115 different curry recipes from 19 different countries. If you thought Indian and Thai curry was all that existed, let me introduce you to South African. Or Japanese. Or Indonesian.
Unlike my Chinese dessert guide, which I categorized by flavors, this curry recipe guide is sorted by nationality so you can dive right in to the specific cuisines that interest you. I also have a ramen guide if you’re into that.
Check it out, and make one or two while you are at it! Comment below if you know any I missed!
India is where curry got its start. However, there are regional differences throughout India. You could write a ton just on that, and some people have. For now, we will skim the top hits and separate into North and South India. There are big differences between their curries we will talk about later.
(Btw if you want to know my 5 favorite of all 115 curries, enter your email.)
Let’s get started on the guide!
Korma is a creamy curry made with yogurt. This is the only curry recipe so far tried personally by me. I think it is a great introduction into making your first curry. It’s not hard to make either.
Chicken is the most popular korma curry. Make sure to serve your curries with a big scoop of rice, roti, or naan. That’s the best part to me, soaking up that delicious gravy.
Kofta is an Indian dumpling made out of potatoes, paneer, sometimes meat, or vegetables. The dumplings are then deep fried. Lauki is a kind of bottle gourd that was used to make this kofta. So, this one is completely vegetarian!
Methi Matar Malai
Another vegetarian curry for the list! This curry uses fenugreek leaves and peas. If you can’t find fenugreek or maybe have never heard of it, try substituting spinach or dried celery leaves.
Butter Chicken (Murgh Makhani)
Butter chicken, or murgh makhani, is a milder, creamy version of chicken tikka masala. I’ve heard it tastes a lot like the name!
So apparently Joe Rogan the podcaster has his own curry. He went back in time and convinced people in the Kashmir province to make this tasty and spicy lamb curry. But he named it rogan josh so we wouldn’t notice.
Paneer is an Indian cottage cheese, and is commonly used in many curries. Palak is a Hindi word for spinach. So, for you parents out there, palak paneer is a great way to trick kids into eating their spinach.
This curry is for those who are down with the cheese, but not the spinach. We are switching spinach out for peas! This curry recipe is vegetarian, and can be altered easily to be vegan.
That’s not chili, that’s rajma masala! Red kidney beans are the star of this curry. Masala just means spices, but it also refers to a particular curry sauce. Rajma is actually one of the most common favorites in Delhi!
Punjabi Chole Masala
Chole means chickpeas! This chickpea curry from Punjab (a state which borders Pakistan and Kashmir) is widely beloved. Even served at many weddings!
Vegan Kofta Curry
Here’s a vegan curry right out the box, no changes needed! This curry features kofta again (deep fried dumplings) made from carrot, cabbage, lauki, beet, tofu, and zuchini.
Aloo Gajar Mater Sabzi
This North Indian curry features carrots, potatoes, and carrots. The curry sauce itself is made with tomato puree and Indian spices. I’m not sure about the name, but Google says one word is carrot. It’s vegetarian though!
That might say gravy, but that’s what curry basically is. By now we know palak is spinach. This time, we are adding corn. Corn will add a mild sweetness to this curry. The only spice added to the is curry is garam masala, so a great place to start with if you don’t have a giant spice cabinet yet.
We know masala is the curry gravy, so that must mean bhindi is okra, right? Correct! This thick okra curry is roasted with tomatoes, onion, and several spices. I’m getting hungry writing.
Dubki Wale Aloo
This curry has potatoes as the focus with a spicy gravy. It is traditionally eaten with puri, a special puffy Indian bread. From Uttar Pradesh, dubki wale aloo is commonly eaten during festivals.
Chicken Tikka Masala
I saved one of the most famous for last! Chicken tikka masala was actually created to suit British tastes, back when India was a colony. The British wanted their meat served in a gravy. And that’s how we got one of the most popular takeout items in the United Kingdom.
Not as popular as butter chicken, but still great. Paneer Lababdar features a creamy tomato and onion based sauce, with a little bit of spice from chilis.
To explain the difference between North and South Indian curry, I’ll let someone with more knowledge than me do the talking.
