Top 10 Delicious Curry Dishes and How to Make Them at Home

Massaman Thai curry is one of the four popular Thai curry variations, alongside Penang curry, red curry, and green curry. This unique dish is made with beef, Massaman curry powder, and coconut milk. The harmonious blend of these delicate, aromatic ingredients creates a rich and irresistible flavor that will captivate your senses.

Ingredients:

• 1 kg beef, cut into bite-sized cubes
• 400 ml coconut milk
• 225 ml chicken broth
• 680g baby potatoes
• 2-3 onions
• 114g Massaman curry powder
• Seasonings: cooking oil, salt, fish sauce, soy sauce, brown sugar, tamarind paste
• 115g roasted peanuts, crushed

Instructions:

Step 1: Start by peeling and slicing the onions into wedges. Heat oil in a pan and sauté the onions until they turn golden brown, then remove from the pan.

Step 2: Wash the baby potatoes thoroughly.

Step 3: Marinate the beef with a pinch of salt in a large bowl.

Step 4: Now, cook:

• In the same pan with onions, add coconut milk and Massaman curry powder, then simmer for about 8 minutes, stirring to blend the sauce.
• Add the beef into the pot and stir to coat the meat with the curry sauce.
• Add the onions, coconut milk, chicken broth, soy sauce, brown sugar, tamarind paste, and fish sauce into the pot.
• Gradually add the baby potatoes on top of the curry, ensuring they float above the surface. Pressure cook the curry for 12 minutes.
• Once the curry is done, remove the baby potatoes, slice them, and return the pieces to the pot. This method ensures the potatoes remain firm and intact.
• Finally, adjust the seasoning to taste. Serve the Massaman curry in a bowl, garnished with chilies, fresh herbs, and crushed roasted peanuts.

While beef and chicken curry are the most common, why not switch things up and try a grouper curry for a change? This flavorful dish combines the rich creaminess of coconut milk with the aromatic spices of curry powder, a touch of heat from chili, and the delicate texture of grouper. The result is a savory and satisfying dish that will win over even the most discerning palates.

Ingredients:

• 500g grouper fillet
• 250g grated coconut
• 150ml fresh milk
• 25g butter
• 1 carrot, 1 potato, 1 sweet potato: cleaned, peeled, and cut into large chunks
• 2 eggplants: cleaned and sliced
• 6 okra pods: cleaned, ends trimmed, and cut into sections
• 3 lemongrass stalks: smashed and cut into pieces
• 1 chili pepper: sliced
• 1 packet of curry powder
• Seasonings: salt, sugar, and seasoning powder

Instructions:

Step 1: Marinate the grouper with a pinch of salt, seasoning powder, and a little curry powder for about 30 minutes.

Step 2: Extract both the thick and thin coconut milk from the grated coconut.

Step 3: Heat oil in a pan and fry the potatoes, carrots, eggplants, and okra lightly until golden.

Step 4: Sauté onion and garlic in a little oil, then add butter to bring out a rich fragrance. Next, lightly fry the marinated grouper until golden on both sides.

Step 5: In a pot, heat some oil, then fry the lemongrass until fragrant. Add the remaining curry powder and cook until the aroma rises, then add the fish and gently stir in the curry mix.

Step 6: Cooking the final dish:

• Pour in the thin coconut milk and bring to a boil. Add the pre-fried vegetables, fresh milk, and thick coconut milk to the pot. Once it comes to a boil again, taste and adjust seasoning, then remove from heat.
• To serve, garnish with sliced chili and a sprinkle of green onions.

Making curry requires a variety of ingredients, and it’s essential to properly prepare the vegetables to keep them firm and golden during cooking. The rich, savory flavors of the coconut, fish, and fresh vegetables come together for a dish that’s both indulgent and refreshing.

You can't talk about curry without mentioning the flavorful Indian-style chicken curry. This dish is perfect for a family meal and can be made quickly with ingredients you probably already have. If you're wondering what to cook today, or what savory dish to prepare for dinner, this Indian-style chicken curry recipe is an exciting and delicious choice that will spice up your family's meals.

