It’s easy to think of curry as just a single type of dish, one that’s rich, with plenty of warmth, flavor, and creaminess. For many of us, the word immediately evokes ideas of rich Indian curries, including the ever popular butter chicken and chicken korma.
Yet, curry is much more complex than that. For one thing, the word doesn’t even refer to a specific flavor or combination of spices. It’s a reference to sauce and gravy instead, meaning that curries can change dramatically depending on the ingredients used and the culture they come from.
Not surprisingly then, there are many types of curry, including rogan josh, tikka masala, Thai red curry, amok curry, rendang, and plenty of others. There are far too many types to cover in a single list, so we’re going to focus on the classics, while also showing you a few of the more exciting and unusual styles.
As you go through the list, remember that there are countless versions of each of these curries. This is especially obvious if you order an Indian curry in the United States—you’ll often get a delicious, rich dish that isn’t authentic at all. Because of this, you may need to try multiple versions of the same curry to see how much it can vary.
23 Types Of Curry
Indian Curries
Indian curries tend to be rich and creamy, often with a complex flavor profile. They typically use a large variety of aromatic spices, although their level of heat varies considerably depending on the type of curry and how it has been prepared.
Butter Chicken
Let’s begin with butter chicken, as it is arguably the most well-known type of curry. It’s also a fantastic option for anyone who hasn’t prepared curry before, as it is relatively simple and can be fairly mild.
Of course, butter chicken isn’t the traditional name for the dish. It is often known as murgh makhani or sometimes chicken makhani instead.
This curry relies on marinated chicken that is then grilled in a tandoor and simmered in a creamy tomato sauce. The resulting dish is rich, delicious, and easy to enjoy.
In the United States, butter chicken is sometimes seen as an entry level curry, so it tends to be very creamy and low in spice. Indeed, it is often milder and sometimes a little sweeter than the authentic Indian version. That said, recipes vary from location to location, so you might be able to find an authentic version with a little effort.
Tikka Masala
Butter chicken and chicken tikka masala are similar curries, as they rely on chicken in a creamy red sauce. However, there are notable differences as well.
One area is flavor. Butter chicken tends to be mild and creamy, while chicken tikka masala is spicier and has more tomato flavor. The texture varies, too, as chicken tikka masala usually contains chunks of onions and tomatoes, which you don’t find in butter chicken.
The spiciness of chicken tikka masala varies much more than with butter chicken, leading to some mild and some moderately spicy versions. Still, even with these differences, many people who enjoy butter chicken will also enjoy chicken tikka masala.
Korma
Korma relies on yogurt’s cooling properties to create a creamy and flavorful dish. As with most types of curry, there’s considerable room for variation. As such, you’ll see differences in the spices used, the vegetables, and the type of meat.
Some versions also include nuts and seeds, which add to the texture of the dish and make it even more interesting. While the spices vary, most versions are mild and aromatic, relying on spices like saffron, bay leaves, and cardamom.
Rogan Josh
Rogan Josh hails from Kashmir, which is in northern India. Lamb or mutton are the traditional types of meat, although modern recipes sometimes use other types, like chicken.
Yogurt and tomatoes are both used heavily in the recipe, which helps to create a tangy and smooth sauce. Beyond that, there are the spices. This is typically a fragrant selection that includes cinnamon, ginger, and cardamom. The spice selection can vary a little, but too many differences take away from the distinctive flavor of rogan josh.
The combination of meat and spices makes rogan josh an excellent choice for anyone who wants a rich and meaty curry.
Madras
Madras curry is another popular option, one that is now served throughout the world. The spices give this curry a rich red color, along with a considerable kick. Coconut milk helps to cool the curry off somewhat, but not enough to offset the chili.
Because of the spices, madras curry isn’t for the faint of heart. Still… there’s more than just heat going on. The curry has a surprisingly complex flavor profile, with plenty of delicious savory notes for you to enjoy.
Biryani
Unlike many other curries, biryani is primarily a rice-based dish. However, it does still include curried meat or vegetables, giving it some characteristics in common with the other curries we’ve featured.
While curry is often served with rice, biryani is a distinct dish of its own. Notably, the cooking method includes layering, which helps the rice to absorb flavors from the meat and spices, making it much more delicious.
Chicken biryani is a common and easy-to-find style, but it certainly isn’t the only one. There are also versions with eggs and potatoes, as well as those relying on vegetables or mutton.
Jalfrezi
Jalfrezi is notable for being cooked through a stir-fry approach, while many other curries are simmered in sauce instead. This approach provides a more vibrant flavor and helps the vegetables retain their crunch.
