 2 tablespoons Panang curry paste
– 1/2 cup water
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Fresh lime wedges (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and shrimp; cook until pink, about 3-4 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk, water, and basil; bring to simmer.
5. Reduce heat to low and let cook for 5-7 minutes or until sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional basil if desired.
Cooking Time: 15-20 minutes
Red Lentil and Spinach Curry
Red Lentil and Spinach Curry Recipe
A flavorful and nutritious vegetarian curry made with red lentils, spinach, and aromatic spices.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup fresh spinach leaves
– Salt and pepper, to taste
– Cooking oil or ghee, for greasing
Instructions:
1. In a large saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Heat oil in a pan over medium heat. Add onion and cook until softened (5 minutes). Add garlic and cook for 1 minute.
3. Stir in cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, or until fragrant.
4. Add diced tomatoes, cooked lentils, and spinach to the pan. Season with salt and pepper to taste.
5. Simmer for an additional 10-15 minutes, or until the flavors have melded together and the spinach has wilted.
Cooking Time: Approximately 45-50 minutes
Malaysian Fish Curry with Tamarind
Experience the bold flavors of Malaysian cuisine with this hearty fish curry recipe, infused with the tangy sweetness of tamarind.
Ingredients:
– 1 pound fish fillet (such as tilapia or catfish), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup tamarind paste
– 1 cup coconut milk
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add fish pieces and cook until lightly browned.
4. Stir in tamarind paste, curry powder, salt, and pepper.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let curry cook for 10-12 minutes or until fish is cooked through.
7. Garnish with fresh cilantro leaves and serve over steamed rice.
Cooking Time: 15-18 minutes
Jamaican Goat Curry with Scotch Bonnet
This flavorful curry dish is a classic Jamaican staple, perfect for special occasions or cozy weeknights. The addition of scotch bonnet peppers adds a spicy kick that will leave you craving more.
Ingredients:
– 1 pound goat meat (or beef/ lamb), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (use gloves when handling)
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups goat milk or coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened.
2. Add garlic, Scotch bonnet pepper, curry powder, cumin, turmeric, salt, and black pepper. Cook 1 minute.
3. Add goat meat; cook until browned.
4. Pour in milk and bring to a simmer.
5. Reduce heat to low and let cook for 1 1/2 hours or until goat is tender.
6. Garnish with cilantro leaves and serve over rice or with roti.
Cooking Time: 1 1/2 hours
Thai Yellow Curry with Pineapple and Tofu
A vibrant and flavorful curry that combines the sweetness of pineapple with the creaminess of coconut milk, served over a bed of fluffy rice. This recipe is a twist on traditional Thai yellow curry, perfect for a quick weeknight dinner.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, and snap peas)
– 1 cup pineapple chunks
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai yellow curry paste
– 2 cups coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu, mixed vegetables, and pineapple; cook until the vegetables are tender.
3. Add garlic, ginger, and curry paste; stir-fry for 1 minute.
4. Pour in coconut milk; bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Lamb Rogan Josh with Fragrant Spices
A classic Indian dish from the Kashmir region, Lamb Rogan Josh is a flavorful and aromatic stew that combines tender lamb with fragrant spices. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onions, garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook, stirring occasionally, for 5-7 minutes or until the onions are soft and lightly caramelized.
3. Stir in diced tomatoes and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until lamb is tender.
4. Season with salt to taste. Garnish with fresh cilantro leaves.
Cooking Time: 1 hour 30 minutes
Chana Masala (Spicy Chickpea Curry)
Chana Masala is a popular Indian dish that combines the creamy flavor of chickpeas with aromatic spices and a hint of heat. This recipe is a simplified version of the traditional North Indian recipe, perfect for a quick and delicious meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they are translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, diced tomatoes, and vegetable broth. Season with salt to taste.
5. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce has thickened.
6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Burmese Pork Curry with Turmeric
This recipe combines the rich flavors of pork, turmeric, and a blend of spices to create a hearty and aromatic curry. A staple dish in Burmese cuisine, this curry is best served with steamed rice or roti.
Ingredients:
– 1 lb boneless pork shoulder or pork belly, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups coconut milk
– 2 tablespoons fish sauce (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, ginger, turmeric, curry powder, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add the pork and cook until browned, about 5-7 minutes.
4. Pour in the coconut milk and fish sauce (if using). Bring to a simmer and let cook for 20-25 minutes or until the pork is tender.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Eggplant and Potato Curry
A flavorful and aromatic curry that combines the tender flesh of eggplant with the comforting sweetness of potatoes. This recipe is a perfect blend of Indian spices and Mediterranean flavors, sure to delight your taste buds.
Ingredients:
– 2 medium eggplants, sliced into 1-inch rounds
– 2 large potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add eggplant and potatoes; cook until vegetables are tender, about 10-12 minutes.
