A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

Panang curry has a distinct peanut flavour; the addition of peanut butter helps to bring out the flavour when using a bought paste.

Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.

This Indian curry is a rich and delicious blend of local spices from the region of Goa.

You can substitute equivalent weights of peas, capsicum, mushrooms or zucchini if you prefer them to the vegetables suggested. Note

A light and refreshing vegetable curry with yoghurt from Australian Women's Weekly.

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.

Keep uncooked fish balls, covered, in single layer on tray, in the refrigerator until required. The fish balls will firm up and the flavours of the mixture will blend together. You can also freeze uncooked fish balls in snap-lock plastic bags. Pickled green peppercorns are less pungent than black peppercorns and are frequently used in […]

Green curry paste is one of the hottest of the traditional Thai pastes, coconut cream soothes the fire a little in this green chicken curry.

This incredibly simple fish curry uses ginger, garam masala, paprika and turmeric to add flavour without heat, and buttermilk for a smooth, creamy finish.

Taking the name from Baltistan, a mountainous region in northern Pakistan, balti curries often include paneer.

Recipe not suitable to freeze. Note

Quick, easy and fun chicken curry pot pies to impress the kids.

Not suitable to freeze. Not suitable to microwave. Note

Chicken tikka is a chicken dish originating in South Asia where it remains popular in India and Pakistan.

A quick, easy and spicy coconut and chicken curry that makes the perfect mid-week dinner, especially when you need something with a bit of kick.

Spicy and rich duck vindaloo from Australian Women's Weekly.

Rich and flavoursome duck red curry from Australian Women's Weekly.

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like. Note

Slow cooking the pork in this way will result in a meat so tender that you could cut it with a spoon. Serve with a steaming bowl of rice to ensure you soak up every last drop of that delicious sauce.

Create this authentic Thai sour chicken curry quickly and deliciously in a pressure cooker.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

Steamed beans, peas or broccoli would be a great addition to this delicious red curry. Note

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3. Note

Speedy and spicy, this tasty dish is great served with steamed basmati rice.

A fast, easy and fragrant green curry chicken with snow peas.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Do-piaza, literally meaning 'onions twice', is a delicious winter warmer.

A creamy Thai chicken curry that will become a family favourite in not time.

Pork is often ignored when it comes to choosing a meat base for curries, but cooked well you get a tender bite with a delicate taste that carries the strong flavours of curry sauce beautifully.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

Hot, creamy and packed full of spice, this hearty Kenyan chicken curry makes the ultimate comfort food for a cooler evening.

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!

This recipe can be made a day ahead.

It can be easy to dismiss making a curry as just too much trouble when you're tired, but this quick fish curry does exactly what it says on the tin! A great, quick and easy mid-week dinner that'll fire you up.

Garam masala added at the last moment is a great way to make sure your curry is fragrant and beautifully spiced. This red lentil, mushroom and spinach curry makes a fabulous vegetarian dinner served with steamed rice and naan bread.

This curry is a good introduction to the taste of Thailand; not too hot and full of flavour.

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.

Spicy, fragrant and wonderfully creamy, this beautiful red duck and lychee curry is perfect for a warming family dinner on a cooler evening.

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can't source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

A simple yet rich and delicious Thai-style red chicken curry from Australian Women's Weekly.

This dish is the perfect summer curry. Not too rich but packed to the brim with flavour. You'll be going back for seconds every time.

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

Vindaloo curry paste can be made up to a week ahead and kept, covered tightly, in the refrigerator. Making this dish a day ahead helps intensify the flavours. Note

A Kashmiri speciality using only the most tender young lamb available from this mountainous province in north India. “This is winter comfort food for me. I like to make it on a weekend to eat through the week.” Sophia Young was a New York-trained chef before she began in the Test Kitchen in 1993. She […]

If you can’t buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel. Note

This curried beef and lentil dish is simple, spicy and so easy to make.

This rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country’s Indian and Straits-Chinese influences. This recipe uses black mustard seeds (sometimes sold as brown mustard seeds), which are more pungent than the white (or yellow) seeds used in most prepared mustards. Not suitable to freeze. Note

If red curry paste is a little too fiery for your taste buds, use a milder curry paste, or less of the red curry paste­.

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means "meat in spicy red sauce".

Potato and onion bhaji is a spicy and delicious fast food dish from Maharashtra, India.

Cute little green Thai chicken curry bowls that pack an aromatic and flavourful punch.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Substitute red curry paste for green curry paste if you prefer. Note

If you cannot find banana chillies, use capsicums instead. Note

Kalonji seeds are also known as nigella or black onion seeds. Tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by frying briefly in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Get the milk and yogurt ready before tasting this hot and delicious Indian pork vindaloo.

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

This deliciously tender slowcooked spiced chicken in coconut sauce from Australian Women's Weekly.

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

A rich and creamy red Thai-style curry from Australian Women's Weekly.

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]