35 Must-Try Curries from Every Corner of the Globe: From Mild to Wild!

Ready to embark on a culinary journey across the globe? From mild and creamy to bold and fiery, this list of 35 must-try curries has something for every palate. Explore the rich, aromatic Korma of India, the spicy Vindaloo of Goa, and many more unique dishes that reflect the diverse flavors and traditions of different cultures. Get ready to dive into a world of flavor with these global curries!

Indian Butter Chicken (Murgh Makhani)

Indian Butter Chicken, also known as Murgh Makhani, combines tender, marinated chicken pieces cooked in a rich, creamy tomato sauce. The chicken is first marinated in a mixture of yogurt, lemon juice, and spices, which gives it a deep, flavorful base. After being grilled or pan-fried, the chicken is simmered in a buttery sauce made from pureed tomatoes, cream, and a generous amount of butter. The result is a smooth, mildly spiced, and utterly indulgent dish. It’s traditionally served with naan or basmati rice, making it a complete and satisfying meal.

Thai Green Curry

Thai Green Curry is a fragrant and spicy dish that’s a staple in Thai cuisine. The curry paste, made from green chilies, garlic, lemongrass, and galangal, forms the base of the dish. This is then simmered with coconut milk, which balances the heat with sweetness. The curry typically includes bamboo shoots, eggplant, and protein like chicken, shrimp, or tofu. Fresh Thai basil and kaffir lime leaves add a burst of flavor, making this dish aromatic and refreshing. Serve it with jasmine rice to soak up the delicious sauce.

Japanese Katsu Curry

Japanese Katsu Curry is a comforting dish that combines the rich, mildly spiced flavor of Japanese curry with the satisfying crunch of a breaded and fried cutlet. The curry sauce, made with onions, carrots, potatoes, and curry roux, is thick and slightly sweet. It’s poured over a crispy pork or chicken cutlet (katsu) and served with steamed rice. The combination of the crispy katsu and the savory curry sauce makes for a delicious and filling meal.

Malaysian Laksa

Laksa is a spicy, tangy coconut-based noodle soup that’s a must-try in Malaysian cuisine. The soup is made from a base of coconut milk and laksa paste, which includes ingredients like dried chilies, lemongrass, galangal, and shrimp paste. The broth is simmered with fresh shrimp, tofu puffs, and sometimes chicken or fish, then served over rice noodles. The combination of spicy, sour, and creamy flavors makes Laksa addictive.

Jamaican Goat Curry

Jamaican Goat Curry is a flavorful dish that’s popular in Caribbean cuisine. The goat meat is marinated in curry powder, allspice, thyme, and Scotch bonnet peppers, giving it a rich and spicy flavor. The meat is then slow-cooked until tender, allowing the spices to penetrate deeply. The result is a hearty, aromatic curry, often served with rice and peas. The combination of tender goat meat and the robust curry sauce makes this dish a favorite at family gatherings and celebrations.

Sri Lankan Fish Curry

Sri Lankan Fish Curry is a tangy and spicy dish that’s a staple in Sri Lankan cuisine. Fresh fish, usually tuna or mackerel, is cooked in a sauce made from coconut milk, tamarind, and a blend of roasted spices. The curry is also flavored with curry leaves and pandan leaves, giving it a unique and complex flavor. It’s typically served with steamed rice, and the tangy, spicy sauce pairs perfectly with the tender fish.

South African Bunny Chow

Bunny Chow is a South African street food that consists of a hollowed-out loaf of bread filled with a spicy curry. The curry can be made with various types of meat, including chicken, lamb, or beef, and is flavored with a blend of spices. The bread soaks up the rich curry sauce, making it a hearty and satisfying meal. Bunny Chow is a favorite in Durban, where it’s often eaten with your hands, making it a fun and flavorful dish to enjoy.

Indonesian Beef Rendang

Beef Rendang is a slow-cooked, dry curry that’s deeply flavorful and tender. The beef is simmered for hours in a mixture of coconut milk, lemongrass, galangal, garlic, and a blend of spices, including cloves, cinnamon, and star anise. As the curry cooks, the liquid evaporates, leaving the beef coated in a rich, caramelized sauce. Rendang is traditionally served with rice and is a special dish often reserved for celebrations and festivals in Indonesia.

