These are the 10 best curries in the world you must try (2024)

Panang curry, a Thai delicacy

Smooth and bright red, this Thai curry is a delight. And according to TasteAtlas it is quite simply THE best curry in the world. What makes it so special? The thick texture and sweet and sour taste (thanks to a smidgen of peanut) makes it an exquisite delicacy. It is also a fairly old recipe, with traces of it dating back to 1890.

Malai kofta, delight in a dish

This is a traditional dish from northern India. It consists of fried potato dumplings and paneer – an Indian cheese similar to mozzarella – in a creamy sauce. Created in the Middle Ages, it is a gourmet recipe found in many Indian restaurants, and proudly ranks second in the list.

Japanese karī, an iconic meal

Japan takes third place in the ranking. There, curry typically has a thick texture and a mild, with just a hint of spice. Japanese people consider it a popular family dish because it is simple to prepare, unlike some other Japanese dishes. It is also more economical, having affordable ingredients. It was imported into the country by the British during the Meiji era (1869-1913), which is why in Japan, curry is considered a Western dish, not an Asian one.

Khao Soy, a curry at the crossroads of cultures

Khao Soy originated in the northwest of Thailand. It is a soup of fried noodles, served with chicken. The broth is made of coconut milk and red curry paste. It is an emblematic dish of the Chiang Mai region, a city on the borders of Thailand with Burma and Laos, and close to China. The Chin Haw, a Chinese people who migrated to Southeast Asia, invented the recipe.

Shahi Paneer, also known as royal cheese

This curry should stir some interest. It is made of paneer – that same Indian cheese – and a cream and tomato-based sauce, flavoured with coriander.Shahi Paneeris an iconic dish in the north of the country, and more particularly of Mughal cuisine. The Mughal Empire ruled India from 1526 to 1857, the same Persian people who also built the Taj Mahal.

Butter chicken, an Indian curry with worldwide renown

The very popular butter chicken, or murgh makhani in Indian, obviously belongs in this ranking. It is one of the flagship dishes of Indian gastronomy, even though the recipe only dates back to 1950. Its creator was Kundan Lal Gujral, a restaurant owner from New Delhi. One day, while trying to prevent some previously cooked chicken from drying out, he tried simmering it in a sauce made of tomatoes, spices and butter. Ans as the dish’s popularity can attest, it was an idea cast in gold.

Green curry, a classic for a good reason

With its roots in central Thailand, green curry paste pleases the most demanding of palates. It creates an explosion of flavours on the tongue: shrimp paste, galanga, lemongrass, green chillies, combava leaf and turmeric. Diluted with coconut milk, it goes wonderfully with fish, white meat and shellfish.

Massaman curry, Thai curry and more besidesl

Mild, sweet and very fragrant, this curry contains spices such as coriander, cumin and cardamom. It is an original dish, very different from the curries traditionally found in Thailand. And for good reason, as this curry comes from far away: it was imported into the country during the reign of Rama II (1809 -1824) by a Persian people of Muslim origin. Massaman is not a Thai word and means “Muslim” in an ancient form of Persian.

Keema, an ideal curry for samosas

This is an Indian curry made from minced mutton and peas. Very different from other curries, it is notably dry and less creamy. It is sometimes used as a filling for samosas.

Korma, light and fragrant

Often served with chicken, korma is a light and very fragrant curry: the sauce is based on yoghurt and spices such as saffron, ginger, cumin and turmeric. A treat.