5. Stir in coconut milk and season with salt to taste.
6. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
7. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Bangladeshi Prawn Curry with Mustard
Bangladeshi Prawn Curry with Mustard Recipe
This classic Bangladeshi prawn curry recipe is a flavorful and aromatic delight, perfect for special occasions or everyday meals. The addition of mustard seeds adds a tangy and unique twist to this spicy curry.
Ingredients:
– 250g large prawns, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon mustard seeds
– Salt, to taste
– 2 cups water or prawn broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Add prawns and mustard seeds. Cook for 2-3 minutes or until the prawns are pink.
4. Add water or broth and bring to a simmer. Reduce heat to low and cook for 10-15 minutes or until the curry thickens slightly.
5. Season with salt and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Jackfruit Curry with Coconut Milk
Experience the rich flavors of Indian cuisine with this creamy and aromatic vegan jackfruit curry recipe, featuring coconut milk as its creamy base.
Ingredients:
– 1 can jackfruit (in brine), drained and chopped
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chopped jackfruit and cook until heated through, about 2-3 minutes.
4. Stir in coconut milk and season with salt and black pepper to taste.
5. Simmer the curry over low heat for 10-15 minutes or until the flavors have melded together.
6. Garnish with fresh cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Afghan Lamb and Spinach Curry
This hearty Afghan curry combines tender lamb with fresh spinach, aromatic spices, and a hint of cumin. Perfect for a cozy dinner or special occasion, this recipe serves 4-6 people.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups fresh spinach leaves
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Reduce heat to medium, add remaining 1 tablespoon of oil. Cook onions and garlic until softened, about 3 minutes.
4. Add cumin, coriander powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
5. Add lamb back into pot, followed by diced tomatoes, salt, and black pepper. Stir to combine.
6. Bring curry to a simmer, then reduce heat to low and cook, covered, for 45-60 minutes or until lamb is tender.
7. Stir in fresh spinach leaves during the last 10 minutes of cooking.
Cooking Time: 45-60 minutes
Sri Lankan Chicken Curry with Pandan Leaves
Sri Lankan Chicken Curry with Pandan Leaves: A flavorful and aromatic curry made with chicken, onions, garlic, ginger, and the unique addition of pandan leaves. This recipe is a perfect blend of Sri Lankan and Southeast Asian flavors.
Ingredients:
– 1 lb boneless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2-3 pandan leaves (fresh or frozen)
– 1 tsp curry powder
– 1/2 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– Salt, to taste
– 2 cups coconut milk
– 1 cup water
– Vegetable oil for frying
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add the chicken and cook until browned on all sides.
4. Add pandan leaves, coconut milk, water, and salt. Stir well to combine.
5. Bring to a simmer and let cook for 20-25 minutes or until the chicken is cooked through.
6. Serve hot with steamed rice or roti.
Cooking Time: 20-25 minutes
Sweet Potato and Peanut Curry
A flavorful and nutritious twist on traditional Indian cuisine, this Sweet Potato and Peanut Curry is a perfect blend of sweet and savory flavors.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon peanut oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red pepper flakes (optional)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pan, heat the peanut oil over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, turmeric, and red pepper flakes (if using). Cook for an additional minute.
4. Add the diced sweet potatoes and stir to combine.
5. Pour in the coconut milk and season with salt and pepper to taste.
6. Simmer the mixture for 15-20 minutes or until the sweet potatoes are tender.
7. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Cambodian Amok Curry with Fish
Amok curry, a national dish of Cambodia, is a flavorful and aromatic curry cooked in banana leaves. This recipe features fish as the protein, wrapped in banana leaves to create a tender and moist result.
Ingredients:
– 1 pound fish fillets (any white fish works well)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 cups coconut milk
– 1 cup curry paste
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 banana leaves (fresh or frozen)
Instructions:
1. Preheat oven to 375°F.
2. Cut the fish into small pieces and season with salt and pepper.
3. In a pan, heat oil over medium-high. Add garlic and ginger; cook until fragrant.
4. Add curry paste and cook for 1 minute.
5. Add coconut milk and bring to a simmer.
6. Place fish pieces in banana leaves, spooning the curry mixture over them.
7. Fold leaves over the filling and seal with toothpicks (if using frozen leaves, cut a slit at the top).
8. Bake for 15-20 minutes or until fish is cooked through.
Cooking Time: 15-20 minutes
Summary
Discover the bold flavors of international cuisine with these 20 spicy curry recipes. From Thai green curry with chicken and vegetables to Indian butter chicken curry, Japanese chicken katsu curry, and many more, this collection has something for every taste bud. With a range of protein sources, including chicken, beef, lamb, fish, shrimp, tofu, and chickpeas, as well as vegan and vegetarian options, you’ll never get bored with the same old recipes. Get ready to spice up your dinner routine with these flavorful and aromatic curry dishes!