Ingredients:

• 500g chicken
• 300g potatoes
• 200g carrots
• 4 garlic cloves
• 2 stalks lemongrass
• 3 bay leaves
• 1/2 onion
• 50ml coconut milk
• 400ml chicken broth
• 300ml water
• Seasonings: cooking oil, salt, Indian curry powder, onion powder

Instructions:

Step 1: Wash the chicken and cut it into bite-sized pieces. Marinate the chicken for about 2 hours with 1 tsp salt, 30g curry powder, and 1 tsp onion powder.

Step 2: Wash and peel the potatoes and carrots, then cut them into chunks. Fry them in a pan with a little oil until they turn golden, then remove them from the pan.

Step 3: In the same pan, add the marinated chicken and fry until it turns a golden brown.

Step 4: Prepare the remaining ingredients:

• Peel and crush the garlic cloves.
• Wash and chop the lemongrass into small pieces.
• Peel and slice the onion into wedges.

Step 5: Cooking the curry:

• Add 200ml chicken broth and 150ml chicken cooking water to the pan with the chicken, ensuring the liquid covers the meat.
• Bring to a boil on high heat, then reduce to low heat. After 5 minutes, adjust the seasoning to taste.
• Add the fried potatoes, carrots, and the remaining water to the pan. Bring to a boil again, then lower the heat and simmer until the vegetables are soft.
• Finally, add the coconut milk, stir well, and let it simmer again before turning off the heat. Add the onion wedges last.

Making Indian-style chicken curry is not too difficult, right? This delicious, spicy dish served with hot rice is perfect for cooler weather, bringing both warmth and flavor to your meal.

Next, Mytour will introduce the recipe for a delicious, authentic pork ribs curry. This dish uses fresh, aromatic vegetables that are also great for cooling down in hot weather. It’s a perfect meal to serve your family and change up your usual dishes during the upcoming summer heat.

Ingredients:

• 500g pork ribs
• 150g straw mushrooms
• 500g sweet potatoes, taro
• 300g potatoes (tips: check how to choose the best potatoes for your dish)
• 300g carrots
• 200ml fresh milk
• 100g green onions, cilantro
• 5g curry powder (1 pack)
• Seasonings: shallots, garlic, seasoning powder, salt, fish sauce, MSG, pepper, chili powder, cooking oil

Instructions:

Step 1: Prepare the ingredients

• Shallots and garlic: peel and mince
• Pork ribs: wash, cut into bite-sized pieces, and marinate for 30 minutes with 1 tsp seasoning powder, ½ tsp MSG, ½ tsp pepper, 1 tbsp minced garlic and shallots, 1 tbsp fish sauce, ½ tsp curry powder, and 1 tbsp cooking oil to enhance flavor absorption.
• Straw mushrooms: clean, cut off the stems, and optionally leave whole or cut in half. For best results, choose smaller mushrooms and leave them whole.
• Sweet potatoes, potatoes, taro, and carrots: peel, clean, and cut into chunks. You can shape them into fun designs if you like.
• Green onions and cilantro: clean and finely chop.

Step 2: Cooking the curry

• Heat cooking oil in a pan with 1 tbsp minced shallots and garlic. Once fragrant, add 1 tbsp curry powder and ½ tsp chili powder (or annatto powder) for color.
• Boil 1 liter of water with ½ tsp salt and ½ tsp MSG. Once it boils, add the pork ribs and cook for about 15 minutes, then add the root vegetables (sweet potatoes, taro, potatoes, and carrots).
• Simmer for about 20 minutes, until the ribs and vegetables are nearly cooked. Add the straw mushrooms and adjust seasoning with 1 tsp seasoning powder and ½ tsp MSG.
• Pour in 200ml fresh milk to thicken the curry.
• Finally, add the sautéed aromatics and chopped green onions and cilantro to enhance fragrance. Don’t forget to sprinkle some pepper on top!

The final dish should have a balanced taste with tender pork and vegetables, but not overly soft, combined with the creamy flavor of the milk, creating a unique, savory taste. The dish will also have a beautiful, harmonious color. Your pork ribs curry is now ready to be served!