South Indian and North Indian are both different cuisines. South Indian having rice as a staple dish, will mostly have coconut-based & other curries and sides that goes with steamed rice. Here curries play a major role as it’s prepared for breakfast, lunch and dinner to go with the carbs.Jinoo, From Jinoo’s Kitchen
Our first fish curry on the list! This is also the first recipe with coconut milk. You can already see the differences between North and South Indian curries in this dish.
Kerala Prawns Curry (Konchu Theeyal)
This bright red konchu theeyal curry might be as spicy as it looks. More than 1 tbsp of chili powder in this recipe! Kerala is actually known as the “land of spices”, due to its extensive spice trading history.
Kerala Beef Curry
There’s a decent amount of chili powder in this Kerala beef curry too. On the bright side, both contain coconut milk, so hopefully that tones it down for you.
Coorg Pork Curry (Pandi Curry)
Coorg is a town in Southwest India, known for its coffee and pandi curry. Legend has it their warriors are descendants of Alexander The Great. They also love hockey in Coorg!
Kerala Bhindi Curry (Vendakka Kichadi)
Another big difference from the North India bhindi curry to the Kerala version. This recipe calls for fried okra, as well as grated coconut and curd, topped with some spices.
Karnataka Chicken Saaru
Saaru refers to any gravy dish from Karnataka, which is actually the state where Coorg is located. This spicy recipe calls for a pressure cooker, so you can make this Karnataka chicken saaru in under an hour!
Kerala Egg Curry
Back to Kerala one last time. This egg curry has coconut milk, garlic, ginger, green chili, and onion to name a few. Also, you can cook it in under 40 minutes!
Mutton Keema Curry
Mutton keema is minced lamb, a popular meat in India. This recipe shows you the basics to cooking with keema, as well as suggesting some variations you can try.
Andhra Egg Curry (Egg Pulusu)
This egg curry is from the Andhra region of India, a region known for spicy food. This curry has a balance of tangy and spicy to it. The tangy flavor comes from soaking a big chunk of tamarind in water.
Chettinad is a region of South India known for making their masalas fresh every time. Sounds like a great curry to learn from. Even better, this uses a pressure cooker and is done in 30 minutes!
Chicken vindaloo was brought to the region of Goa by Portuguese sailors. They would could chicken with garlic and wine, and the locals adapted this technique to their curry. Don’t worry, this curry is a little spicy, but not as crazy as it looks. Serve with rice or naan.
Gongura Mutton Curry
So, gongura is a leaf, also called sorrel in English. I’ve heard of sorrel, but never seen it to be honest. Supposedly, it gives this curry a special sour note of flavor. Not sure what can replace that.
This vegetarian ulli theeyal curry uses onions as the center of the dish. That, grated coconut, and a whole lot of fresh spices!
Mango Curry (Mambazha Pulissery)
Mango curry! I love mangoes! This sweet curry recipe calls for coconut, yogurt, and not to eat 6 mangoes before you cook them. Like most curries, it tastes even better the second day.
Jackfruit Curry (Iditchakka Pulingari)
If you’ve never seen jackfruit, you should check them out. They can weigh up to 80 lbs, the largest fruit on the planet! This curry only calls for 2 cups of jackfruit, so don’t buy a whole one.
Spinach Curry (Keerai Masiyal)
This spinach curry is made with South Indian methods. See if you can spot the differences from the North Indian curry! Also, this recipe is great for toddlers. Everything is blended so there aren’t solids.
Pakistani curry shares some similarities with those from North India. Both enjoy lamb and beef. They actually don’t call them curries in Pakistan though. Salan or shorba are common terms.
Karahi is one of the most popular curries in Pakistan, but what is it? Karahi actually refers to the dish its cooked in, kind of like a small wok.
White Chicken Salan
Another iconic Pakistani curry. White chicken is a good name because there aren’t many spices in this. Cinnamon, cardamom, cloves, coriander, and garam masala. If you want to try this curry, you probably won’t need to buy many extra spices.