Pakistani Nihari

Nihari is a rich, slow-cooked beef or lamb curry staple in Pakistani cuisine. The meat is cooked overnight in a mixture of spices, including cumin, coriander, fennel, and garam masala until tender and flavorful. The curry is usually garnished with fresh ginger, green chilies, and cilantro and served with naan or paratha. Nihari is known for its deep, complex flavors and is often enjoyed as a hearty breakfast dish.

Trinidadian Chicken Curry

Trinidadian Chicken Curry is a flavorful dish that blends the spices of Indian curry with the flavors of the Caribbean. The chicken is marinated in a mixture of curry powder, cumin, garlic, and hot peppers, then cooked until tender in a rich, spicy sauce. The curry is often served with roti or rice and is a favorite in Trinidadian households.

Thai Massaman Curry

Massaman Curry is a rich, mildly spiced Thai curry known for its unique flavor. The curry paste is made from a blend of spices, including cinnamon, cardamom, cloves, and nutmeg. The paste is then simmered with coconut milk, potatoes, peanuts, and chunks of tender meat, usually beef or chicken. The result is a sweet, savory, and slightly tangy curry full of depth and complexity. Serve it with jasmine rice for a comforting meal.

Bangladeshi Bhuna

Bhuna is a thick, dry curry cooked until the oil separates from the spices, creating a deep, concentrated flavor. The dish is typically made with meat, such as chicken, lamb, or beef, and is cooked with a blend of spices, onions, and tomatoes until the sauce is reduced and the meat is tender. Bhuna is often served with steamed rice or naan, and its rich, spicy flavor makes it a favorite in Bangladeshi cuisine.

Ethiopian Doro Wat

Doro Wat is a spicy chicken stew that’s a staple in Ethiopian cuisine. The dish is made with berbere, a spice mix that includes chili powder, fenugreek, ginger, garlic, and other spices. The chicken is slow-cooked in a sauce made from onions, garlic, and tomatoes until it’s tender and infused with the rich, spicy flavors of the berbere. The stew is often served with hard-boiled eggs and injera, a sour flatbread used to scoop up the stew. Doro Wat is a flavorful and hearty dish that’s perfect for sharing.

Nepalese Chicken Choila

Chicken Choila is a spicy, grilled chicken dish that’s popular in Nepalese cuisine. The chicken is marinated in a mixture of mustard oil, garlic, ginger, and a blend of spices, then grilled until it’s smoky and charred. The grilled chicken is then mixed with more spices, including cumin, coriander, and chili powder, and served as a side dish or with beaten rice (chiura). Chicken Choila is known for its bold, spicy flavors and is often enjoyed as part of a festive meal.

Burmese Chicken Curry (Ohn No Khao Swe)

Ohn No Khao Swe is a rich and creamy Burmese curry noodle soup. It is made with chicken simmered in a broth of coconut milk, turmeric, and garlic, giving it a golden hue and a rich, savory flavor. The curry is served over egg noodles and garnished with crispy fried noodles, lime, and cilantro. The combination of creamy coconut, tender chicken, and bright garnishes makes this dish a favorite comfort food in Myanmar.

Indian Vindaloo

Vindaloo is a fiery Goan curry known for its intense heat and tangy flavor. The dish is made with meat, usually pork, marinated in vinegar, garlic, ginger, and spices. The marinated meat is then slow-cooked until tender, allowing the flavors to meld together. Vindaloo is traditionally served with steamed rice, and its bold, spicy flavor makes it a favorite among spice lovers.

Kenyan Nyama Choma

Nyama Choma, which means “grilled meat” in Swahili, is a popular dish in Kenya. The meat, usually beef or goat, is marinated in a mixture of spices and grilled over an open flame until it’s smoky and tender. The grilled meat is then served with a curry sauce made from tomatoes, onions, and a blend of spices. The smoky grilled meat and spicy curry sauce make Nyama Choma a favorite at Kenyan barbecues and gatherings.

