This Indian curry is an all-time Test Kitchen and reader favorite. Salted cahews add a savory bit of crunch.
Recipe: Cashew, Coconut, and Squash Curry
This protein-packed vegetarian curry comes from Seattle and Vancouver restaurateur Meeru Dhalwala.
Recipe: Tamarind Chickpea Curry
Readers love this fast, easy, and delicious Indian-spiced curry.
Recipe: Coconut Shrimp Curry
Sweet Japanese curry beautifully coats chewy udon noodles for a bowl of curry that warms and satisfies.
Recipe: Beef Kare Udon
Customize this curry to suit your cravings. This recipe works with any mix of herbs and vegetables you'd like.
Recipe: Fresh Herb and Tofu Curry
Red, yellow, and orange peppers cook with spices and coconut milk for a colorful, spicy curry sauce.
Recipe: Tuna Coconut Curry
Everything cooks quickly in one pan for a Thai curry that’s on your dinner table in no time.
Recipe: Red Curry Tofu with Fall Vegetables
Grilled fish and peppers are topped with a bright fresh basil curry sauce.
Recipe: Mahimahi with Thai Green Curry
Chunks of potatoes and carrots make this bowl of curry extra hearty.
Recipe: Coconut Ginger Curry with Vegetables and Halibut
Shrimp, calamari, and your favorite white fish cook up fast in a rich coconut curry broth.
Recipe: Red Curry Fish Stew with Rau Ram