Dishing up a beautiful, fragrant curry is easy with these flavour-packed curry recipes. Plus, many of these recipes use store-bought curry paste for a midweek shortcut.
In this list of curry recipes you’ll find everything from hearty beef curries and chicken curries, to our favourite vegetarian options. Let’s get cooking!
Massaman beef cheeks
Ideal comfort food.
Panang lamb curry
This slow-cooked curry is packed with peanut goodness for a creamy and nutty flavour you’ll love.
Slow cooker chicken curry
An aromatic curry rich with Malaysian-inspired flavours.
Old fashioned curried sausages
This one’s been a regular on dinner tables for decades.
Julie Goodwin’s curried mince & rice
Dish up this easy dinner in just 30 minutes.
Panang fish curry
Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]
Pressure cooker lamb shanks curry
A rich and comforting dinner with mild massaman curry flavours.
Julie Goodwin’s Cape Malay curry chicken
Dish up a fragrant one pot dinner tonight.
Beef curry pie
This family-sized curry pot pie will fill your home with irresistible aromas.
Julie Goodwin’s braised lamb chops in a sweet curry sauce
This sweet curried lamb casserole is the perfect winter warmer, and economical too!
Massaman-style coconut curried sausages
A flavoursome twist on the classic.
Easy curried mince
A delicious Indian-spiced beef mince dinner.
Julie Goodwin’s curried prawns
Pick up some school prawns for this easy and tasty dinner.
Slow cooker peppered pork curry
Spice up dinnertime.
Massaman lamb and pumpkin curry
You’ll need to cook 1 cup jasmine rice. Note
One pan red curry pork cutlets
A flavour-packed one pan wonder.
Thai-style red curry with beef & vegetables
A flavour-packed dinner ready in just 30 minutes.
Yellow chicken curry
A delicately fragrant yellow curry packed full of chicken, cauliflower and barley for a truly satisfying meal.
Roasted cauliflower and chickpea coconut curry
This fragrant vegie curry will be your new favourite meat-free Monday option
Slow-cooker massaman beef curry
This Thai massaman curry is slow-cooked, meltingly-tender, and perfectly rich, topped with crunchy peanuts.
Coconut beef curry
Perfect for dinner tonight.
Roasted rice and pumpkin curry
A hearty, flavour-packed warming dinner that can be made in under an hour.
Slow-cooker fish curry
A fragrant Caribbean-inspired curry.
African-inspired kuku paka chicken curry
Kuku paka is a delicious chicken and coconut curry popular in East Africa.
Five-ingredient fresh & zingy green bean tofu curry
It’s easy to be green!
One pot curried chicken and rice
A quick and easy weeknight dinner idea.
Yellow curry chicken cottage pie
This recipe serves eight as part of a banquet. Or four to six people as a main meal.
Slow cooker chickpea and sweet potato curry
This vegan curry recipe is perfect for chilly nights. It’s an easy chickpea curry made with sweet potato and a korma curry paste.
Thai fish curry
This simple, aromatic fish curry recipe makes for an easy weeknight dinner for one.
Green masala chicken curry
There’s something so satisfying about making a curry from scratch.
Slow-cooker cashew and cauliflower curry
A fragrant vegan curry that’s packed with flavour.
Air fryer red curry fish cakes
Moist, juicy and utterly delicious.
Beef curry with coconut rice
This fragrant beef curry is full of veg and served with coconut rice and a crisp topping.
Thai green chicken curry
It’s easy to eat green!
Sri Lankan potato and pea curry
Feed the family with this delicious, wholesome Sri Lankan potato and pea curry from The Australian Women’s Weekly’s ‘Almost Vegetarian’ cookbook.
Chicken tikka curry with cauliflower rice
Give your curry a lighter feel.
Slow-cooker pork and lemongrass curry
Hearty, warming and packed full of flavour, this delicious pork and lemongrass curry is the easiest way you’ll make an authentic Asian style curry at home. Simply pop all the ingredients in the slow-cooker, and let the magic happen.