This spicy lamb curry needs to cook for at least 2 hours. Whenever something takes that long, it’s usually pretty good. Plus, that lamb will be super tender.
Peshawari Karahi Gosht
This lamb curry is frequently eaten during festivals in Pakistan. To make it more accessible, this recipe uses a pressure cooker, so you can make peshawari karahi gosht in under an hour.
Bangladesh is marked by its many waterways and lush forests. Its curries have mustard seed, mustard oil, and poppy seeds as common ingredients.
Chicken jalfrezi is a great way to show the uniqueness of Bengali curries. The chicken is stir fried, a technique learned from Chinese immigrants. So, you could call this curry a natural fusion dish.
Bangladesh Fish Curry
With the amount of water in Bangladesh, it only makes sense they would have some fresh seafood. Large chunks of fish are simmered alongside daikon radish in a soupy curry broth.
Doi Murgi (Yogurt Chicken Curry)
This reminds me of korma from earlier. However, this curry is thicker and has some spicy green chilies. Also, the mustard oil I mentioned earlier, which was not in the korma recipes.
Lamb Chop Bhuna
This lamb chop bhuna looks similar to the yogurt chicken, but there’s no yogurt in this one. It does have a Bengali five spice, which makes me wonder if there’s some Chinese influence here too.
This sylheti beef curry is from eastern Bangladesh. You will need a local citrus called shatkora. You can substitute lime, but that will change the flavor some.
Chingri Malai (Prawn Curry)
This prawn curry is glutenfree and keto if you’re into that. If you don’t care, what if I said it can be cooked in under 30 minutes?
Mashur Daal (Red Lentil Curry)
Daals are very popular in Bangladesh, as well as India. Not sure how this uses red lentils and tomatoes and turns out green, but that’s part of the magic of curries!
Sri Lanka is an island nation off the coast of India. Their cuisine involves a lot of rice, as well as spicy curry.
The recipe calls for blue swimmer crabs, but I think blue crab should be a suitable substitute. Just imagine cracking those crab shells and sucking out that flavorful meat!
Sri Lankan Chicken Curry
According to this recipe’s author, authentic Sri Lankan curry is: spicy, has oil floating on top, and has gravy so good you will drink it. Ideally you would use a whole chicken for this curry, but you can use just thighs.
Runner Bean Curry
A spicy curry for my vegans! If you can’t find runner beans, feel free to substitute green beans or sugarsnap peas.
Sri Lankan Prawn Curry
This prawn curry combines the spices of an Indian curry with the creaminess of a Thai curry. Don’t forget the tamarind puree or the mustard seeds though!
The Maldives are a country made up of about 1,200 islands, with 200 inhabited. They are 600 miles Southwest of India, in the middle of the Arabian Sea. As such, their cuisine mainly features coconuts, fish, and starches.
Maldivian Fish Curry
So, this is really close to a famous Maldivian curry, but I think it’s different enough to be it’s own spot. Tuna, with red and green chilies, coconut cream, and ghee (it’s like butter).
Mas Riha (Tuna Curry)
This is the one I’m talking about. Mas riha is the #1 curry in the Maldives. Look at it, it’s got fish, coconut, and starch. A perfect dish to represent the island cuisine.
If you aren’t a fan of fish, how about trying chicken with the same curry base? I assume its the same cause they are both called riha.
Maldivian Vegetable Curry
Also called tharukaaree riha, this vegetarian curry shows some Indian influence. The darker color is because of the extra tumeric. There’s also pumpkin in this curry!
Thai curries are probably the second most well known after Indian. They are all creamy from the coconut milk they use. I have to say, I’m a big fan. I can’t get it Thai hot though. One day maybe I’ll be strong enough.
Massaman is a rich and mild Thai curry. Usually the curry paste will contain shrimp paste, but this recipe shows you how to make a vegan massaman curry. Top with scallions and peanuts for maximum wow factor.
This chicken panang curry is a great place to start cooking Thai curries. The recipe uses premade panang curry paste, so all you have to do is chop some chicken and bell pepper. You might have to go to the Asian market for the kaffir lime leaves though.
