Collection: Curry Recipes

Curry powder is a blend of dried, ground spices like coriander, cumin, turmeric, and chiles. Curry paste adds fresh aromatics such as garlic, shallots, ginger, and lemongrass, ground into a wet base. Indian curries often start with dry spices, while Thai curries usually start with a paste. You can turn many dry blends into a paste by mixing them with a little water or oil before cooking.

Thai curries are built on aromatic pastes and fresh herbs like lemongrass, galangal, and Thai basil, usually simmered in coconut milk for a lighter, brothier sauce. Indian curries lean on toasted dry spices such as cumin, coriander, turmeric, and garam masala, with onions, tomatoes, yogurt, or cream creating a thicker sauce. Both vary widely by region.

Green curry gets its color and bright, herbal flavor from fresh green chiles and herbs, and it's often the spiciest. Red curry uses dried red chiles for a deeper, richer heat. Yellow curry is the mildest, colored with turmeric and warm dry spices, and it's often made with potatoes.

To tame the heat, stir in more coconut milk, yogurt, or cream, add a pinch of sugar or a squeeze of lime, and serve it over plenty of rice. To turn it up, add chiles or cayenne while the curry simmers, or finish each bowl with chili crisp or fresh sliced chiles so everyone can adjust their own.

Jasmine rice is the classic match for Thai curries, and basmati rice or naan is great with Indian curries. Noodle curries like khao soi are a full meal on their own. A cool, crunchy side like cucumber salad or a spoonful of yogurt raita balances the warmth of the spices.