This is also a spicy curry, partly due to the use of green chiles. However, there are other flavor notes as well including a distinct sourness or tanginess. The curry also tends to be drier than many other Indian curries, largely because of the stir frying.
Jalfrezi also has an interesting origin, as it was developed in India during British colonialism. The stir-frying approach provided an efficient way to use leftovers. This technique also makes jalfrezi an easy choice for people who are new to making curry.
Vindaloo
Vindaloo is another excellent choice for those who love heat. It’s a spicy and tangy dish with a rich red color and plenty of flavor. The spiciness comes from an aromatic spice blend, plus the use of chili peppers that make everything even more intense.
The recipe also has a touch of sourness or tanginess. This comes from vinegar, which isn’t a common choice in Indian curries. As a result, vindaloo has a distinctive and recognizable flavor.
This curry generally relies on meat, traditionally pork. The vinegar is particularly relevant here, as it helps to tenderize the meat. That said, there are plenty of modern variations to the recipe, including some vegetarian vindaloo recipes.
Dum Aloo
Unlike many of the curries on this list, dum aloo always uses the same main ingredient – baby potatoes. These are simmered in a rich gravy that provides plenty of flavor.
It’s generally a mild curry, although some versions are spicier than others. The type of gravy used also varies, where some versions rely on a tomato-based sauce, while others focus more heavily on yogurt.
Of course, there’s space for plenty of other variations as well, like differences in the specific spices, the size of the potatoes, and the cooking techniques. Such differences often come down to where the recipe comes from. For example, a Kashmiri dum aloo recipe can be quite different to one from another part of India.
Saag
The term saag refers to Indian curries made using dark leafy greens. Spinach is a common inclusion in this dish, but other dark leafy greens might be used instead or in combination with the spinach. There are also notable differences in the ingredients and balance of flavors depending on the recipe.
Indeed, even the specific greens used can change the recipe noticeably. For example, saag made using mainly mustard greens tends to have bitter and pungent notes, while a version focusing on spinach instead is typically sweeter.
Palak
Palak is essentially a variation of saag curry, as it just relies on spinach, rather than incorporating other dark leafy greens as well. Palak typically has a brighter green color than saag because of the spinach leaves, which are often blanched before being used in the curry.
A popular version is palak paneer, which combines spinach with cubes of Indian cottage cheese. This results in a delightful flavor and texture contrast. Another version combines palak with potatoes, which can easily be made as a vegan meal.
Saag and palak curries are often mild, as they focus on the earthiness of the greens and on creating a complex flavor profile. That said, the spiciness can vary, and some versions of this curry are warmer than others.
Dhansak Curry
Dhansak curry is an interesting one, as it offers a balance of sweet, complex, and savory flavors. The flavor profile partly comes from the spice mix, which includes cloves, cardamon, nutmeg, and various other ingredients. Many recipes also include tamarind sauce, which provides some of the distinct tanginess.
Another intriguing feature is that this type of curry uses lentils as well as meat. The lentils help to thicken the sauce while also adding some nutrients. Red lentils are common here because they disintegrate as they are cooked. However, many versions use multiple types of lentils (often four!).
Using multiple types of lentils creates more texture and flavor variation within the dish. However, doing so also makes the dish more complex to prepare, as lentils vary in how long they take to cook.
Thai Curries
Now we’re onto the Thai curries. These tend to have a brighter and fresher taste than Indian curries, partly due to the use of vibrant ingredients like kaffir leaves and lemongrass.
There’s also a difference in spiciness, as Thai curries often have a sharp spicy heat to them, while Indian curries have a slower burn instead.
Thai Red Curry
If you’re looking for heat, Thai red curry is the way to go. This Thai curry uses a red curry paste that includes red chilies, along with ingredients like garlic, lemongrass, and shrimp paste.
Coconut milk is also used in the curry. This provides some creaminess and can make the spice seem a little less intense. That said, we’re just talking about less intensity. Red curry is still hot and is popular among those who love spice.
Of course, some versions of Thai red curry are spicier than others. You can often order different levels of spice at a restaurant or tweak your personal recipe to create different intensities.
Thai Green Curry
Not surprisingly, Thai green curry uses green chilis instead of red ones. Cilantro, kaffir leaves, and basil are often used as well. These contribute to the green color while helping to provide a complex and delicious flavor profile.
This curry also stands out from Thai red curry because it has bright herbaceous notes. In contrast, Thai red curry tends to be aromatic and bold instead.
Thai green curry is often seen as having a moderate heat level. Notably, it’s less spicy than red curry and more so than yellow curry, making it an excellent middle ground. That said, the spice level can vary and some versions of Thai green curry end up being surprisingly hot.
