16 Flavorful Exotic Curry Recipes to Spice Up Your Valentine’s Day

You’re looking to spice up your Valentine’s Day with exotic curry recipes. You’ll find 16 options, from Tropical Pineapple Curry to Rich and Creamy Chicken Tikka Masala Curry. What catches your eye?

1. Tropical Pineapple Curry

Tropical Pineapple Curry is a sweet and spicy dish with a blend of coconut milk and pineapple.

Ingredients

• 1 cup pineapple chunks
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Heat oil in a large pan over medium heat and sauté the onions until they are translucent.
2. Add the garlic and ginger and cook for 1 minute, stirring constantly.
3. Add the curry powder, turmeric, cumin, and cayenne pepper, and cook for 1 minute.
4. Add the pineapple chunks and cook for 2-3 minutes.
5. Pour in the coconut milk and stir well to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot over rice or with naan bread.

2. Spicy Indian Butter Chicken Curry

Spicy Indian Butter Chicken Curry is a rich and creamy tomato-based dish.

Ingredients

• 1 1/2 pounds boneless chicken breast or thighs
• 2 large onions
• 2 cloves garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons butter
• 2 tablespoons tomato puree
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil

Instructions

1. Heat 1 tablespoon of butter in a large saucepan over medium heat.
2. Add the onions and cook until they are lightly browned.
3. Add the garlic and ginger and cook for 1 minute.
4. Add the chicken and cook until it is browned on all sides.
5. Add the tomato puree, garam masala, cumin powder, cayenne pepper, salt, and black pepper.
6. Stir well and cook for 5 minutes.
7. Add the yogurt and lemon juice, and stir well.
8. Reduce the heat to low and simmer, covered, for 10 minutes.
9. Stir in the remaining 1 tablespoon of butter until melted.
10. Garnish with cilantro and basil, and serve over rice or with naan bread.

3. Thai Green Curry With Shrimp

Spicy Thai green curry with shrimp and vegetables.

Ingredients

• 2 cups large shrimp
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 1 tablespoon grated ginger
• 2 tablespoons Thai green curry paste
• 2 cups coconut milk
• 1 cup water
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon palm sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups mixed vegetables
• Fresh basil leaves

Instructions

1. Heat oil in a large pan over medium heat.
2. Add garlic and ginger and sauté until fragrant.
3. Add curry paste and cook for 1 minute.
4. Add coconut milk, water, fish sauce, lime juice, palm sugar, salt, and pepper.
5. Bring the mixture to a simmer.
6. Add shrimp and cook until pink.
7. Add mixed vegetables and cook until tender.
8. Taste and adjust seasoning.
9. Garnish with fresh basil leaves.
10. Serve hot over rice.

4. Creamy Korma Curry Recipe

Mild and creamy Indian dish made with marinated meat or vegetables.

Ingredients

• 1 1/2 cups plain yogurt
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 cups mixed vegetables or meat
• 2 tablespoons tomato puree
• 2 tablespoons heavy cream
• Fresh cilantro, chopped

Instructions

1. Heat oil in a large pan over medium heat and add chopped onions.
2. Cook the onions until they are lightly browned, stirring occasionally.
3. Add the minced garlic, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper to the pan.
4. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. Add the mixed vegetables or meat to the pan and cook until they are tender.
6. Stir in the tomato puree and cook for 2 minutes.
7. Reduce heat to low and stir in the heavy cream and plain yogurt.
8. Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens.
9. Remove the pan from the heat and stir in the butter until melted.
10. Garnish with chopped cilantro and serve over basmati rice or with naan bread.

5. Slow Cooker Beef Massaman Curry

Tender beef in a rich, slightly sweet Massaman curry.

Ingredients

• 2 lbs beef stew meat
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 2 tablespoons Massaman curry paste
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 can coconut milk
• 2 cups beef broth
• Salt and pepper
• Fresh cilantro leaves

Instructions

1. Season the beef with salt and pepper.
2. Heat oil in a pan and sear the beef until browned.
3. Add the onions, garlic, and ginger to the pan and cook until the onions are translucent.
4. Stir in the curry paste and cook for 1 minute.
5. Add the fish sauce, soy sauce, brown sugar, cumin, cinnamon, and cayenne pepper to the pan and cook for 1 minute.
6. Transfer the mixture to a slow cooker and add the beef, coconut milk, and beef broth.
7. Cook on low for 8 hours or high for 4 hours.
8. Taste and adjust the seasoning as needed.
9. Garnish with cilantro leaves and serve over rice.