Ingredients:

• 500g mussels
• 500g prawns
• 500g squid tubes
• 3 green chilies
• 360ml coconut milk
• 480ml unsweetened condensed milk
• 20g curry powder
• 50g butter
• 1 red bell pepper
• 1 green bell pepper
• 2 tsp chili powder
• 2 tbsp cooking oil
• 2 tbsp fish sauce
• 1 shallot
• 1 thumb of ginger
• 5 garlic cloves
• 2 tsp seasoning powder
• 2 tsp pepper

• Clean the mussels under cold water, scrubbing the shells. Be sure to rinse each mussel individually, removing any beard from the shells. Then, remove the shells and soak them in water for 10 minutes.
• For the squid, gently pull the head and tentacles away from the body. Remove the squid's internal parts and slice the body into bite-sized pieces. Rinse thoroughly and soak in water for 10 minutes.
• Peel the prawns, remove the heads, and devein. Soak in water for 10 minutes after cleaning.

Prepare other ingredients:

• Finely chop the garlic and slice the ginger. Peel and slice the shallot.
• Cut the bell peppers into thin strips.

Cooking the curry:

• Heat 2 tbsp of cooking oil in a pan. Add the shallot, ginger, and garlic, sautéing until fragrant.
• Next, add 50g of butter to the pan and continue sautéing until the butter fully melts. Then, stir in 2 tsp of chili powder and cook for another 30 seconds. Add 200ml of coconut milk and 480ml of unsweetened condensed milk, stirring well.
• Once the mixture is simmering, add 1 tsp of pepper and 10g of curry powder. Stir until the curry sauce is bubbling. Then, toss in the bell peppers and cook for a few minutes.
• When the curry turns golden, add the mussels. Cook for about 10 minutes, then add the prawns and cover the pan for 2 minutes.
• After 2 minutes, uncover and stir in the green chilies, 2 tbsp of fish sauce, and the remaining 10g of curry powder. Finally, add the squid and the remaining coconut milk. Cover the pan and cook for another 2 minutes. The seafood curry is now ready!

Serving suggestion:

• The finished seafood curry should have a beautiful golden color, with the distinct aroma of curry blending with the sweet, tender seafood and a rich, creamy broth.
• Serve it with rice or bread for a delightful meal.

Ingredients:

• 500g duck meat (about half a duck)
• 1 piece of duck blood
• 200g sweet potatoes (can substitute with taro)
• 2-3 stalks of lemongrass, 1 packet of curry powder
• 500ml diluted coconut water
• 300ml coconut milk
• Seasonings: turmeric powder, salt, sugar, pepper, minced garlic, bay leaves, sprouts... and bread for serving.

Prepare the ingredients:

• Rub salt all over the duck meat, rinse well with water, and cut into bite-sized pieces. Marinate with 1/2 packet of curry powder, 1 tsp of turmeric, salt, sugar, seasoning powder, monosodium glutamate, and minced garlic and lemongrass. Let it marinate for 15 minutes.
• Cut the duck blood into small pieces. Peel the sweet potatoes and cut them into chunks. Soak them in salted water. Crush 2 stalks of lemongrass.

Cooking:

• Heat 2 tbsp of cooking oil in a pan and sauté minced garlic. Add the remaining half of the curry powder to color the oil. Add the marinated duck and stir-fry for about 10 minutes. Then, pour in the diluted coconut water and add the crushed lemongrass.
• Once the water boils, skim off the scum and add the sweet potatoes and duck blood.
• Simmer until the sweet potatoes are tender. Season with salt to taste, then add coconut milk. Stir well and turn off the heat.

Serving:

• Serve the duck curry in a bowl, garnished with bay leaves. Enjoy with bread or noodles, dipped in chili salt.
• The duck should be tender and not tough, with sweet, soft sweet potatoes. The curry has a rich golden color and a distinct aroma. When you taste it, you'll know you've successfully made a delicious duck curry with coconut milk.