Keralan Fish Molee

Fish Molee is a mild, coconut-based fish curry that’s a specialty of Kerala, a state in southern India. The dish is made with fresh fish, such as kingfish or mackerel, that’s simmered in a sauce made from coconut milk, turmeric, and spices. The curry is also flavored with curry leaves and a touch of vinegar, giving it a unique and delicate flavor. Fish Molee is traditionally served with steamed rice or appam, a type of rice pancake.

Vietnamese Ca Ri Ga (Chicken Curry)

Ca Ri Ga is a Vietnamese chicken curry that’s influenced by Indian and French cuisine. The dish is made with chicken simmered in a broth of coconut milk, lemongrass, garlic, and a blend of spices, including turmeric, curry powder, and chili. The curry is typically served with rice noodles or baguette, a nod to Vietnam’s French colonial history. Ca Ri Ga is known for its rich, aromatic flavor and tender, succulent chicken.

Mauritian Chicken Curry

Mauritian Chicken Curry is a flavorful dish that blends Indian and Creole influences. The chicken is marinated in a mixture of spices and then simmered in a sauce made from tomatoes, onions, garlic, curry leaves, and fresh ginger. The curry is often enriched with coconut milk, giving it a creamy texture and a hint of sweetness. This dish is typically served with rice or roti and is a staple in Mauritian households, known for its aromatic, well-balanced flavors.

Indian Saag Paneer

Saag Paneer is a vegetarian curry made with paneer (Indian cottage cheese) and leafy greens, usually spinach. The dish is made by simmering pureed spinach with spices like cumin, coriander, and garam masala, then adding cubes of paneer that have been lightly fried. The result is a creamy, mildly spiced curry that’s both flavorful and nutritious. Saag Paneer is often served with naan or roti, making it a popular choice for a vegetarian meal.

Thai Panang Curry

Panang Curry, or Panang Gaeng, is a rich and creamy Thai curry known for its thick texture and fragrant aroma. Made with a blend of dried chilies, lemongrass, galangal, and kaffir lime leaves, this curry has a balanced sweetness and spiciness that sets it apart. Traditionally, it’s cooked with coconut milk and your choice of meat, usually beef or chicken. The curry is then slow-cooked until the meat is tender, absorbing the vibrant flavors. Panang Curry is often served with steamed rice, making it a comforting yet exotic dish showcasing Thai cuisine’s intricate flavors.

Pakistani Haleem

Haleem is a thick, hearty stew made from meat (usually beef or chicken), lentils, and wheat. The ingredients are slow-cooked for hours until they break down into a thick, porridge-like consistency. The stew is flavored with a blend of spices, including cumin, coriander, and garam masala, and is often garnished with fried onions, fresh cilantro, and lemon wedges. Haleem is a popular dish during Ramadan and is known for its comforting, savory flavor.

Indian Rogan Josh

Rogan Josh is a flavorful lamb curry that’s a specialty of Kashmiri cuisine. The dish is made with tender lamb pieces that are slow-cooked in a sauce made from yogurt and a blend of spices, including fennel, ginger, and garam masala. The curry is also flavored with saffron, which gives it a rich, golden color and a distinctive aroma. Rogan Josh is traditionally served with steamed rice or naan and is known for its deep, complex flavors.

Bangladeshi Fish Bhorta

Fish Bhorta is a traditional Bangladeshi dish made from mashed fish spiced and cooked with onions, garlic, and green chilies. It is often made with freshwater fish, such as hilsa or rohu, and is flavored with mustard oil, which gives it a distinctive taste. Fish Bhorta is typically served with steamed rice and is known for its bold, spicy flavors and unique texture.

South African Cape Malay Curry

Cape Malay Curry is a unique and aromatic dish from the Cape Malay community in South Africa. This curry is known for its mild yet flavorful taste, combining sweet and savory elements with spices like cinnamon, cloves, cardamom, fresh ginger, garlic, and onions. Typically made with chicken, beef, or fish, the curry often includes dried fruit like apricots or raisins, adding a subtle sweetness. It’s usually served with yellow rice, chutney, and sambals, making it a comforting and hearty dish that reflects the rich culinary heritage of the Cape Malay people.

