What is the secret to a good curry? It’s time. Sure, you can make a quick curry using store-bought curry pastes or curry powder (which, don’t get us wrong, we love when we’re short on time). But if you want a curry that hits all the right high notes — deep heat, balanced aromatics, and vibrant flavours and fragrance — then a good curry recipe means making your own curry paste. Plus, getting complexity and depth of flavour usually requires hours of cooking and a long simmering time.
Whether you want a fish curry in fragrant coconut milk curry sauce; rich beef Thai curry with subtle clove sweetness and spice; or a hearty vegetable curry broth with lots of fresh ginger and turmeric to warm you from the inside out, the best curry recipe is ultimately one made from scratch.
Simmer your way through these best curry recipes. You’ll find a spicy chicken curry recipe, slow-cooked beef numbers, the ultimate red curry recipe, quick fish curries or crowd-pleasing vegetarian options.
Here are our ultimate recipes for curry dishes from around the globe.
Three-hour lamb and chickpea curry
(Credits: Chris Chen and Ben Dearnley)Lamb curry recipes
Red curry recipe with duck
(Credits: Ben Dearnley)Best curry recipes from chefs
Looking for more curry recipes? Check out Australian Women’s Weekly Food’s classic curries for quick and easy recipes.
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