180 curry rice recipes

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Crunchy, refreshing and tasty. A great side dish with any barbecued meat.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Kakuluwo is a Sri Lankan crab curry simmered in two rounds of coconut milk with fenugreek, grated coconut, and curry leaves. Messy to eat, absolutely worth every bite.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.