Discover the bold, comforting flavors of curry with easy, family-friendly recipes inspired by cuisines around the world. From rich Indian curries to creamy Thai favorites, these hearty one-pot dishes bring warmth, nutrition, and global flair to your table.

Panang Curry with Chicken

This Thai Panang chicken curry is creamy and delicate. If you do not want to make the Panang curry from scratch, you will find some in speciality Asian market. But, I must say, there is nothing better than homemade!

Serves 4 | Prep. time 15 minutes plus 30 minutes preparation of homemade Panang curry paste | Cooking time 20 minutes

Ingredients

For the Panang Curry Paste

• 2 tablespoons lemongrass, sliced thin
• 1 tablespoon coriander seeds, toasted
• ½ teaspoon cumin seeds, toasted
• 2 tablespoons black peppercorns, crushed
• 1 tablespoon galangal, peeled and chopped
• 6 kaffir lime leaves, cut very thinly
• 2 tablespoons cilantro root, peeled and chopped
• 1 teaspoon salt
• 2 shallots, sliced thin
• 5 cloves garlic, chopped
• 1 teaspoon shrimp paste
• 4 pieces of mace, toasted
• 2 cardamom pods, toasted
• 4 large green peppers, roasted
• 10 big red dried chilies, soaked in water for 10 minutes.

For curry

• 2-3 tablespoons Panang curry paste (homemade or store-bought), or according to taste
• 2-3 tablespoons peanut or vegetable oil
• 4 cups coconut milk
• ⅔ pound boneless, skinless, chicken breast, cubed
• 1 cup string beans, topped and cut into 1 ½- to 2-inch pieces
• ½ cup carrot, peeled and sliced thinly
• 2 tablespoons palm sugar (you may use coconut sugar, muscovado, or table sugar)
• 2 tablespoons fish sauce, or to taste
• 6 kaffir lime leaves, torn
• ½ cup red and green bell pepper slices, chopped

For garnish and serving

• Red chili peppers, sliced
• ¼ cup fresh Thai basil leaves
• Cooked jasmine rice

Directions

For Panang curry paste

1. Pound first 4 ingredients in a mortar and pestle one at a time.
2. Combine everything in a food processor and blend to make a smooth paste. You may also pound everything, adding ingredients one at a time in a large mortar and pestle, but the resulting flavor is better than when using a food processor. Note: Use rubber gloves when handling chili peppers to avoid pepper burns.
3. Store in glass jars and refrigerate.

For curry

1. Heat up a wok or pot over medium heat, and add the oil.
2. Sauté the Panang curry paste until fragrant.
3. Stir in the coconut milk and bring it to a boil, about 2 minutes.
4. Add the chicken and cook, with frequent stirring, until chicken is done, about 10-15 minutes.
5. Add the string beans, carrot, sugar, fish sauce, kaffir lime leaves, and bell pepper.
6. Reduce the heat. Cover the pot and let it simmer until the sauce begins to thicken, about 5 minutes.
7. Adjust the flavor according to taste with more fish sauce, if necessary.
8. Remove from heat, and garnish with chili and Thai basil.
9. Serve with cooked jasmine rice.

Nutrition per serving

Calories 313, fat 32 g, carbs 21 g, sugar 2 g, Protein 36 g, sodium 1007 mg

 

 

Spicy Keema Curry

Minced beef curry or keema curry is a popular curry dish in India loved by everyone. It’s very easy to prepare, with a uniquely layered flavor that makes it stand out from other curries.

Serves 4 | Prep. time 15 minutes | Cooking time 30-35 minutes

Ingredients

• 2 tablespoons vegetable oil
• 1 yellow or white onion, finely chopped
• 1 pound minced or ground beef
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon cayenne pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup low-sodium beef stock
• ½ cup full-fat coconut milk
• 1 cup flat-leaf parsley, finely chopped
• 2 tablespoons fresh lemon juice

Directions

1. Heat the oil in a large skillet or pan over medium heat.
2. Add the onion for 3-5 minutes until it becomes soft.
3. Add the beef and cook on high heat until no longer pink, stirring regularly for about 5 minutes.
4. Add the garlic and ginger. Cook for another 2 minutes, stirring frequently.
5. Add the tomato paste, curry powder, garam masala, cayenne pepper, and a pinch of salt and black pepper. Cook for 2 minutes until fragrant, stirring frequently.
6. Add the beef stock, coconut milk, parsley, and lemon juice. Bring to a boil.
7. Lower the heat, cover, and cook the curry for 15-20 minutes until the beef is done and the juices evaporate.
8. Serve warm with bread or steamed rice.

Nutrition per serving

Calories 462, fat 38 g, carbs 10 g, sugar 4 g, Protein 23 g, sodium 246 mg

 

 

Filipino-Inspired Tropical Beef Curry

This curry takes some time to cook, but it’s still easy to prepare. The crunchiness of the veggies along with the tenderness of the meat will leave you more than satisfied.