Thai green curry is actually the first curry I ever made! (first thing I cooked in college too) This recipe calls for chicken, red bell pepper, Thai eggplant, kaffir lime leaves, and Thai basil to name a few. Also, premade green curry paste. Lucky us!
Chicken Khao Soi
I think this chicken khao soi is pretty unique. I mean, it’s a curry, but also a noodle soup. The ingredient list seems long, but I bet it’s worth it.
Thai Fish Curry
With all the famous beaches in Thailand, you had to know there would be a fish curry. I highly recommend this recipe, mainly because the post is crazy thorough.
This Thai red curry only takes 30 minutes! If you have never heard of broccolini, don’t worry, just use broccoli. Also, the premade red curry paste means even beginners can make delicious curry!
I love how only Thai curries identify by the color of the curry. This yellow curry uses chicken, onion, carrot, potato, coconut milk, ginger, garlic, cornstarch, fish sauce, lime juice, yellow curry paste and brown sugar. On the table in 30 minutes!
Lao cuisine is not well known. It gets completely overshadowed by its neighbor Thailand. However, it is on the rise!
Khao Poon is so well known in Laos that it is served at many weddings. This curry soup has a complex flavor and a lot of steps, but this recipe walks you through it beautifully.
Sour Bamboo Curry
The website might say Thai, but there are many more ethnic Lao people in northeastern Thailand than in Laos itself. Given that this recipe came from that region, I’m willing to give this sour bamboo curry to Laos
Cambodia curry shares some similarities with its neighbors Thailand and Laos, but they also have dishes they can call uniquely their own.
Amok is the national dish of Cambodia. Usually made with fish, you add coconut cream, tumeric, garlic, shallots, shrimp paste and other spices, and steam it inside of a banana leaf. Yes, the banana leaf is madatory.
Somlar Kari Saek Mouan
This somlar kari saek mouan is a chicken curry that uses a Cambodian red curry paste called kroeung kraham. This recipe might be a little hard for the average home cook. You need palm sugar, galangal, yardlong beans, lemongrass, and fresh tumeric to name a few. Sounds like a fun challenge!
Samlaa Khaeng Phet
Samlaa khaeng phet is another chicken curry. The ingredients for this one are a little easier to procure. Seems like it isn’t spicy at all, there is only 1 red chili in this recipe.
Another way to enjoy Cambodian amok! If you have trouble finding kaffir lime leaves, don’t worry. This recipe doesn’t use them. The author couldn’t find a local place that sold them either.
In Vietnam, curry is called ca ri. Common ingredients are coconut milk, taro root, potato, sweet potato, chicken, coriander, and green onion. It is usually very soup like, not thick like many other curries on this list.
Ca Ri Ga (Chicken Curry)
Ca ri ga is the most popular curry in Vietnam. Including the ingredients I just mentioned, this curry also has lemongrass, carrots, and shallots.
Sweet Potato and Chicken Curry
So, the last recipe didn’t actually have sweet potato in it, but this curry does. Not sure how traditional this one is, but that’s coriander in the pic, so I’ll let it slide.
Vietnamese Beef Curry
This curry reminds me of a beef stew. Except switch out the Worcestershire for a lot of fish sauce. And a lot of curry powder.
Myanmar, also known as Burma, has 2 competing schools of curry. The hot spicy ones that are influenced by North India, and milder sweet curries. Both will contain a base of onions, Indian spices, and red chilies to make the curry gravy.
Burmese Chicken Curry
I’ll give you one guess if this is a spicy curry or a mild one. This spicy chicken curry melds flavors from Indian and Thai curries.
Burmese Tomato Fish Curry
This Burmese fish curry is heavy on the tomatoes, 2 pounds of them! The recipe uses haddock, but catfish is the most used fish in Myanmar. Marinating the fish in turmeric and fish sauce sounds delicious.
Burmese Seafood Curry
This is a variation of the classic tomato and fish curry that adds shrimp, clams, and squid. For those of you who can’t get enough seafood in your curries.