6. Roasted Vegetable Curry Delight

Roasted Vegetable Curry Delight is a flavorful and nutritious dish.

Ingredients

• 2 medium-sized carrots
• 1 large cauliflower
• 2 medium-sized potatoes
• 1 large onion
• 2 cloves of garlic
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the carrots, cauliflower, and potatoes into bite-sized pieces and place them on a baking sheet.
3. Drizzle 1 tablespoon of olive oil over the vegetables and roast in the oven for 25-30 minutes.
4. In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat.
5. Add the onion and garlic to the pan and sauté until the onion is translucent.
6. Stir in the curry powder, cumin, turmeric, and cayenne pepper and cook for 1 minute.
7. Add the roasted vegetables to the pan and stir to combine with the spice mixture.
8. Pour in the coconut milk and bring the mixture to a simmer.
9. Reduce the heat to low and let the curry simmer for 10-15 minutes.
10. Season the curry with salt and pepper to taste.
11. Serve the Roasted Vegetable Curry Delight hot over rice or with naan bread.

7. Japanese Curry With Chicken Katsu

Japanese Curry With Chicken Katsu is a popular dish combining crispy fried chicken with flavorful curry.

Ingredients

• 1 lb boneless chicken breast
• 1 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and grated
• 1 potato, peeled and diced
• 1 cup Japanese curry roux
• 2 cups chicken broth
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Prepare the chicken by cutting it into thin cutlets and seasoning with salt and pepper.
2. Dredge the chicken in flour, shaking off excess, then dip in beaten eggs and coat with panko breadcrumbs.
3. Fry the breaded chicken in hot oil until golden brown and crispy, then set aside.
4. In the same pan, sauté the diced onion, minced garlic, grated carrot, and diced potato until the vegetables are tender.
5. Add the Japanese curry roux to the pan and stir to combine with the vegetables.
6. Gradually pour in the chicken broth, whisking constantly to avoid lumps, and bring the mixture to a simmer.
7. Reduce the heat to low and add the soy sauce and Worcestershire sauce, stirring to combine.
8. Serve the curry sauce over the fried chicken katsu, garnished with chopped scallions and steamed rice on the side.

8. Sri Lankan Fish Curry With Coconut Milk

Sri Lankan Fish Curry With Coconut Milk is a flavorful dish with a rich coconut milk base.

Ingredients

• 1 pound fish
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons coconut oil
• 2 cups coconut milk
• 2 cups water
• 2 tablespoons lemon juice
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Add onions, garlic, and ginger, and sauté until the onions are translucent.
3. Add curry powder, turmeric, salt, and black pepper, and cook for 1 minute.
4. Add fish and cook until it is lightly browned.
5. Add coconut milk, water, and lemon juice, and bring to a simmer.
6. Reduce heat to low and cook for 10-15 minutes or until the fish is cooked through.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro and serve over rice.

9. Vegan Lentil Curry With Spinach

Hearty and flavorful vegan lentil curry with spinach is a nutritious and delicious meal option.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 medium ginger, grated
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach leaves
• 2 tablespoons olive oil

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and cook until they are translucent and starting to brown.
3. Add the minced garlic and grated ginger and cook for 1 minute.
4. Add the cumin, curry powder, turmeric, cayenne pepper, salt, and black pepper, and cook for 1 minute.
5. Add the lentils, diced tomatoes, and vegetable broth, and bring to a boil.
6. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
7. Stir in the fresh spinach leaves and cook until they are wilted.
8. Serve the curry hot, garnished with additional spinach leaves if desired.

10. Malaysian Chicken Curry With Potatoes

Malaysian Chicken Curry With Potatoes is a flavorful and spicy dish.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 large potatoes, peeled and cubed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 1 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Heat oil in a large pan over medium heat and sauté the onions until they are translucent.
2. Add the garlic and ginger and cook for 1 minute, stirring constantly.
3. Add the chicken and cook until it is browned on all sides.
4. Add the potatoes, curry powder, cumin, turmeric, and cayenne pepper, and stir to combine.
5. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
6. Reduce the heat to low and cook, covered, until the chicken and potatoes are cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro, if desired, and serve hot.

11. Fragrant Bengali Fish Curry

Fragrant Bengali Fish Curry is a spicy and flavorful dish.

Ingredients

• 1 lb fish pieces
• 2 medium onions
• 2 cloves garlic
• 1 tablespoon ginger paste
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 tablespoons mustard oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat and sauté onions until they are lightly browned.
2. Add garlic, ginger paste, curry powder, turmeric, cumin, and cayenne pepper, and cook for 1 minute.
3. Add fish pieces and cook until they are lightly browned on all sides.
4. Pour in coconut milk and bring the mixture to a boil.
5. Reduce heat to low and simmer for 10 minutes or until the fish is cooked through.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve hot with steamed rice or roti.

