20 Spicy Curry Recipes for Flavorful Dinners
Are you a fan of bold flavors and spicy kick? Look no further! In this article, we’re diving into the world of curries to bring you 20 mouth-watering recipes that will elevate your dinner game. From classic Indian dishes to international twists, these spicy curry recipes are sure to tantalize your taste buds.
Whether you prefer the creamy richness of coconut milk or the tangy zip of vinegar, our collection has something for everyone. With a range of protein options from chicken and beef to tofu and seafood, there’s no excuse not to get cooking. So grab your spices and let’s dive into this flavorful journey around the world!
Thai Green Curry with Chicken and Basil
This classic Thai dish combines the bold flavors of green curry paste, succulent chicken, and fragrant basil leaves to create a mouthwatering meal that’s both spicy and savory. With just a few simple ingredients and steps, you can enjoy this authentic Thai flavor in the comfort of your own kitchen.
Ingredients:
– 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed veggies (bell peppers, carrots, green beans)
– 1/4 cup coconut oil
– 2 tbsp Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 tsp fish sauce (optional)
– 1 tsp sugar
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Cooked jasmine rice or noodles for serving
Instructions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add mixed veggies and cook until tender, about 3-4 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Add coconut milk, fish sauce (if using), and sugar; stir to combine.
6. Reduce heat to low; simmer for 10-15 minutes or until sauce thickens.
7. Stir in chopped basil leaves.
8. Serve over cooked jasmine rice or noodles.
Cooking Time: 20-25 minutes
Japanese Beef Curry with Potatoes and Carrots
A hearty and flavorful Japanese-inspired curry dish made with tender beef, potatoes, carrots, and a rich sauce.
Ingredients:
– 1 lb beef (such as sirloin or ribeye), sliced into thin strips
– 2 medium-sized potatoes, peeled and diced
– 2 large carrots, peeled and sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups beef curry sauce (homemade or store-bought)
– Salt and pepper to taste
– Optional: sesame seeds and chopped scallions for garnish
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.
2. Add more oil if needed, then sauté onions and garlic until softened. Add ginger and cook for 1 minute.
3. Add potatoes and carrots to the pan. Cook until they start to soften, about 5 minutes.
4. Add curry sauce to the pan, stirring to combine with the vegetables. Bring to a simmer.
5. Return beef to the pan and stir to coat with the curry sauce. Season with salt and pepper to taste.
6. Simmer for an additional 10-15 minutes or until the potatoes and carrots are tender.
7. Serve hot, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: About 30-40 minutes.
Indian Butter Chicken with Creamy Tomato Sauce
Experience the rich flavors of India with this classic recipe, which combines tender chicken in a creamy tomato sauce infused with butter and spices.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat butter in a large skillet over medium-high heat.
2. Add onions and cook until caramelized (5-6 minutes).
3. Add garlic, cumin, coriander, garam masala, salt, and pepper. Cook for 1 minute.
4. Add chicken and cook until browned (5-6 minutes).
5. Stir in diced tomatoes and heavy cream. Bring to a simmer.
6. Reduce heat to low and let sauce thicken (10-12 minutes).
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Massaman Curry with Tender Beef and Peanuts
This rich and flavorful Massaman curry is a classic Thai dish that combines the tender beef, crunchy peanuts, and aromatic spices to create a mouthwatering meal.
Ingredients:
– 500g beef strips (such as sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Massaman curry paste
– 2 cups beef broth
– 1 can (14 oz) coconut milk
– 1/4 cup peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add the onion, garlic, and ginger; cook until the onion is translucent.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add the Massaman curry paste and cook for 1 minute, stirring constantly.
4. Add the beef broth, coconut milk, and peanuts; bring to a simmer.
5. Return the beef to the pan and stir to combine. Reduce heat to low and cook for 10-15 minutes or until the beef is tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve over rice or noodles.