Burmese Eggplant Curry
This is a creamy, mild, tangy, and vegan curry recipe. If you want it spicy instead, don’t worry, just pump up the chilies.
Singapore has a unique culinary scene, due to being a central trading hub for international shipping. That is reflected in their curries as well.
Singapore Curry Noodles
These vermicelli noodles are cooked in a curry sauce, and tossed with stir fried veggies, egg, and shrimp.
Singapore Curry Chicken
I just noticed this recipe calls for a whole chicken! So, if you would like to practice your butchering as well as your cooking, this is the dish for you.
Singapore Beef Curry
This beef curry is spicy and creamy. If you can’t find gai lan (Chinese broccoli), try substituting bok choi or regular old fashioned broccoli.
Fun fact, Singapore used to be a part of Malaysia. Until 1965, when Malaysia voted to expel Singapore over political differences. So, they share some culinary similarities.
Malaysian Curry Chicken
Some differences with the Singapore curry chicken. This one looks less creamy, and a little spicier. Also, only 0.5 kg of chicken in this one. Not the whole thing.
Malaysian Yellow Curry
Another chicken curry, but we are back to creamy. Add in lemongrass, candlenuts, cabbage, yellow and red onion, and mustard seed to name a few.
Fish Head Curry
A couple of countries have their own takes on fish head curry, like India and Indonesia. I’ll put it here because it is super popular in Malaysia. Why the whole head you might ask? Some of the tastiest meat is in the cheeks and the jaws!
Gulai Balitong (Clam and Sea Snail Curry)
I love putting really unique items on this list. This is a clam and sea snail curry, which you will be hard pressed to find outside of Malaysia. The specific measurements aren’t given, but I think the ingredients are enough to get you started.
Japanese curry started as an Army and Navy food, then spread rapidly through the islands. It was introduced during the Meiji period (1868 – 1912) by the British via their Indian colony. Japanese curry is more of a thick stew, savory instead of spicy, with potatoes, carrots, onions, and meat. The most popular is karē raisu!
This is the base form of Japanese curry. Potato, carrot, onion, beef (pork is the most popular meat to use), and grated apple for a little extra sweetness. If you don’t want to make the curry sauce, this recipe goes over the premade options as well!
Curry Bread (Kare Pan)
What do you do with all your leftover curry from the previous recipe? Japan already has you covered. Deep fry some bread and fill it with curry. I’m kind of disappointed America didn’t think of this.
Japaneses curry is constantly evolving. This dish came from the desire to unite 2 of Japan’s most beloved foods, curry and udon.
Curry Fried Rice
If you want a more solid recipe, this curry fried rice is for you. Looks like the rice absorbs all the delicious curry flavor. Add some pork or chicken katsu on top!
Japanese Chicken Curry
Similar to the classic Japanese curry, this time with chicken!
Pork Curry Donburi
Donburi is a rice bowl dish with meat, vegetables, and other ingredients. So why not add curry to it? Sounds good to me!
Curry Doria Recipe (Rice Gratin)
I think this is the only casserole on the dish. There is also cheese! It’s kind of like a lasagna, but with rice instead of pasta.
Chinese curries usually consist of consist of beef, chicken, fish, lamb, green peppers, onions, potatoes, and a various of other ingredients and spices in a slightly spicy yellow curry.
Curry Fish Balls
Curry fish balls are a famous Hong Kong street food, and probably the most well known Chinese curry. Judging by the background, serve it with a cold beer.
Chinese Beef Curry
This Chinese beef curry has potatoes, beef, onion, carrot, and coconut milk. It uses a premade golden curry, so this should be a pretty easy dish to make.
Chinese Chicken Curry
Very different ingredients from the beef curry. Instead of premade curry, this one uses chicken stock. Also, no coconut milk.
Curry Beef Dumplings
Kind of a similar idea to the Japanese curry bread, this time with dumplings. Fill some dumplings with beef curry. Pan fry and serve with a dipping sauce.
I didn’t think about it before writing this curry guide, but Nepal borders India, of course they have their own curries! They use less of the traditional Indian spices, and goat is the favorite meat.