12. Easy Chana Masala Curry Recipe

Chana Masala is a popular North Indian curry made with chickpeas in a rich tomato-based sauce.

Ingredients

• 1 can chickpeas
• 2 medium onions
• 3 cloves garlic
• 1 medium ginger
• 2 medium tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala powder
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 tablespoons tomato puree
• 1 cup water
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat and add cumin seeds.
2. Add chopped onions and cook until they are translucent.
3. Add minced garlic and ginger and cook for 1 minute.
4. Add chopped tomatoes and cook until they are soft.
5. Add curry powder, garam masala powder, turmeric powder, red chili powder, and salt.
6. Cook for 1 minute and add chickpeas, tomato puree, and water.
7. Bring the mixture to a boil and then reduce the heat to low.
8. Simmer the curry for 15-20 minutes or until the chickpeas are coated with the sauce.
9. Add butter and stir well.
10. Garnish with fresh cilantro and serve over rice or with naan bread.

13. Indonesian Beef Rendang Curry

Indonesian Beef Rendang Curry is a spicy beef curry cooked in coconut milk.

Ingredients

• 2 lbs beef brisket or shank
• 2 medium onions
• 2 cloves garlic
• 2 inches ginger
• 2 stalks lemongrass
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cups coconut milk
• 2 cups beef broth
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 2 dried red chilies
• 2 kaffir lime leaves

Instructions

1. Cut the beef into bite-sized pieces and set aside.
2. Blend the onions, garlic, ginger, and lemongrass into a smooth paste.
3. Heat oil in a pan and sauté the blended paste until fragrant.
4. Add the coriander seeds, cumin seeds, turmeric powder, salt, and black pepper, and stir well.
5. Add the beef pieces and cook until browned on all sides.
6. Add the coconut milk, beef broth, tamarind paste, palm sugar, and dried red chilies, and stir well.
7. Bring the mixture to a boil, then reduce the heat and simmer for 2 hours.
8. Add the kaffir lime leaves and continue to simmer for another 30 minutes.
9. Remove the beef from the heat and let it rest for 10 minutes before serving.

14. Zesty Tomato Curry With Paneer

Zesty Tomato Curry With Paneer is a spicy Indian dish made with paneer and tomatoes.

Ingredients

• 250g paneer
• 2 large tomatoes
• 1 large onion
• 2 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat and add cumin seeds.
2. Add chopped onion and cook until it turns translucent.
3. Add minced garlic and cook for another minute.
4. Add chopped tomatoes and cook until they are soft and mashed.
5. Add curry powder, turmeric powder, red chili powder, and garam masala powder, and cook for 1 minute.
6. Add paneer and stir well to combine with the tomato mixture.
7. Add salt to taste and cook for 5 minutes.
8. Garnish with cilantro and serve hot.

15. Ethiopian Red Lentil Curry Stew

Hearty Ethiopian Red Lentil Curry Stew made with red lentils and spices.

Ingredients

• 1 cup red lentils
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• Salt and pepper
• 2 tablespoons olive oil

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Heat oil in a large pot over medium heat and sauté onions until softened.
3. Add garlic and ginger and cook for 1 minute.
4. Stir in cumin, curry powder, turmeric, and cayenne pepper and cook for 1 minute.
5. Add the diced tomatoes, vegetable broth, and soaked lentils to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

16. Rich and Creamy Chicken Tikka Masala Curry

Rich and creamy Indian-inspired curry with marinated chicken.

Ingredients

• 1 1/2 pounds boneless chicken breast
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ghee or vegetable oil
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper.
2. Add the chicken to the bowl and marinate for at least 30 minutes.
3. Heat oil in a large skillet over medium-high heat and cook the chicken until browned.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add more oil if necessary, then add the diced tomatoes and cook for 5 minutes.
6. Stir in the chicken broth and heavy cream, and bring the mixture to a simmer.
7. Return the chicken to the skillet and stir to coat with the sauce.
8. Reduce heat to low and simmer, covered, for 10-15 minutes or until the chicken is cooked through.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve over basmati rice.

Conclusion

You’ll spice up your Valentine’s Day with exotic curries, cooking with flair, and savoring with excitement. You’ll explore new flavors, discovering unique spice blends, and enjoying rich textures, making the celebration unforgettable, cooking with love, and sharing with joy.