Ingredients:

• 6 frog legs
• 1/2 cup coconut milk
• 2 tbsp cornstarch
• 700ml fresh coconut water (or plain water)
• 1/2 tsp five-spice powder
• 1/2 tbsp curry powder
• 2 tbsp cooking oil
• 1 tbsp cooking wine
• Some vinegar
• 3 tbsp water
• 1 tbsp minced garlic
• Seasonings: a pinch of common seasonings

Prepare the frog legs:

• Clean the frog legs by removing the black membranes, wash them with a mixture of salt and vinegar, then rinse with clean water. Drain well. Marinate the frog legs with 1 tbsp minced garlic, 1 tbsp seasoning powder, 1 tbsp sugar, 1 tsp salt, 1/2 tsp five-spice powder, 1/2 tbsp curry powder, 1 tbsp cooking oil, and 1 tbsp cooking wine. Let it marinate for about 30 minutes to absorb the flavors.

Cooking Frog Curry:

• Heat 1 tbsp cooking oil in a pot, then add the marinated frog legs and fry until the meat firms up. Once the frog legs are lightly browned, add 700ml of water (or fresh coconut water) and simmer for 15 minutes.
• After 15 minutes, when the frog meat is tender, add 1/2 of the coconut milk. Then, mix 3 tbsp water with 2 tbsp cornstarch and pour the mixture into the pot. Bring to a boil.
• Season with 1 tbsp sugar, 1/2 tbsp seasoning powder, and 1 tsp ground pepper. You can adjust the seasonings to your taste.
• Let the curry simmer for another 5-10 minutes, then turn off the heat. Your frog curry is ready!

Finishing touches:

• Once the curry is ready, it will have an inviting color. The frog legs will be tender and infused with the rich flavor of the curry, combined with a light sweetness from the broth. The aromatic scent of curry will make this dish irresistible!

Craving goat curry but not wanting to dine out? You don't need to go to a restaurant to enjoy this mouthwatering dish. With this simple recipe from Mytour, you can now make this delightful curry in the comfort of your own kitchen:

Ingredients:

• 600g boneless goat meat
• 3 small packs of curry powder
• Coconut milk and coconut water
• Potatoes and sweet potatoes
• 1 packet of fresh milk
• Garlic, ginger, shallots, lemongrass
• Seasonings: fish sauce, seasoning powder, ground pepper

Cooking Instructions:
Step 1: Prepare the ingredients for goat curry:

• Cut the boneless goat meat into small cubes. Rub the meat with salt, ginger, and rice wine to reduce the strong odor of the meat.
• Boil water in a pot, add vinegar, and blanch the goat meat to remove any remaining smell. After blanching, rinse the meat with clean water and marinate it with ginger, garlic, shallots, seasoning powder, salt, ground pepper, and curry powder.
• Let the meat marinate in the fridge for about 2 hours so the flavors soak in.
• Peel and chop the garlic and shallots, then finely chop them.
• Peel and chop the lemongrass, then crush the stalks.
• Peel and cube the potatoes and sweet potatoes. Soak them in salted water to prevent browning, then drain and fry them until golden brown.

Step 2: Cooking the curry:

• Heat some oil in a pan, then sauté ginger, garlic, and shallots until fragrant. Add the marinated goat meat and curry powder, stir-fry for a few minutes to sear the meat.
• Transfer the meat to a pressure cooker (or rice cooker), add coconut water and cook until the meat is tender. Then, add fresh milk and continue cooking until the potatoes soften, followed by the coconut milk and extra curry powder.
• Simmer for another 10 minutes, season to taste with fish sauce, seasoning powder, and ground pepper. Turn off the heat when ready. Serve the delicious goat curry with steamed rice or fresh bread for an irresistible meal.

To make a delicious chicken curry, the key is the ingredients. The chicken should be free-range, well-marinated to soak up the spicy flavors of pepper and lemongrass, and complemented by the fragrant richness of coconut milk mixed into the thick, sweet broth.