Khasi Ko Masu (Nepalese Mutton Curry)
This curry is as spicy as it looks. The recipe calls it fiery, so Nepalese mutton curry could be the spiciest here. Maybe because of how cold it gets in the Himalayas?
Red Lentil Dahl
If you are looking for a cheap curry to get started, this is a great one. Dahls are made with lentils, and beans tend to be dirt cheap at the store. It’s vegetarian and vegan too!
Nepalese Cauliflower Curry
This dish is a twist on traditional vegetable curries from Nepal. It’s a little sweeter than the original. If you want to remain true, leave out the carrots and honey and add some more pepper.
Nepalese Chicken Curry
Every country needs a chicken curry right? This one is full of onions and tomatoes, as well as the usual spices. It says mace as well, which is nutmeg, not the pepper spray.
Filipino curry is divided into 2 types, from the mostly Hispanic north, and the mostly Islamic south. Depending on where you are in the islands, you could order chicken curry and get completely different dishes!
Tiyula itum used to be served to royalty, and is now frequently served at Muslim weddings. What gives this curry its unique black color? Coconut meat is burned on purpose and added to the curry.
Ginataang Manok (Chicken Curry)
Ginataang manok means chicken cooked in coconut milk. This dish actually uses no spices besides salt and pepper! Fantastic if you don’t have a full spice cabinet yet.
Traditionally prepared with goat meat, kaldereta is a very spicy stew. Liver spread is used as well to add extra flavor. If you want to make it more technically curry, add some curry powder.
Sound familiar? This is the Filipino version of the popular Indian korma. Good news, if you are lactose intolerant, this curry calls for coconut milk instead of dairy.
In Indonesia, curry goes by kari or kare. Some unique ingredients used in their kari are: galangal, salam leaf, asam gelugar, and water buffalo! Good luck finding that one in a store.
Indonesian Chicken Curry
It seems like all the spices and ingredients are ground in this recipe, so the chicken will be the only textured part of the curry. However, that means a lot of flavor is going into it.
Kari Kambing (Goat Curry)
This kari kambing is similar to the last Indonesian curry in that the meat is the only texture in the dish. I count at least 15 ingredients going into this goat. Use goat instead of lamb if you can find it!
Gulai Kambing (Lamb Curry)
This is the classic Indonesian lamb curry. Galangal, turmeric, ginger, shallots, kaffir lime leaves, this curry has it all.
Opor ayam tastes a little similar to gulai, but does not have cinnamon or turmeric, part of the reason for its white color.
Indonesian Curry Noodles
Not your traditional curry, but these noodles absorb the curry sauce so I think it’s still okay. You’ll need turmeric, cumin, coriander, and tamarind paste to name a few.
There are 2 main categories of curry in South Africa: Durban and Cape Malay. Durban is a city on the east coast that has the highest population of Indians outside of India. Cape Malay is made by people of Malaysian descent, who have been in South Africa for such a long time, do not speak Malay anymore.
Cape Malay Lamb Curry
Get your friends together, this recipe makes a lot of curry. You need 2 lbs of lamb meat, 2 onions, 2 carrots, potatoes, beef stock, and it’s topped with yogurt or cream fraiche.
Cape Malay Chicken Curry
Very different from the lamb curry. This recipe calls for a lot of fresh spices to grind yourself, as well as fennel and tomatoes.
Sosaties are Cape Malay specialty of grilled lamb and apricot. Why is it a curry? The meat is marinated in curry before grilling, so I’m counting it.
Durban Chicken Curry
Wow, pretty big contrast from the Cape Malay chicken curry. This one has bigger veggie chunks and has more tomatoes. It also uses ground spices, so you don’t have to do it yourself.
Durban Fish Curry
Spicy from the red chilies, and tangy from the tamarind. Be careful not to stir once you add the fish, or it will break apart.
Bunny chow is the most iconic South African curry. Take a loaf of bread, hollow out the top, and fill it with this chicken, potato, and chickpea curry. Probably the best name of any curry! No bunnies harmed by the way, only chickens.