Trinidadian Duck Curry

Duck Curry is a flavorful dish popular in Trinidadian cuisine. The duck is marinated in a mixture of curry powder, garlic, and hot peppers and slow-cooked until tender in a rich, spicy sauce. The curry is often served with roti or rice and is known for its bold, spicy flavors and tender, succulent duck meat. It is a favorite at family gatherings and celebrations in Trinidad.

Indian Korma

Korma is a mild, creamy curry made with meat or vegetables and a rich, yogurt-based sauce. The dish is flavored with a blend of spices, including cumin, coriander, and cardamom, and is often garnished with nuts and dried fruits, such as almonds and raisins. Korma is known for its delicate, fragrant flavors and is served with naan or rice. It’s a popular choice for those who prefer a less spicy curry.

Mauritian Rougaille

Rougaille is a tomato-based curry that’s popular in Mauritian cuisine. The dish is made with various types of meat, including fish, chicken, or sausages, and is simmered in a sauce made from tomatoes, onions, garlic, and a blend of spices, including thyme, bay leaves, and turmeric. Rougaille is often served with rice or bread and is known for its tangy, slightly sweet flavor.

Indonesian Gulai

Gulai is a rich, coconut-based curry popular in Indonesian cuisine. It is made with a variety of meats, including chicken, beef, or lamb, and simmered in a sauce made from coconut milk, turmeric, ginger, galangal, and makrut lime. Gulai is often served with rice or rice cakes and is known for its creamy, aromatic flavor.

Kenyan Chicken Curry

Kenyan Chicken Curry is a flavorful dish made with tender chicken pieces simmered in a rich, spicy sauce. The curry is flavored with a blend of spices, including cumin, coriander, and turmeric, and is often garnished with fresh cilantro and lime. Kenyan Chicken Curry is typically served with steamed rice or chapati, and is known for its bold, aromatic flavors.

Mangalorean Mutton Sukka (India)

Mangalorean Mutton Sukka is a flavorful and aromatic dry curry from the coastal region of Karnataka, India. This dish features tender pieces of mutton cooked with a rich blend of spices, including coriander, cumin, and black pepper, along with fresh coconut, curry leaves, and tamarind. The meat is slow-cooked until it’s well-coated with the spicy, tangy masala, resulting in a dry, intensely flavored curry. Often served with rice or traditional Indian bread, Mutton Sukka showcases the robust and spicy flavors typical of Mangalorean cuisine, making it a delicious and satisfying choice for curry enthusiasts.

Burmese Pork Curry (Wet Thar Hinn)

Wet Thar Hinn is a rich, flavorful pork curry staple in Burmese cuisine. The dish is made with pork simmered in a sauce made from tamarind, onions, garlic, and spices. Shrimp paste also gives the curry a unique, savory flavor. Wet Thar Hinn is typically served with rice or noodles and is known for its bold, spicy flavors.

Nepalese Mutton Curry

Mutton Curry is a flavorful dish popular in Nepalese cuisine. It consists of tender mutton pieces simmered in a rich, spicy sauce made from onions, tomatoes, garlic, and a blend of spices, including cumin, coriander, and garam masala. The curry is often garnished with fresh cilantro and served with rice or roti. It is known for its deep, complex flavors and is a favorite at family gatherings and festivals in Nepal.

Filipino Chicken Kare Kare

Filipino Chicken Kare-Kare is a traditional dish known for its rich, creamy peanut sauce and savory flavor. This curry is made with tender chicken pieces simmered in a sauce of ground peanuts, rice flour, and spices. The sauce is often flavored with shrimp paste, which adds depth and umami. Alongside the chicken, vegetables like eggplant, bok choy, string beans, and banana hearts are commonly included. Kare-Kare is typically served with bagoong (fermented shrimp paste). This dish is a staple at Filipino gatherings and brings a unique blend of textures and tastes.