Beef Panang Curry
A thick, sweet Panang curry with peanuts, served over jasmine rice. Similar to red curry but sweeter and thicker; add vegetables for extra nutrition or keep traditional.
Thai
Discover · meat + quick + curry + asian
17 recipes
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Meat 17Chicken 12Beef 1Pork 1Lamb 3Duck 0Fish 8Prawn 3Salmon 0Eggs 2Paneer 0Tofu 0Lentils 0Rice 1Mushroom 2
Chicken Ceylon
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
Indian
Chicken Methi Curry
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
Indian
Coconut Rice
Coconut rice represents the intersection of technique and flavor in Indian cooking. The tempering of mustard and cumin seeds in hot oil releases their volatile aromatics, which then permeate the rice as it cooks. Curry leaves contribute herbaceous depth without overwhelming the dish. Coconut cream adds richness and subtle sweetness, creating a rice that's inherently interesting yet supportive of spiced dishes. The final resting period is crucial, steam completes the cooking while the flavors meld. This rice should taste aromatic with individual grains remaining separate.
Sides
Curried Chicken with Peppers
Curry blends beautifully with chicken when prepared in the style of southern Chinese cuisine, as a light, subtle sauce that enhances rather than overpowers the delicate chicken meat. This recipe balances spice with refinement, proving that curry in Chinese cooking is more elegant whisper than aggressive shout.
Chinese
Kashmiri Chicken
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.
Indian
Lamb Achari
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango chutney and tangy lime pickle. This dish captures the essence of Indian pickles in a rich, flavorful lamb curry.
Indian
Lamb Naga Phall
An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors. This dish is not for the faint-hearted; serve with cooling accompaniments like rice, naan, and cold lager.
Indian
Mango Chicken Curry
A sweet-spicy BIR-style mango chicken curry with plenty of tropical fruit brightness and mild curry-house heat. This recipe blends the pineapple-style sweetness of mango chutney and fruit chunks with a rich coconut-spiced base and tender chicken.
Indian
Prawn and Pork Pad Thai
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Thai
Prawn, Lemongrass and Coconut Soup (Tom Yum)
A vibrant Thai soup featuring prawns in a fragrant broth of lemongrass, coconut milk, and red curry paste. The balance of sweet, sour, salty, and spicy flavors creates an authentic taste of Thailand.
Soups
Samosas
Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling. The technique is simple yet satisfying, triangular folding, egg wash sealing, and oven-baking creates a light, shattering crust. Unlike deep-fried versions, these are baked for a lighter result while maintaining crispness. Serve warm with chutney, raita, or lemon juice. These are elegant enough for entertaining, casual enough for snacking.
Sides
Special Balti
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Indian
Thai Green Chicken Curry
Spicy green curry with fresh bird's eye chillies. Use homemade paste for best flavor; adjust spice level. Creamy coconut milk base with chicken and vegetables.
Thai
Thai Red Chicken Curry
Classic Thai restaurant favorite with red curry paste. Color from chillies; use homemade paste for best flavor. Thin sauce with chicken and vegetables.
Thai
Tom Kha Gai Soup (Chicken, Galangal and Coconut Soup)
Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.
Soups
Yellow Chicken Curry
Mild yellow curry with Indian influences from turmeric and curry powder. Similar to chicken korma but spicier. Use "cracking the coconut milk" method for natural oil, or add oil. Serve with rice.
Thai