If rice is the bedrock of all kinds of Asian cuisine, then curry must be the earth that covers it. Luscious, creamy, and usually crammed full of spices and herbs that are usually fried first to release their optimum flavors and aromas, curry is a versatile dish that has been around for centuries. Tear off some freshly baked naan to dip into a glorious butter chicken gravy or slurp up a bowl of coconutty curry mee – it’s just so hard to say no to all that rich, spicy and subtly sweet goodness! From the mouthwatering Thai curries to the amazing aromatic fragrance of Indian curries, follow us on a little journey across the Asian continent for some flavorful inspiration for your next curry fix.

Malaysian

Roti Jala and Chicken Curry make for a finger-licking good combination!

Just like how curry in itself is made of such a complex mix of spices, oils, herbs, vegetables and meats, curries found in Malaysia reflect the beautiful melting pot of Malay, Indian and Chinese cultures. Combine Indian and Chinese cooking styles and you’ll get a sour Assam Fishhead Curry that’s on the soupy side (compared to other curries) or a famous Peranakan Assam Laksa, which is essentially noodles in a tangy spicy gravy. Bring Malay, Chinese and Indian cuisines together and a lovely Roti Jala and Chicken Curry is made possible. Malaysian curries generally bear the telltale rich golden hues of turmeric that are lightened with thick, creamy coconut milk. Chicken is also one of the classic ingredients in meat-based Malaysian curries such as the delightful Chicken Ros Curry (Kapitan Curry), which is commonly served in Nasi Kandar restaurants in Penang.

• Related article: 10 Creamiest Coconut Milk Recipes

Thai

Michelin-starred Chef Ton's exquisite Panang Curry with Grouper Fish

Given the pervasiveness of Thai food around the world, everyone would be familiar with green curries like Thai Beef Green Curry and red curries like Panang Curry with Grouper Fish. Besides their distinctive colors, Thai curries usually carry the lovely scent of lemongrass, the gentle heat of galangal, and the citrusy notes of kaffir lime leaves. Even though their colors may be on the opposite spectrums, red, green and yellow Thai curries have similar base ingredients of shallots or onions, galangal, cumin, lemongrass and dried shrimps. The difference in color comes mainly from the color of the chilies used in green and red curries, and also turmeric for the yellow curries. Enjoy it with rice and so many other fabulous Thai dishes like Thai Pandan Chicken and Thai Mango Salad for some fabulous feasting!

Indian and Indian Sub-Continent

Garam Masala (a spice mix) is often used in Indian curries like this Indian Chicken Masala

The birthplace of curry offers such a mind-blowing range of curries as you make your way from north to south that it seems impossible to try them all in a lifetime! While curries and breads are predominantly part of the Northern diet, and stews, rice and lentils are associated more with the South, curries can be found in every corner of India. Popular regional curries include Vindaloo Curry from Goa, made with chicken or pork and doused in a fiery hot sauce that contains a blend of cardamom pods, fenugreek seeds, cassia bark sticks, and many more spices and herbs. Like its Portuguese name suggests (the word Vindaloo is made up of the Portuguese names for wine and garlic), the differentiating ingredient of this Goan curry is red wine vinegar. Another famous curry from the North is the creamy Kashmirian Rogan Josh curry, which actually gets its creaminess from yogurt and its beautiful crimson color from Mawal, a dried Cockscomb flower that is native to the region.

Southern Indian curries like Kerala Prawn Curry (Chemmeen Curry) have the largest influence on Southeast Asian curries as the main ingredients of coconut milk, curry leaves, mustard seeds – and let’s not forget the essential chilies – are incorporated into the Malaysian, Indonesian, Filipino, Burmese, Vietnamese and many other Asian curries we enjoy today.

Wholesome and colorful streetside Chicken Curry Dhaba Style

Outside of India, Pakistan, Sri Lanka, Bangladesh and Nepal also have their own curries that make use of seasonal local ingredients and adjusted in terms of flavors and textures to pair well with their traditional staples of rice or roti. Salan or Shorba are commonly used Pakistani references to their own curries such as Chicken Karahi, which is a tomato and ginger masala-based curry that goes well with a fresh naan. Over in West Bengal and Bangladesh, there are oceanic finds like Hilsa fish in Doi Maach Curry or prawns in Chingri Malai Curry. You’ll definitely remember the taste of a typical Bengali curry once you’ve tried it due to the strong aromatics and flavors of mustard oil used!

• Related: 10 Best Sides for All Kinds of Chicken Feasting

Indonesian

A fiery hot Ayam Gulai can be found in many Padang restaurants in Indonesia

Another melting pot of history and cultures, Indonesian curries (called kare or kari) also bear influences from the southern states of India, with the heavy use of coconut milk, coriander seeds and cumin. A local twist is then added into the mix with the use of their very own spice paste (rempah) which consists of native ingredients such as candlenuts, Indonesian bay leaves, lemongrass and asam gelugur. Delicious curries include the West Sumatran Ayam Gulai and Gulai Ikan Karang (Snapper Fish Curry), as well as Burgo (Rice Pancake in Coconut Curry).

Rendang dishes like Beef Rendang or Mushroom and Tempeh Rendang are drier forms of curry that usually has copious amount of spice and tender meat that has been simmered over a long time. Best washed down with a bowl of icy Cendol to cool you down!  

• Related: Cendol: Slurp-worthy Sweet Ice Bowls Around Asia

Japanese

Go vegetarian with your Curry Katsu meal with this mild Meat Free Katsu Curry

If you’re feeling left out because you are averse to spice, why not try out some mild Japanese curries? They are known to be more sweet than spicy, with curry powder, diced potatoes, carrots and poultry like chicken being the typical ingredients in most Japanese curries. Tuck into a weeknight Chicken Katsu Curry for a slightly warming but not overwhelming meal or dip your crispy Tonkatsu (Breaded Pork Cutlet) slices into a luscious and peppery golden curry sauce for a light lunch.

• Related: Destination Flavour Japan