Lamb korma meatball curry
Tender lamb meatballs swimming in a rich korma curry sauce.
Vegetarian Thai yellow curry
Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women’s Weekly’s Almost Vegetarian cookbook, available where all good books are sold.
Slow-cooker red pork curry
A fragrant red curry with slow-cooked pork that will melt in your mouth.
Pumpkin and cauliflower yellow curry
This mild curry is packed full of healthy veggies that’s perfect for hitting your daily serve of nutrition. We’ve even included the recipe for a homemade yellow curry paste that’s sure to impress.
Summer prawn curry
Australian summer is all about those fresh Aussie prawns and what better way to mix up your seafood repertoire than with a curry? Team with steamed rice and pappadams for a stand-out dish.
Red dhal with coconut curry
Packed full of hearty lentils and lovely Indian spices, this vegetarian curry makes a great quick and tasty weeknight dinner that’s super healthy.
Red tofu curry
This delicious vegetarian curry is packed full of flavour, but can be whipped up in under 20 minutes, making it the ultimate weeknight dinner.
Dhal curry with chutney yoghurt
Quick and easy, but packed full of flavour and the goodness of legumes, this delicious Indian spiced dhal curry makes a great weeknight dinner. Serve it with refreshing mango chutney yoghurt for an extra authentic touch.
Peri peri coconut chicken curry
Spicy, succulent and oh-so-scrumptious! Take your taste buds around the world with this tasty peri peri coconut chicken curry – perfect for dinner any night of the week!
Pea and potato curry
Packed full of flavour, spice and fresh ingredients, this tasty pea and potato curry is perfect for cool Winter nights.
Lamb, kumara and almond curry
Enjoy this hearty and nourishing lamb, kumara and almond curry on a winter’s night.
Coconut curried beef
Love Thai food? Then you can’t go past this full-of-flavour coconut curried beef – hearty and delicious.
Red pork with lychee curry
This hearty red pork and lychee curry is perfect for any night of the week- delicious and satisfying.
Split pea and capsicum curry
This delicious split pea and capsicum curry is packed full of flavour, and is sure to be a family favourite.
Cauliflower and green pea curry
Suitable to freeze without yoghurt and egg. Suitable to microwave. Note
Beef panang curry
A classic Asian dish, this spicy panang curry sauce works beautifully with tender beef to create this flavour packed meal.
South African bean curry
This traditional South African bean curry is a wonderfully warming vegetarian dish that is packed full of flavour and goodness to keep you fueled for longer.
Afghani lamb and spinach curry
Slivered almonds and lemon zest add an extra dimension to this savoury, satisfying curry.
Nepalese pork mince curry
Nepalese pork mince curry
Japanese pumpkin curry
Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe. Note
Freezing curry leftovers
Many of these curry recipes are great to make in bulk quantities and then freeze the leftovers. That way, you’ll have a quick, homemade dinner on hand for nights you’re short on time.
When freezing meals, there are three key things to check:
- Your freezer temperature is between -15°C and -18°C.
- Your food is cool, or at room temperature, before freezing.
- Any bag or container is well-sealed and airtight.
Make sure to label your containers so you know how long it will keep. See more freezing tips here.
Make your own curry paste for Thai curry recipes
It’s worth making your own curry paste at least once. The freshness is incredible! See our recipes for Thai yellow, green and red curry pastes.
Rice cooking tips
Many of these recipes call for rice to serve the curry with. If you don’t have an electric rice cooker, the stove top absorption method produces the best results.
Before cooking rice, you should thoroughly rinse rice under cold running water until the water runs clear. (Basmati rice can be soaked for 30 minutes rather than rinsed.) This washes away the coating of powdery starch.
For long-grain rice, bring 1 cup of rice and 1½ cups of water to the boil, stirring occasionally. Lower the heat to medium-low, cover the saucepan with a tight-fitting lid, and simmer for 12-15 minutes. Remove from heat, and stand with the lid on for 5-10 minutes.
For firmer rice add a little less water; for softer rice, add slightly more water.