Ingredients:

• 1 free-range chicken (about 1.5 kg)
• 400g potatoes
• 200g sweet potatoes
• 1 carrot
• ½ onion
• 1 bowl of chicken stock
• 2 packets of curry powder
• 1 stalk of lemongrass
• 300ml coconut milk
• 150ml unsweetened milk
• 20g cornstarch
• Garlic, shallots, spices: pepper, ginger, seasoning powder

Cooking Instructions:
Step 1: Prepare the ingredients:

• Clean the chicken, rub it with salt and sliced ginger to remove any odor, then rinse with clean water.
• Next, cut the bones and neck off the chicken and simmer them to make 1 bowl of chicken stock.
• Cut the remaining chicken into bite-sized pieces, place them in a bowl, and marinate with pepper, seasoning powder, and let it sit for 15 minutes to absorb the flavors.
• Peel the lemongrass, crush and chop it into small pieces. Bind the lemongrass with string to prevent it from sticking to the chicken during cooking.
• Peel and dice the onion and carrots, chop the garlic and shallots finely.
• Peel and chop the potatoes and sweet potatoes into cubes, then fry them lightly. Drain them on paper towels.

Step 2: Cooking the curry:

• Heat 3 tablespoons of oil in a pan, then add the chicken and fry it lightly.
• Next, in a pot, heat a bit of oil and sauté garlic, shallots, and onion until fragrant. Then add the chicken and stir-fry with curry powder and seasoning powder until evenly coated.
• Add chicken stock and the prepared lemongrass. Bring to a boil, then simmer for about 20 minutes. After that, add the potatoes, sweet potatoes, and carrots to the pot.
• Once the vegetables are tender, add the coconut milk and unsweetened milk, and continue simmering until everything is soft and the flavors have melded together.

Step 3: Finishing the curry:

• To thicken the broth, dissolve cornstarch in a bit of water and add it to the pot, stirring until the sauce thickens to your liking.
• Transfer the curry to a serving bowl, garnish with some fresh herbs for extra color. Serve with bread or steamed rice for a complete meal.

Even if you're not typically a fan of vegetarian dishes, you'll be pleasantly surprised by the flavors of vegetarian curry. While the main ingredients are plant-based, the dish still manages to be rich, creamy, and full of flavor, offering plenty of nutrients. Follow this recipe to make a delicious and satisfying vegetarian curry right at home.

Ingredients:

• 700g mock duck
• 200g taro
• 200g potatoes
• 1 carrot
• 100g straw mushrooms
• 300g grated coconut
• 1 cassava root, 1 chayote, 1 onion, 1 stalk of spring onions, 3 stalks of lemongrass, 2 packets of curry powder (either dry or liquid form)
• Sugar, salt, cooking oil, vegetarian seasoning powder, chili sauce, cilantro

Cooking Instructions:
Step 1: Prepare the ingredients:

• Peel the cassava and chayote, cut them into pieces, and place them in a pressure cooker with 1 liter of water. Cook for about 30 minutes, then strain the liquid to use as vegetable broth.
• Peel and chop the taro, potatoes, and carrot into bite-sized pieces, then briefly fry them in hot oil.
• Wash the straw mushrooms, soak them in salt water for 15 minutes, then drain. Squeeze the grated coconut to extract 1 cup of coconut cream and 3 cups of coconut milk.
• Peel and slice the onion. Mince the spring onions and crush the lemongrass, cutting it into pieces.

Step 2: Cooking the curry:

• Heat some oil in a pan and fry the mock duck pieces until golden, then set them aside to cool. Once cooled, cut into bite-sized pieces. Place the mock duck in a bowl and season with a bit of vegetarian seasoning powder and curry powder. Let it marinate for 10 minutes.
• In a separate pan, sauté the spring onions until fragrant, then add the fried taro, potatoes, and carrots. Stir well before adding the lemongrass and coconut milk. Season with 2 teaspoons of vegetarian seasoning powder, a pinch of salt, and 2 teaspoons of sugar, then simmer until the potatoes and taro are cooked through.
• Add the mushrooms and mock duck, bring everything to a boil, then reduce the heat. After about 5 minutes, pour in the coconut cream and stir. When the curry reaches a boil again, remove from heat and add the sliced onion.
• Serve the curry hot, garnished with cilantro. This dish goes wonderfully with noodles or bread.