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When the temperature drops, I always crave curry, specifically my mom’s massaman curry, a Thai specialty with chunks of beef and potato coated in velvety, coconut-milk-infused sauce. It’s rich, aromatic, and full of warm spices that somehow make the cold feel a little less bitter. But really, any good curry has that power. Whether it’s creamy and mild or fiery and bold, there’s something deeply comforting about a pot of simmering curry on a chilly night. In this collection, we’ve gathered 15 top-rated curry recipes that’ll warm you up from the inside-out.
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Easy Indian Butter Chicken
Dotdash Meredith Food Studios
“I followed this recipe exactly as it is. I have a tough crowd and I will say this is hands down a favourite! Soooo delicious.” —Crystal
Oxtail Rendang Curry
John Mitzewich
Chef’s John’s rendition of rendang—a classic Indonesian dish that involves simmering meat with coconut milk and an aromatic spice paste until most of the liquid cooks off—features oxtail and a bounty of spices. Serve it with a side of steamed coconut or jasmine rice.
Chicken Massaman Curry
Known tfor its mild, aromatic flavors, massaman curry blends Thai and Indian influences. It often has a coconut milk base, potatoes, and a type of protein. This easy version incorporates chicken and store-bought massaman curry paste, which you buy at your local Asian or international grocery store.
Curry-Coconut Shrimp
“Made as recipe listed (maybe more onion, I don’t measure…) very good. Served of Trader Joe Organic Brown Rice.. Fast, easy and I had all the ingredients on hand. Win!” —Susan Clark Brown
Indian Fish Curry
“This Indian fish curry is a very spicy dish. The recipe was inspired by a Bengali fish recipe my mother used to make in India.” –Mantu
Creamy Chickpea Curry
“This recipe was easy and delicious. It’s so good that I’m taking it to a potluck at church on Sunday!” —AcePita1570
Pumpkin Curry with White Fish
Photographer: Jason Donnelly / Food Styling: Holly Dreesman
A mix of pantry items (canned pumpkin, maple syrup, Thai yellow curry paste) and fresh ingredients (ginger, carrot, red pepper, chiles) lend a symphony of flavors and textures to this fish curry. Pick up some halibut, cod, or any other firm white fish for the recipe.
Red Lentil Curry
Dotdash Meredith Food Studios
“This was delicious and the whole family loved it. Spicy enough for those of us who like spicier and wrapped in naan for those who like a bit milder flavour. I followed the recipe as written and won’t make any changes except in quantity. It made an enormous amount! Thanks for a great recipe!” —SallyL
Japanese Curry
Store-bought curry cubes, a pre-made blend of curry roux that creates a thick, velvety sauce when mixed with water, are the magic ingredient in Japanese curry. This recipe calls for beef chuck—but you can also make it with chicken, lamb, or tofu.
Jamaican Curry Chicken
Dotdash Meredith Food Studios
A combination of Jamaican curry powder (which has a higher ratio of turmeric than Indian versions), allspice, and scotch bonnet peppers give Jamaican curry its signature spicy, sweet and slightly herbaceous flavor profile. To boost the heat level, add another pepper.
Keema Aloo (Ground Beef and Potatoes)
Dotdash Meredith Food Studios
“This keema aloo curry is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day. If you want to try something a little different, I guarantee you will love this meal.” —The Meatetarian
Thai Green Curry Chicken
Known for its signature emerald hue and notes of lemongrass, galangal, and green chiles, Thai green curry is a takeout staple in the United States. Reviewer luv2cook recommends picking up Maesri brand green curry paste and full-fat Chaokoh coconut milk. Incorporate some sliced red pepper or eggplant, often used in versions of dish in Thailand.
Pakistani Ground Beef Curry
Pakistani keema matar, ground beef curry with peas, is a one-pot delight seasoned with curry powder, paprika, chile powder, and black and cayenne peppers. Fresh tomatoes add brightness and a hint of acidity; the canned variety works in this recipe, too, if that’s all you have on hand.
Spicy Beef Curry Stew for the Slow Cooker
“Unbelievable dish. Wife cut back on curry out of fear that it would be too hot…will use full amount next time. We like spicy and flavorful. Will be remaking many times.” —B Clark
Curry Stand Chicken Tikka Masala Sauce
Dotdash Meredith Food Studios
Chicken tikka masala may have origins in Glasgow, Scotland, where a Pakistani-Bangladeshi chef named Ali Ahmed is rumored to have created the dish of chicken tikka (an Indian specialty) coated in a mild, creamy tomato sauce for a customer. Since then, chicken tikka has become a staple in Scotland and Britain. It is a prime of example of an Indian dish adapted to satisfy the palates of European customers.
