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Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom. Apricot jam, mango chutney, vinegar and lemon balance the spice with sweet-sour notes. Raisins, toasted almonds and the soaked bread are folded through. The mixture is pressed into a baking dish; eggs are whisked with the leftover milk and poured over; bay leaves are stuck into the surface; the lot is baked until the topping is just-set with a faint wobble.
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.
Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat. No coconut milk; features a clear, flavorful broth with chicken and vegetables. Serve with sticky rice.
I’m a big fan of Thai chicken satay with peanut sauce. Although it isn’t necessary, it is best to marinate the chicken for at least a day. You could get away with 30 minutes but a longer marinating time will get you much tastier results. As the chicken soaks up that incredible marinade, it not only tenderizes it but makes it much juicier when cooked. This recipe could be used with thinly sliced pork or beef, both are also popular at Thai restaurants and takeaways. Pork is the meat of choice in Thailand but chicken is the most popular in the UK. I also like to serve this dish with cucumber and chilli relish.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Plain steamed rice (often last night's leftovers) is the base. A hot temper of mustard seeds, urad dal, chana dal, cashews, dried red chilli and curry leaves is bloomed in coconut oil, then fresh grated coconut is folded in and warmed through. The rice is tossed through everything off the heat, so the grains stay separate and pick up flavour rather than soften.
A luxurious, mildly spiced sauce with tropical fruit sweetness balanced by warm curry spices. The ground almonds create a velvety texture that elegantly coats chicken and veal, while the fruit adds sophisticated sweetness without overwhelming heat.
Aged basmati is rinsed and soaked. A whole-spice tempering of cinnamon, cardamom and cloves is bloomed in coconut oil with sliced onion and a slit green chilli. The drained rice is toasted briefly in the spiced oil, then half-coconut-milk and half-water is poured in for a covered steam. The grains finish white-cream coloured, faintly sweet from the coconut and warm from the whole spices.
A Goan coconut masala paste is ground from soaked Kashmiri chillies, coriander seeds, cumin, peppercorns, garlic and ginger with fresh coconut and tamarind. Onion is softened in coconut oil with green chilli and curry leaves, the masala is fried until the oil separates, water and salt are added for a brief simmer, and the fish is slid into the gravy for a gentle poach. The dish is sharply acidic, deeply red and just hot enough.
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic spices with creamy coconut milk for a comforting, flavourful dish. The meatballs stay moist and are infused with lemongrass and lime leaves for authentic flavour.
Buttermilk-fried wings in the American Southern tradition, with a Caribbean accent twice over: Jamaican curry powder folded into both the marinade and the dredge, and a pinch of allspice in the breading. The flavour is warm and earthy rather than sharp, turmeric and allspice are the dominant notes, with Creole Cajun seasoning bridging the Caribbean and Louisiana sides of the dish. The cornstarch in the dredge is the technical move; mixing flour with about 15% cornstarch produces a thinner, crisper, more crackly crust than flour alone, the same trick Korean fried chicken uses. The buttermilk overnight brine tenderises and lets the flavour penetrate down to the bone. Smell out of the fryer is curry powder hitting hot oil. Not difficult but you need patience: 6-hour marinade minimum, careful oil temperature management (165°C / 330°F is lower than typical fried chicken; the wings need long enough to cook through to the bone before the crust browns). A clear example of cross-pollination between Jamaican kitchens and the American South.
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.
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves. Coconut milk is poured in and the curry brought to a simmer, then tamarind water and a tomato are added. The fish goes in last and poaches in the gravy for just long enough to set; over-stirring breaks the pieces.
This aromatic Thai-inspired soup combines tender chicken, rice noodles, and coconut milk in a flavorful curry broth. Packed with vegetables and fresh herbs, it's a comforting and spicy dish that warms the soul. Perfect for a quick yet satisfying meal.
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly pounded laksa paste of dried chilli, galangal, lemongrass and candlenuts. The two are joined with coconut cream to create a glossy, fragrant broth that bathes rice vermicelli, tofu puffs and prawns. Finished at the table with sambal, lime, fresh coriander and bean sprouts.
Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder. Green, unripe plantains are peeled and added to the pot to steam-cook in the sauce until tender. A loose peanut paste is stirred through near the end for body and richness. The whole dish is one pot and built in stages.
Milder, sweeter than red curry paste, with roasted peanuts. Key ingredient for Panang curries; adjust spice and sweetness as desired.
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.