Thai Yellow Curry
Thai yellow curry tends to be fairly mild, which makes sense, as the color comes from turmeric rather than chili. The curry even has a touch of sweetness that makes it easier to enjoy.
Some versions of this curry can look much like an Indian curry. But, don’t be fooled. Even when the curries look similar, Thai yellow curry has a distinctly Thai flavor profile.
Massaman Curry
Massaman is an excellent choice if you’re looking for plenty of flavor without much heat. As well as the familiar Thai curry ingredients, this version relies on warming spices like cloves, cinnamon, and cardamom. There are even sometimes peanuts in the mix.
The ingredient selection makes massaman distinctive and quite different from other Thai curries. Indeed, massaman curry is best seen as a fusion dish, one that includes elements of Thai, Persia, and India cuisines.
So, even if you don’t enjoy other Thai curries, massaman curry may still be worth a try.
Panang
Panang curry includes many of the flavoring ingredients found in other Thai curries, including lemongrass, garlic, galangal (a spice that’s related to ginger) shrimp paste, and red chili.
However, the curry also benefits from the addition of roasted peanuts. The peanuts provide a distinct nutty flavor, while also lending some saltiness to the curry. They’re also what makes it stand out from other Thai curries.
Pork is the most traditional type of protein for panang, but this is just one option out of many. As with other Thai curries, chicken, beef, tofu, or other protein sources can easily be used instead.
Panang curry is often seen as a variation of red curry, one that is generally milder and creamier. Still… ingredients and heat vary between recipes, so some versions of panang curry will be more intense than others.
Khao Soi
Khao soi is a unique entry to this list, as it is basically a noodle soup that relies on curry broth. As such, it is somewhere between curry and noodle soup.
The flavor profile is similar to that of Thai yellow curry, except that there is often more complexity to the flavor profile. While there is some spiciness, khao soi is often considered a mild curry dish and shouldn’t overwhelm. It’s also creamy due to the use of coconut milk.
The noodles work surprisingly well in this dish, creating an exciting texture contrast.
Other Types Of Curries
Thai and Indian curries are the most well-known types, but they’re not the only curries out there. Many regions have their own curry recipes. Some are similar to the curries we’ve already discussed, while others are quite different.
Rendang
Rendang is sometimes considered a curry and sometimes a stew instead. It’s easy to see why, as the sauce here is very thick, making the dish much drier than other types of curries.
The style has its benefits, as it means that the sauce sticks to your meat and makes it even more delicious.
Interestingly, rendang has many ingredients in common with massaman curry, including the spices and the use of coconut milk. Despite this, the curries look and taste very different to one another – partly because rendang is simmered until the sauce becomes very thick.
Amok Curry
Amok curry is best described as Cambodian steamed fish curry, a dish traditionally served in a banana leaf (the same banana leaf that it is steamed in). The steaming approach gives this meal a slight earthy flavor, while the other ingredients add complex aromatic flavors.
There’s also the consistency to talk about, which is similar to mousse. This consistency is unusual for a curry and makes it a very unique dish.
While fish is traditionally used in the curry, some recipes use a different protein instead, such as tofu or prawns (prawns are an especially common choice).
Katsu Curry
While most curries include meat in their sauce, Japanese katsu curry does things a little differently. The meal includes crispy breaded meat, often a pork cutlet, rice, and curry sauce. This approach allows for more flavor and texture contrasts than you get with other curries.
Flavorwise, the curry sauce has some similar elements to other curries, but also tends to be milder and more savory. The texture is thicker as well, partly due to the use of a roux block.
Durban Curry
Now we move to an intense entry, as Durban curry is famous for being fiery – hotter than many other types of curry. In fact, the curry is sometimes rated as being between 30,000 and 50,000 SHU on the Scoville scale. This makes it similar to a moderate habanero pepper.
The curry comes from South Africa but is best considered a fusion dish, as it incorporates aspects of South African and Indian flavor profiles. This fusion of two cuisines creates a genuinely distinctive curry.
There are plenty of protein options, including chicken, beef, and lamb. Although less traditional, you can also make a vegan version of the curry.
Jamaican Goat Curry
Finally, we come to Jamaican goat curry, which is exactly what the name suggests. The dish typically includes the use of Jamaican curry powder, which contains an interesting variety of spices and Scotch bonnet pepper. The curry also features aromatics for flavor and vegetables to add heartiness.
Overall, the curry tends to be complex and warm. There’s a decent amount of heat from the Scotch bonnet peppers, which can be easily raised or lowered.
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