Cooking Time: 20-25 minutes
Red Curry Shrimp with Coconut Milk and Bamboo Shoots
This recipe combines the spicy warmth of red curry paste with the sweetness of coconut milk, all wrapped up in a flavorful dish featuring succulent shrimp and crunchy bamboo shoots. Perfect for a quick and delicious dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons red curry paste
– 2 cloves garlic, minced
– 1 cup bamboo shoots, sliced
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 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 curry paste and cook, stirring constantly, for 1 minute.
3. Add garlic and cook for another minute, until fragrant.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Stir in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
6. Add bamboo shoots and cook, stirring occasionally, until heated through (about 5 minutes).
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Vegetable Korma with Cashew Cream
This aromatic and creamy curry recipe combines a medley of colorful vegetables with the richness of cashew cream, perfect for a comforting and satisfying meal. With its subtle spices and velvety texture, it’s sure to become a family favorite!
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small cauliflower, broken into florets
– 1 cup mixed vegetables (e.g., carrots, zucchini, mushrooms)
– 1 can (14 oz) coconut milk
– 2 tablespoons cashew cream (see note)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, bell peppers, cauliflower, and mixed vegetables. Cook, stirring occasionally, until the vegetables are tender, about 10-12 minutes.
3. Stir in coconut milk, cashew cream, cumin, coriander, salt, and pepper. Simmer for 5-7 minutes or until the sauce has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Note: To make cashew cream, soak 1/2 cup cashews in water for at least 4 hours. Drain and blend with 1/4 cup water until smooth.
Cooking Time: Approximately 25-30 minutes
Panang Curry with Pork and Kaffir Lime Leaves
This spicy and aromatic Panang Curry is a staple of Thai cuisine, featuring tender pork, rich coconut milk, and the unmistakable flavor of kaffir lime leaves. Serve over steamed jasmine rice for a comforting and satisfying meal.
Ingredients:
– 1 pound boneless pork shoulder, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 4 cloves garlic, minced
– 2 stalks lemongrass, bruised
– 2 kaffir lime leaves
– 1 tablespoon grated ginger
– 1 can coconut milk
– 2 tablespoons Panang curry paste
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes.
2. Add onions, garlic, lemongrass, kaffir lime leaves, and ginger. Cook until the mixture is fragrant and slightly caramelized, about 5 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk and fish sauce (if using). Bring to a simmer and cook until the sauce thickens, about 10-15 minutes.
5. Season with salt and pepper to taste. Garnish with fresh herbs.
Cooking Time: 20-25 minutes
Yellow Curry with Chickpeas and Spinach
This recipe combines the comforting warmth of yellow curry with the protein-rich goodness of chickpeas, all wrapped up in a nutrient-dense spinach package. Perfect for a quick and satisfying meal!
Ingredients:
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 can chickpeas (14 oz), drained and rinsed
• 2 cups fresh spinach leaves
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, cumin, curry powder, and turmeric; cook, stirring constantly, for 30 seconds.
3. Stir in chickpeas and cook until lightly browned, about 5 minutes.
4. Add spinach and cook until wilted, about 2-3 minutes.
5. Stir in coconut milk and season with salt to taste.
6. Simmer for an additional 2-3 minutes or until the flavors have melded together.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Malaysian Rendang Curry with Slow-Cooked Beef
Experience the rich flavors of Malaysia with this tender beef rendang curry, slow-cooked to perfection in a flavorful blend of spices and coconut milk. Perfect for a comforting dinner or special occasion.
Ingredients:
– 2 lbs beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 stalks lemongrass, bruised
– 1 cinnamon stick
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, lemongrass, and spices. Cook for 1 minute, stirring constantly.
3. Add beef and cook until browned on all sides, about 5-7 minutes.
4. Pour in coconut milk and season with salt and pepper to taste. Cover and simmer for 2-3 hours or overnight.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2-3 hours or overnight
Jamaican Curry Goat with Scotch Bonnet Peppers
Experience the bold flavors of Jamaica with this rich and aromatic curry goat recipe, infused with the signature heat of scotch bonnet peppers. This hearty dish is perfect for special occasions or a cozy night in.
