Asian Curry Recipes

Asian curries are rich, fragrant and full of bold flavour — from coconut-based Thai and Malaysian curries to spice-layered Indian dishes and lighter Japanese-style bowls. My collection brings together the Asian curries I cook most often at home, each one developed, tested and photographed by me using simple techniques and accessible ingredients.

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Popular Asian Curries

Southeast Asian Curries

Vibrant, aromatic curries shaped by coconut milk, fresh herbs, and layered spice pastes across the region.

Visit the Southeast Asian Curry Collection →

Malaysian Curries

Rich, coconut-based curries influenced by Malay, Chinese, and Indian cooking.

Visit the complete Malaysian Curry Collection →

Indian Curries

Deeply spiced curries built on slow cooking, layered aromatics, and regional traditions.

Visit the complete Indian Collection →

Thai Curries

Fragrant, herb-led curries balancing heat, sweetness, and citrusy freshness.

Indonesian Curries

Bold, slow-cooked curries where spice pastes develop deep, complex flavour.

Curry Powder Recipes

Comforting, gently spiced curries built around blended spice mixes rather than fresh pastes.

Looking for more inspiration? Start with my 50 Best Curry Recipes →

Frequently Asked Questions (FAQ)

 

Are these curries authentic?

Many follow traditional methods; others are simplified for easy home cooking while keeping the core flavours true to the cuisine

Do I need specialist ingredients?

Most curries use basic staples like coconut milk, curry paste, ginger, garlic and spices. Substitutions are suggested when possible.

Can I make these curries mild or spicy?

Yes — chilli and curry paste amounts can be adjusted easily to suit your heat preference.

Which Asian curry is the easiest for beginners?

Thai and Japanese curries are great starting points because they require fewer spices and cook quickly.

Do these curries freeze well?

Most curries freeze beautifully, making them ideal for meal prep.

Can I use chicken, beef, seafood or tofu?

Absolutely — many curries are adaptable, and many include variations for different proteins. As a rule of thumb, fish curries can use all manner of fish and seafood, chicken curries may use turkey or pork and meat curries can be interchangeable between pork, beef, lamb and goat. Vegetarian curries are flexible enough to accommodate lots of substitutions, and finally, lentils can be switched up – just change cooking times up or down to ensure they cook properly.