Serves 6 | Prep. time 15 minutes | Cooking time 2 hours

Ingredients

• ¼ cup vegetable oil
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced into half moons
• 1 medium yellow or white onion, finely chopped
• 3 pounds chuck roast, cut into bite-sized pieces
• 4 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and sliced into thin sticks
• 1 tablespoon fish sauce
• 2 cups water
• 1 (13½-ounce) can full-fat coconut milk
• 2 tablespoons curry powder
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• ½ red bell pepper, cored, seeded, and sliced
• ½ green bell pepper, cored, seeded, and sliced

Directions

1. Heat the oil in a large pot over medium-high heat.
2. Add the potato cubes. Fry for 3-5 minutes until they start to become golden-brown. Drain them over paper towels and set them aside.
3. Add the carrots to the same pot. Cook for 2 minutes. Drain over paper towels and set aside.
4. Working in batches, fry the beef cubes in batches until golden-brown. Drain over paper towels and set aside.
5. Leave about 2 tablespoons of oil in the pot and discard the rest. Lower the heat to medium
6. Add the onion. Cook for 3 minutes until softened.
7. Add the garlic and ginger. Cook for 2 minutes while stirring.
8. Stir in the fish sauce. Cook for another 2 minutes.
9. Add the water, cover, and cook for 60-70 minutes over low heat until the meat becomes tender.
10. Add the coconut milk. Cook over low heat for 6-10 minutes until the sauce reduces.
11. Stir in the fried potatoes and carrots. Cook for 3-5 minutes until they soften.
12. Add a pinch of salt and pepper. Cook for 6-8 minutes until the sauce starts to thicken.
13. Add the bell peppers. Cook for a few more minutes.
14. Serve warm.

Nutrition per serving

Calories 782, fat 60 g, carbs 21 g, sugar 3 g, Protein 41 g, sodium 417 mg

 

 

Indian Seafood Curry

Creamy, flavorful, and easy to make are the perfect words to describe this curry.

Serves 8 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

• 2 pounds frozen mixed seafood, thawed
• Sea salt, to taste
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 yellow or white onion, finely chopped
• 6 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 ½ tablespoons garam masala
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 ½ teaspoons chili powder
• 2 cups full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 teaspoon granulated sugar
• Freshly ground black pepper, to taste
• 2 teaspoons fresh lemon juice

Directions

1. Wash and clean the seafood thoroughly and pat it dry. Remove shells, if any, and season it with a pinch of salt.
2. Heat the oil in a large skillet or pan over medium-high heat.
3. Working in batches, fry the seafood. Drain it over paper towels and set it aside.
4. Melt the butter in the same pan over medium heat.
5. Add the onion and cook for 2-3 minutes until it softens.
6. Add the ginger and garlic. Cook for 1 minute.
7. Add the coconut milk, broth, sugar, and a pinch of salt and pepper. Simmer over low heat for 5-7 minutes until the sauce starts to thicken.
8. Add the seafood to the sauce and toss until well-coated.
9. Heat the curry for 4-6 minutes until heated through.
10. Stir in the fresh lemon juice before serving. Taste and adjust seasoning with salt if needed.

Nutrition per serving

Calories 267, fat 21 g, carbs 15 g, sugar 6 g, Protein 7 g, sodium 684 mg

 

 

Classic Indian Paneer Tikka Masala

This curry is usually made with chicken, but this vegetarian version is just as delicious.

Serves 3 to 4 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, thinly sliced
• 1 tablespoon fresh ginger, peeled and minced
• 1 garlic clove, minced
• 14 ounces tomato purée
• ½ tablespoon tomato paste
• ½ tablespoon granulated sugar
• Kosher salt, to taste
• 2 tablespoons Greek yogurt
• 3 tablespoons curry powder, divided
• 7 ounces paneer, cubed
• 1 green bell pepper, cored, seeded, and diced
• ¼ cup double or heavy cream

Directions

1. In a large saucepan over medium heat, add the oil. When hot, add the onion. Cook for 4 to 5 minutes until soft and golden-brown.
2. Add the ginger and garlic. Cook for 2 minutes, stirring frequently until softened.
3. Add 2 tablespoons of curry powder. Cook for another minute while stirring.
4. Stir in the tomato purée, tomato paste, sugar, and a pinch of salt. Cook over low heat until the mixture starts to thicken, about 5 minutes.
5. In the meantime, combine the remaining tablespoon of curry powder, yogurt, and paneer in a large mixing bowl. Set aside.
6. Add the double or heavy cream to the curry. Cook for 2-4 minutes. Turn off the heat and set aside.
7. Place a grill over high heat, greasing it with some oil or cooking spray. Working in batches, grill the paneer and bell pepper pieces until charred on both sides.
8. Pour the curry into a deep serving plate.
9. Top it with the grilled paneer and pepper pieces before serving.

Nutrition per serving

Calories 437, fat 34 g, carbs 19 g, sugar 5 g, Protein 18 g, sodium 203 mg

 

 

Saucy Chickpea Curry

If you want a quick, hearty, and delicious meal, this curry will do the trick. It’s also very versatile—you can serve it as a main or side dish.

Serves 6 | Prep. time 10 minutes | Cooking time 10-15 minutes

Ingredients

• 2 tablespoons vegetable oil
• 4 cups canned chickpeas, drained and rinsed
• 1 yellow or white onion, finely chopped
• 2 teaspoons garam masala
• 2 teaspoons ground ginger
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2½ cups tomato purée
• 1 cup full-fat coconut milk

Directions

1. In a large pot over medium heat, heat the oil.
2. Add the onion. Cook for 3-4 minutes until softened.
3. Add the chickpeas, garam masala, ginger, salt, and pepper. Cook for 2-3 minutes until any remaining liquid evaporates.
4. Add the remaining ingredients. Cook for a few minutes until the curry is heated through.
5. Serve hot.

Nutrition per serving

Calories 326, fat 17 g, carbs 37 g, sugar 11 g, Protein 10 g, sodium 677 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cooking Curries: Family-Friendly Nutritious Curry Recipes from Around the World. To get your copy, click on the cover below or click here.

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