Ingredients:
– 1 lb boneless goat meat, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 Scotch bonnet peppers, seeded and chopped
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 2 cups goat broth or water
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, Scotch bonnet peppers, curry powder, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add goat meat and stir to coat with the spice mixture. Cook for 5 minutes.
4. Add goat broth or water and bring to a simmer.
5. Reduce heat to low and cook, covered, until goat is tender, about 2-3 hours.
Cooking Time: 2-3 hours
Thai Pineapple Curry with Tofu and Bell Peppers
Savor the sweet and spicy flavors of Thailand with this easy-to-make curry dish, featuring tender tofu, crunchy bell peppers, and a tangy pineapple sauce.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 bell peppers (any color), sliced
– 1 cup pineapple chunks
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1/4 cup water
– 1 tablespoon brown sugar
– 1 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
2. Add the tofu and cook until golden, about 3-4 minutes. Remove from pan and set aside.
3. Add another tablespoon of oil if needed, then add the bell peppers. Cook until tender, about 5 minutes.
4. Add the pineapple chunks and curry paste to the pan. Stir-fry for 1 minute.
5. Pour in the coconut milk, water, brown sugar, and fish sauce (if using). Bring to a simmer.
6. Return the tofu to the pan and stir to coat with the curry sauce.
7. Reduce heat to low and let simmer for 5-7 minutes or until the flavors have melded together.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Korean Curry Rice with Chicken and Vegetables
This classic Korean dish combines the rich flavors of curry powder, tender chicken, and colorful vegetables, all served over a bed of fluffy rice. Perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, mushrooms)
– 2 tbsp Korean curry powder
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– Salt and pepper to taste
– Optional: chopped green onions, toasted sesame seeds for garnish
Instructions:
1. Cook the rice according to package instructions using 4 cups of water.
2. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add more oil if needed, then sauté onion and garlic until softened. Add mixed vegetables and cook until tender.
4. Stir in curry powder and cook for 1 minute.
5. Return the cooked chicken to the pot and stir to combine with the vegetable mixture.
6. Serve hot over the cooked rice.
Cooking Time: 30-40 minutes
Lamb Rogan Josh with Fragrant Spices
This classic Indian dish from Kashmir is a rich and flavorful lamb curry that’s perfect for special occasions or cozy nights in. The addition of fragrant spices like cinnamon, cardamom, and cumin gives the dish its distinctive aroma and depth.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 teaspoons grated fresh ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups lamb or beef broth
– 2 tablespoons plain yogurt (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions and cook until browned, about 5 minutes.
3. Add garlic, ginger, cinnamon, cardamom, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add lamb and cook until browned on all sides, about 5-7 minutes.
5. Add broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours or overnight.
7. Stir in yogurt (if using) and serve over basmati rice.
Cooking Time: 2 hours
Chana Masala with Chickpeas and Fresh Cilantro
Savor the flavors of North India with this simple and aromatic recipe, perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
• 1 can chickpeas (14.5 oz), drained and rinsed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• 2 tablespoons vegetable oil
• 2 sprigs fresh cilantro, chopped (for garnish)
• Fresh lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until lightly browned (5-6 minutes).
3. Add garlic, cumin, coriander, turmeric, and chili powder; cook for 1 minute, stirring constantly.
4. Stir in chickpeas and salt. Cook for an additional 5 minutes, or until the flavors have melded together.
5. Garnish with chopped cilantro and serve with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Burmese Fish Curry with Lemongrass and Turmeric
This aromatic curry is a staple of Burmese cuisine, characterized by the bold flavors of turmeric, lemongrass, and chilies. This recipe yields a rich and creamy sauce that pairs perfectly with rice or roti.
Ingredients:
– 1 lb fish fillets (such as tilapia or catfish), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups coconut milk
– 1 cup water or fish stock
– Chopped cilantro for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add lemongrass, turmeric, salt, and pepper; cook for 1 minute.
4. Add fish pieces and cook until browned on all sides.
5. Pour in coconut milk and water or stock; bring to a simmer.
6. Reduce heat to low and let curry cook for 10-15 minutes or until fish is cooked through.
7. Serve hot, garnished with cilantro.
Cooking Time: 20-25 minutes
Vindaloo Curry with Spicy Pork and Vinegar
Vindaloo curry, a popular Indian dish, gets a twist with the addition of spicy pork and tangy vinegar. This flavorful recipe is perfect for those who like a little heat in their meals.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vinegar-based marinade (such as cider or white wine)
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat oil over medium-high heat. Add pork and cook until browned, about 5 minutes. Remove from heat.
2. In the same pan, add onions and garlic; sauté until softened, about 3-4 minutes.
3. Add cumin, curry powder, and cayenne pepper; stir for 1 minute.
4. Stir in diced tomatoes and vinegar-based marinade. Bring to a simmer.
5. Return pork to the pan; season with salt and black pepper. Simmer, covered, for 30-40 minutes or until pork is tender.
6. Garnish with cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 45-50 minutes
Eggplant Curry with Coconut and Mustard Seeds
A flavorful and aromatic curry that combines the richness of eggplant with the warmth of mustard seeds, all wrapped up in a creamy coconut sauce.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon mustard seeds
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add eggplant, cumin, curry powder, and mustard seeds; cook for 5 minutes or until the eggplant is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves, if desired.
7. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Afghan Chicken Curry with Yogurt and Cardamom
This aromatic curry combines the richness of yogurt and cardamom with the bold flavors of Afghanistan’s beloved cuisine. A perfect blend of spices, tender chicken, and creamy sauce makes this dish a true delight.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup plain yogurt
– 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 golden, about 5 minutes.
2. Add garlic, cumin, coriander, cardamom, and cayenne pepper. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Stir in diced tomatoes, salt, and black pepper.
5. Reduce heat to low and simmer for 15-20 minutes or until chicken is cooked through.
6. Stir in yogurt and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Sweet Potato and Lentil Curry with Coconut Milk
This flavorful curry combines the natural sweetness of sweet potatoes with the earthy taste of lentils, all wrapped up in a rich coconut milk sauce. Perfect for a comforting and nutritious meal any time of the year.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onions and garlic in a little water until softened.
2. Add the diced sweet potatoes, lentils, cumin, curry powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in the canned tomatoes and coconut milk. Bring to a simmer.
4. Reduce heat to low and cook, covered, for 30-40 minutes or until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro, if desired.
Sri Lankan Crab Curry with Tamarind and Curry Leaves
Experience the bold flavors of Sri Lanka with this aromatic crab curry, infused with the tanginess of tamarind and the warmth of curry leaves. This recipe is a perfect blend of spices and seafood that will leave you craving for more.
Ingredients:
– 1 pound jumbo lump crab meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1/2 cup tamarind paste
– 1/4 cup coconut milk
– 2 tablespoons vegetable oil
– 6-8 curry leaves, chopped
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
4. Stir in tamarind paste, coconut milk, and crab meat. Bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the crab is cooked through.
6. Stir in chopped curry leaves and season with salt.
7. Garnish with fresh cilantro and serve over steamed rice.
Cooking Time: 20-22 minutes
Summary
Get ready to spice up your dinner routine! This collection of 20 spicy curry recipes from around the world will take you on a flavorful journey. From classic Indian dishes like Butter Chicken and Lamb Rogan Josh, to Southeast Asian favorites like Thai Green Curry and Malaysian Rendang Curry, there’s something for every palate. Explore new ingredients and spices, like kaffir lime leaves and scotch bonnet peppers, and discover the perfect blend of creamy coconut milk and spicy chilies. Whether you’re a curry newbie or a seasoned pro, this array of recipes is sure to satisfy your cravings.
