The World's Greatest Curries Everyone Should Try At Least Once
The World's Greatest Curries Everyone Should Try At Least Once
1. Thai Green Curry (Gaeng Keow Wan)
Origin: Thailand
This vibrant curry features a base of green chilies, coconut milk, and fragrant herbs like Thai basil and kaffir lime leaves. Usually made with chicken or seafood, it balances sweet, spicy, and creamy flavors. It’s best enjoyed with jasmine rice to soak up the rich sauce.
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2. Indian Butter Chicken (Murgh Makhani)
Origin: India
Butter chicken is a creamy, tomato-based curry with a buttery texture and mild spices. This iconic dish, often served with naan or basmati rice, is loved for its richness and perfect balance of sweetness and heat.
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3. Japanese Curry (Kare Raisu)
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Origin: Japan
Japanese curry is mild, thick, and slightly sweet. Typically made with carrots, potatoes, onions, and meat, it’s served over rice or with breaded pork cutlets (katsu curry). Curry roux cubes make it uniquely Japanese in flavor.
4. Jamaican Curry Goat
Origin: Jamaica
Jamaican curry goat is a spicy and hearty dish seasoned with allspice, thyme, and Scotch bonnet peppers. The slow-cooked goat meat becomes tender and flavorful, often served with rice and peas.
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5. Malaysian Laksa
Origin: Malaysia
Laksa is a spicy noodle soup curry that combines Chinese and Malay influences. The most famous variation, curry laksa, features coconut milk, shrimp, tofu, and egg noodles in a richly spiced broth.
6. South African Bunny Chow
Origin: South Africa
Bunny chow is a street food favorite where a hollowed-out loaf of bread is filled with spicy curry. The filling ranges from chicken and lamb to vegetarian options, making it versatile and delicious.
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7. Pakistani Nihari
Origin: Pakistan
Nihari is a slow-cooked curry traditionally made with beef or lamb shank, steeped in aromatic spices like cinnamon and cardamom. It’s a breakfast delicacy often enjoyed with naan.
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8. Indonesian Rendang
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Origin: Indonesia
Rendang is a dry curry made by slow-cooking beef with coconut milk and spices like lemongrass, galangal, and turmeric. Known for its deep, caramelized flavors, it’s a hallmark of Indonesian cuisine.
9. Caribbean Shrimp Curry
Origin: Caribbean Islands
This curry features fresh shrimp simmered in a coconut milk-based sauce spiked with lime, ginger, and Scotch bonnet peppers. It’s a tropical delight that pairs perfectly with steamed rice.
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10. Burmese Chicken Curry (Ohn No Khao Swè)
Origin: Myanmar
This mild curry uses coconut milk and turmeric to create a creamy base. It’s traditionally served with noodles and garnished with crispy onions and hard-boiled eggs.
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11. Fijian Fish Curry
Origin: Fiji
Fijian fish curry reflects the island’s Indian influence, using fresh fish, coconut milk, and Indian spices like cumin and coriander. It’s light, aromatic, and pairs beautifully with roti or rice.
12. Sri Lankan Crab Curry
Origin: Sri Lanka
Sri Lankan crab curry is a feast of flavors, combining fresh crab, coconut milk, and a fiery blend of spices like chili and curry leaves. This dish is a spicy, messy delight best eaten with your hands.
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13. Madras Curry
Origin: South India
Madras curry is a hot and spicy dish originating from Tamil Nadu. Featuring a tomato-based sauce and a blend of red chilies and mustard seeds, it’s traditionally made with beef, chicken, or lamb.
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14. Mauritian Octopus Curry
Origin: Mauritius
This unique curry combines tender octopus with local spices and tomato-based gravy. It’s often served with fragrant rice or a traditional flatbread known as farata.
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15. Vietnamese Ca Ri Ga
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Origin: Vietnam
Vietnamese chicken curry (ca ri ga) features tender chicken, potatoes, and carrots simmered in a rich, coconut-based curry spiced with lemongrass and mild curry powder. It’s typically enjoyed with a French baguette or rice.
16. Nepalese Goat Curry
Origin: Nepal
Goat curry is a staple in Nepal, made with robust spices like fenugreek, garlic, and ginger. The dish is slow-cooked to enhance its earthy flavors, often served during festivals and celebrations.
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17. Ethiopian Doro Wat
Origin: Ethiopia
Doro wat is a rich, spicy chicken stew flavored with berbere spice mix and slow-cooked onions. It’s traditionally served with injera, a sourdough flatbread, and hard-boiled eggs.
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18. Filipino Kare-Kare
Origin: Philippines
Kare-kare is a peanut-based curry made with oxtail, tripe, and vegetables like eggplant and green beans. It’s served with bagoong (fermented shrimp paste) for a salty kick.
Curries are a gateway to exploring the diverse flavors of the world. Whether you prefer spicy, creamy, or tangy, there’s a curry out there for everyone. Which of these curries will you try first?