South African Bean Curry
Found a vegetarian curry! This bean curry has 2 different kinds of beans, red kidney and broad. I also love the fresh mint and yogurt topping before you serve.
Indentured servants from India were brought by Europeans to the West Indies, which is why they have a thriving curry scene. Trinidad and Tobago, Guyana, and the Bahamas have curry too, not just Jamaica. This list does have to end at some point though.
Jamaican Chicken Curry
Scotch bonnet peppers are key difference for the curry base here, as they are native to Jamaica. This recipe also uses an instant pot, rather than the low and slow traditional method.
Black Eyed Pea Curry
This recipe is a twist on a Jamaican chickpea curry. Best of all, this version is 100% vegan! It doesn’t sacrifice taste in the process either.
Speak of the chickpea curry and it shall appear. This one appears vegan as well, but spicier than the last curry.
Jamaican Curry Goat
Goat curry is the most well known Jamaican curry. For good reason! The goat meat is simmered in numerous spices for 2 hours, resulting in a tender and spicy dish. If you can’t find goat, beef shank or brisket is a decent substitute.
Jamaican Curry Shrimp
One last Jamaican curry for the seafood lovers. This curry has shrimp, onion, green onion, red and green bell pepper, and scotch bonnet pepper, all simmered in a creamy and spicy sauce.
Did I miss any iconic curries? Comment below and I’ll do my best to remedy it. Or just let me know which is your favorite!
My favorite is yellow curry with rice. I usually get it from our local Thai restaurant shows you how much I know about curries haha
Nothing wrong with that! You should try to make it though! Thai curries are pretty easy to make, because most grocery stores carry the premade curry paste and coconut milk.
Trinidad and Tobago has amazing curry (and food in general!)! Suriname has a similar palate to Trinidad.
Thanks for the tips! Something I’ll definitely look at in a future update!
HI! Just like you, I love curries. I have to try them whenever I travel. If I can comment on a few things.
1. Tiyula Itum is not a curry more of a soup. What you are most likely referring to is Piyanggang Manok. It is a chicken dish cooked with burnt coconut meat then pounded with turmeric and spices, also from the ethnic minority Tausug from the south of the country.
2. Kaldereta is not a curry, more of a stew cooked with tomatoes. We usually do not put any curry powder to it.
3. I think you forgot to put the mother of all Indonesian curries (for me at least hehe), the iconic Rendang. Whether its made from beef or chicken. If I’m not mistaken, every island has a variation to the dish, even Malaysia has its versions.
4. To add more countries: South Korea: Kare Raiseu (Curry Rice) – very similar to Japanese curry as I think it originated from Koreans working in Japan. The curry itself is more yellow (due to turmeric) and lighter in taste. It uses a powder rather than a roux/block.
5. Germany: Currywurst – bratwurst sausages topped with curry ketchup, street food you can get at most German cities. I even had it inside the Deutsche Bahn.
6. Last, maybe you can transfer Chicken Tikka Masala to Britain as it originated there. You can also add Balti to it.
Sorry for the long comment. I was amazed at your list and wanted it to be more complete.
Wow, thanks for all the info! Definitely will take your suggestions when I get around to updating this big thing.
You’re welcome! And before I forget, you have to include the Swiss classic Riz Casimir. Who would have thought of all places, Switzerland! Invented in the 1950s by the founder of the Movenpick. The original recipe I think includes veal, curry powder, fruits such as bananas, pineapples and cream. For me, I usually use chicken, curry, cream and only pineapples. It’s very similar to our Ginataang Manok which uses coconut milk and evap milk and Pininyahang Manok (literally pineapple chicken).
It seems like you missed British curries. Since India was a British colony, curry has been really big in Great Britain. Thre are over 12000 curry houses in Great Britain employing over 100000 people. Pkaal curry is incredibly hot but has a lot of flavor. There are a lot of others that are really good.
Please add beef rendang – Southeast Asia beef curry!
There are many versions. It originated from Indonesia and spread through Malaysia and Singapore.
Indonesia version doesn’t contain candlenut.
Here’s a Singapore michelin star version: