10 Curry Recipe To Spice Up Your Lunch | Curry Recipe

Pick Your Favourite Curry Recipe From These 10 Curry Recipes To Spice Up Your Lunch

Eating boring old dal chawal every day for lunch with the same rotation of three different vegetables is not exactly the definition of an amazingly delicious meal. Even though it is easier to make but as Bunny said in Yeh Jawani Hai Deewani, “life mein thoda bahut keema pav, tangdi kabab, hakka noodle bhi hona chahiye nah?”. While he was referring to marriage, we are actually referring to your lunch. You need some variety to spice up your life and what is better than taking a trip around Asia with these tasty and healthy curry recipes. Pick out your favourite curry recipe amongst these and enjoy a delicious meal! For each variety of curry, we have offered a vegetarian and non-vegetarian option so you can make whatever suits your tummy. Apart from curry recipes list in this blog we also have a separate Asian food recipes page where you can find more such amazing recipes like noodles recipe, corn cheese balls recipe etc. Read on to find out how you can spice up your boring and ordinary lunch hour with delectable curry recipe. 

1. Paneer Masala In Tomato Curry: 

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Serves: 4-6 people


  1. 2 tbsp Orient Asian Red Chilli Paste
  2. 1 tsp ginger-garlic paste
  3. ½ tsp coriander powder
  4. ½ tsp mustard seeds
  5. 1 tsp gram flour
  6. 2 tsp curd
  7. 1 tsp garam masala
  8. 1 cup tomato puree
  9. 500 g paneer
  10. 4 chopped tomatoes
  11. 3 chopped onions
  12. Salt to taste


  1. The first step to cook this Paneer Masala in tomato curry recipe is to mix the curds, ginger-garlic paste, Orient Asian Red Chilli Paste, gram flour, tomato puree and salt in a bowl and blend well. 
  2. Include the paneer blocks, mix well and put aside for 10-15 minutes. 
  3. Heat the oil in a skillet, include the curry leaves and mustard seeds. 
  4. At the point when the seeds pop, include the onions and saute till they turn translucent. 
  5. Include the tomatoes, blend well and cook till the sauce turns out to be thick. 
  6. Include the paneer alongside the curd mixture and blend well. 
  7. Include the turmeric powder, garam masala and salt, blend well and cook for 2 minutes. 
  8. Serve hot sprinkled with coriander.
  9. Your delicious Paneer Masala in Tomato curry is ready.

Paneer Masala In Tomato Curry

2. Spicy Chicken Curry Recipe: 

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Serves: 3 people


  1. 3 tbsp Orient Asian Red Chilly Paste
  2. 1 tablespoon oil
  3. ½ teaspoon turmeric powder
  4. ½ teaspoon salt
  5. 1 teaspoon chopped coriander leaves
  6. 1 onion, finely sliced
  7. 6 curry leaves
  8. 500 g chicken, cut into small pieces
  9. 1 cup (200 ml) water
  10. Salt to taste


  1. The first step to cook this Spicy chicken curry recipe is to wash and clean the pieces of chicken. Totally drain out the water. In a wide bowl, marinate the chicken pieces with turmeric powder and salt. Cover and put aside for 30 minutes. 
  2. In a wide skillet, heat oil on medium flame. Include finely cut onion and fry on a medium to low flame for 5 – 8 minutes until golden coloured and crisp. 
  3. Include curry leaves and fry well. 
  4. Include the Orient Asian Red Chilli Paste and mix well on low flame for 5 minutes or until the curry proceeds to thicken. 
  5. Include marinated chicken pieces, 1 cup water (200 ml), and alter salt to taste (or ¼ – ½ teaspoon). Blend all the ingredients well. Cover tightly and cook on a medium to low flame for 25 – 35 minutes or until done/chicken pieces soften/red coloured curry thickens. 
  6. Sprinkle torn coriander leaves and present with rice/pulao/Rotis/rumali roti.

Spicy Chicken Curry Recipe


3. Veg Thai Green Curry Recipe: 

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Gluten-free
  • Vegan


  1. 4tbsp Orient Asian Thai green curry paste
  2. 2tbsp vegetable oil
  3. 3 shallots, finely diced
  4. 1 roughly chopped small bunch of coriander
  5. 1 red chilli, remove the seeds and finely dice
  6. 1 large red pepper, deseeded and cut into thick slices
  7. 5 dried kaffir lime leaves
  8. 350g butternut squash, peeled and cut into 1.5 cm cubes
  9. 400g can full-fat coconut milk
  10. 150g snow peas
  11. 100g baby corn- halved lengthways
  12. Cooked rice and lime wedges, to serve


  1. The first step to cook this Veg Thai Green curry recipe is to heat the oil in a huge flameproof casserole vessel with a tight-fitting top. Include the shallots with a liberal pinch of salt and fry for 7-10 minutes over medium flame until its softened and starting to caramelize.
  2. Add the Orient Asian Thai green curry paste and chilli to the dish and fry for 2 mins. Put in the squash and pepper, then continue to stir in the coconut milk alongside 200ml of water. Include the lime leaves, cover and cook for 15-20 mins or until the squash is tender. 
  3. Mix the mangetout and baby corn through the curry, then re-cover, cooking over medium-low flame for an additional 5 minutes or until the vegetable is cooked. Season and mix through half of the coriander. Take out the lime leaves and dispose of them. Spoon the curry into deep bowls, dissipate the rest of the coriander and present with rice and lime wedges for squeezing over the curry. Thus, your delicious meal is prepared. 

Veg Thai Green Curry Recipe

4.Thai Green Chicken Curry Recipe: 

  • Preparation Time: 25 minutes
  • Cooking time: 30 minutes
  • Serves: 4 people
  • Freezable


  1. 3tbsp OrientAsian Thai Green Curry Paste
  2. 1 tbsp palm sugar
  3. 1 tbsp fish sauce
  4. 800g of canned coconut milk
  5. 800 g skinless chicken thigh, each thigh cut into three pieces
  6.  25g galangal/ginger, sliced
  7. 6 lime leaves stalks removed, shredded
  8. 3 lemongrass stalks, finely diced
  9. Handful pea aubergines or ½ aubergine diced
  10. Small bunch of Thai basil


  1. The first step to cook this Thai Chicken curry recipe is to sweep the thick, greasy part of the coconut milk into a warm wok. Cook it gradually, mixing constantly, until it begins to bubble and sizzle and just starts to split.
  2. Include the Orient Asian Thai green curry paste and cook for 3-4 minutes until the paste begins to give off the genuine smell of South-east Asia. 
  3. Include the chicken and mix well, covering it all in the paste. Include the remainder of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half of the fish sauce. Let the sauce bubble for around 10 minutes, until the oil in the coconut milk begins to come through to the surface and the chicken is cooked.
  4. Include the pea aubergines and the remainder of the fish sauce and cook for 5 mins more. Add sprigs of the Thai basil and present with some jasmine rice.

Thai Green Chicken Curry Recipe

5.Indonesian Vegetable Curry : 

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Serves: 4 people


  1. 2 tbsp Orient Asian Indonesian Curry Paste
  2. 3 tbsp Soy sauce
  3. 300g basmati rice
  4. 50g Cashew Nuts
  5. 2 units star anise
  6. 2 units of ginger
  7. 2 units vegetable stockpot
  8. 2 units of onions
  9. 2 units of red peppers
  10. 1 unit of lime
  11. 800 ml of coconut milk
  12. 2 packs of green beans
  13. 2 bunches of coriander


  1. To make this Indonesian Vegetable Curry recipe, Heat up the water (amount indicated in the fixing list) in an enormous pot over a high flame. Include the basmati rice, half of the vegetable stock pot and the star anise. Mix to dissolve the stockpot and cover with a lid, bring down the flame to medium and cook for 10 minutes. Remove from the flame and put in a safe spot for another 10 minutes. The rice will complete the process of cooking in its own steam. 
  2. In the interim, split, strip and thinly cut the onion into half-moons. Strip and grate the ginger. Divide, then remove the centre from the red pepper and slash into 2cm pieces. Remove the top and base from the courgette. Cut down the middle lengthways then cut into 1cm wide half-moons. Trim the tops from the green beans and cleave down the middle. Chop the coriander (with the stalks ). 
  3. Put a drizzle of oil in a griddle on medium flame. Include the onion and cook, mixing, until soft for 5 minutes. Include the ginger and Orient Asian Indonesian curry paste alongside a spot of sugar (on the off chance that you have some) cook, still mixing, for one more minute. Include the remainder of the veggies, alongside the coconut milk and remaining stockpot. Mix to dissolve the stockpot, then stew until thickened for 10 mins. 
  4. While the curry cooks, put another skillet on high flame and include the cashew nut pieces (no oil). Toast until golden for 2-3 minutes. Shake the skillet regularly. Pro Tip: Watch your nuts like an eagle as they burn easily! Remove from the dish and put it aside. 
  5. At the point when the curry is cooked, mix through the soy sauce and include a sprinkle of lime juice. Taste and include more lime juice whenever wanted. Fluff the rice up with a fork and discard the star anise. 
  6. Serve the rice in bowls with liberal bits of Indonesian curry on top. Wrap up by sprinkling over the chopped coriander and toasted cashew nuts. Enjoy!

Indonesian Vegetable Curry

6.Indonesian Chicken Curry Recipe: 

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 2 people


  1. 2 tbsp of Orient Asian Indonesian Curry Paste
  2. 3 tablespoons vegetable oil
  3. 1/4 teaspoon of salt or to taste
  4. 1 lemongrass, only the white part 
  5. 1 boneless skinless chicken breast, diced into bite-sized
  6. 1/2 cup coconut milk
  7. 1/2 cup water
  8. 2″ cinnamon stick
  9. pinch of black pepper
  10. Optional: chopped fresh parsley or cilantro


  1. The first step to cook this Indonesian chicken curry recipe is to heat up 3 tablespoons of vegetable oil on a skillet over medium-high flame. Include Orient Asian Indonesian Curry Paste, lemongrass, and cinnamon stick into the container.
  2. Saute it until it gets fragrant. Include chicken into the container. Sauté the chicken so it is covered with the curry paste.
  3. Cook the chicken until it is completely cooked. Include coconut milk and water into the dish. Cook it until the curry starts to boil. Include salt and pepper. Taste it and include more flavouring if necessary. Cook until the curry is somewhat thickened. Remove from the flame.
  4. Move to a serving plate and sprinkle with crisp cilantro or parsley if you wish to do so. Serve it with warm rice.

Indonesian Chicken Curry Recipe

7.Malaysian Vegetable Curry : 

  • Preparation time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 3-4 people 


  1. 3tbsp Orient Asian Malaysian Curry Paste
  2. 200 ml of coconut milk
  3. 1 Potato, boiled and diced
  4. 1 Carrot, sliced
  5. 5 Baby corn, diced
  6. 1 Brinjal, diced
  7. 5 Curry leaves
  8. 2 Stalks Spring Onion (Bulb & Greens), finely chopped with the leaves
  9. Sunflower Oil, as needed


  1. The first step to cook this Malaysian Vegetable curry recipe is to boil the vegetables for the Curry. 
  2. Heat a teaspoon of oil in a wok or a stir-fry wok; include the eggplants, sprinkle some salt and sauté on low to medium flame until soft and cooked. When cooked, move to a bowl and put it aside. 
  3. Next in a similar wok, heat a teaspoon of oil and saute the carrots and baby corn till it’s lightly cooked. This will take around 3 to 4 minutes. When done, keep aside.  
  4. Heat the oil in a pan. Include the cut spring onions and stir fry until sweet-smelling or light brown.  
  5. Add the Orient Asian Malaysian Curry Paste to the onions and mix until you can smell the flavours for about a minute. Next, include the vegetables and potatoes and mix for about a moment. 
  6. At last mix in the coconut milk, curry leaves and 1/2 a cup of water. Let the curry boil for around 2 to 3 minutes. 
  7. Remove from the flame and serve the Malaysian Vegetable Curry alongside hot steamed rice.

Malaysian Vegetable Curry

8. Malaysian-Style Chicken Curry Recipe: 

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Serves: 6 people


  1. 6 tbsp Orient Asian Malaysian Curry Paste
  2. 2 tbsp groundnut oil
  3. 1 tbsp soft brown sugar
  4. 2 tbsp light soy sauce
  5. 2 tbsp fish sauce
  6. 1 kg of chicken thighs
  7. 2 onions, peeled and thinly sliced
  8. 4 kaffir lime leaves
  9. 1 cinnamon stick
  10. 3 star anise
  11. 400ml coconut milk
  12. 100ml chicken stock
  13.  400g green beans, trimmed and cut into 5cm lengths
  14. Sea salt and freshly ground black pepper
  15. A handful of coriander leaves, roughly chopped


  1. To make this Malaysian chicken curry recipe, cut the chicken into small pieces. Heat the groundnut oil in an enormous cast-iron pan or heavy-bottomed container. Tip in the Orient Asian Curry Paste and mix over medium flame for a couple of minutes until fragrant. Include the onions and cook, mixing as often as possible, for 5 minutes until they are starting to soften. 
  2. Season the chicken pieces with salt and pepper. Add to the skillet and mix to cover them in the curry paste. Include the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and let it boil. Diminish the warmth to a simmer and cook delicately for 30 to 40 minutes until the chicken is softened. 
  3. Skim off any abundance of oil on the surface of the curry. Taste and change the flavouring. Tip in the beans put the cover on and cook for another 3 to 4 minutes until the beans are tender. Garnish with the coriander leaves and present with the coconut rice.

Malaysian Chicken curry recipe

9. Vegetable Sri Lankan Curry Recipe: 

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Serves: 4 people


  1. 2 tbsp Orient Asian Sri Lankan Curry Paste
  2. 3 tbsp Oil for frying
  3. 1 tsp of turmeric powder
  4. 400g of coconut milk
  5. 200g of butternut squash
  6. 100g of runner beans
  7. 200 ml of vegetable stock
  8. 2 onions, halved and sliced
  9. 3 green chillies, sliced
  10. 1 cauliflower, broken into small florets
  11. 2 cloves of garlic, sliced


  1. To make this Veg Sri Lankan Curry Recipe, Heat 3 tbsp of oil in an enormous container. Include the onions and cook until delicate and golden, around 10 minutes. Include the garlic and chilli and stew for 3 minutes, at that point mix in 2 tbsp of the Orient Asian Sri Lankan Curry Paste and turmeric and continue mixing until you begin to smell the flavours. 
  2. Include the coconut milk and stock and bring to a stew. Drop in the squash, cook for 4-5 minutes, at that point include the cauliflower and cook for 3-4 minutes. Include the beans and cook until simply soft. 
  3. To serve, heat another 2 tbsp of oil in a dish and fry the curry leaves and mustard seeds until they frazzle and start to pop. Pour over the curry and present with steamed rice.

Vegetable Sri Lankan Curry Recipe

10. Sri Lankan-style Chicken Curry Recipe: 

  • Preparation time: 10 minutes
  • Cooking times: 25 minutes
  • Serves: 4 people


  1. 4 tbsp of Orient Asian Sri Lankan Curry Paste
  2. 1 teaspoon Turmeric powder
  3. 1 tablespoon Sunflower Oil
  4. 250 ml Coconut milk
  5. 300 grams Chicken, cut into small pieces 
  6. 2 Onions, thinly sliced
  7. 2 dry red chillies
  8. 2 sprig chillies curry leaves
  9. 4 cloves garlic, finely chopped
  10.  Salt to taste


  1. The first step to cook this Sri Lankan style chicken curry recipe is to thoroughly rinse the chicken pieces and put it aside. 
  2. In a pressure cooker, heat oil on medium flame. Include ginger, garlic, onions, red chillies and curry leaves. 
  3. Stir for 4-6 minutes, until it transforms into a profound dark brown colour. 
  4. To this include, the Orient Asian Sri Lankan curry paste, blend well. 
  5. Include the chicken and 2 cups of water. Cover with the lid and pressure cook the curry for 2 whistles. 
  6. Remove from the flame, permitting the pressure to release normally. 
  7. When the pressure is discharged, open the top, blend in the coconut milk into the curry and stew on low fire for 5 minutes. When done, remove from the flame and move the curry to a serving bowl and serve hot.

Sri Lankan-style Chicken Curry Recipe

This concludes the list of delicious curry recipes that are easy to make. You can buy our curry pastes from our OrientAsian Amazon Shop, Scootsy, Foodhall as well as BigBasket.Pick out your favorite curry recipe and cook it today for your lunch! As you can see they require very little time and effort and the pay off is great. So what are you waiting for? Go try out all of these recipes and get some spice in your life. Do let us know in the comments below about your feedback and your favourite curry recipe and curry paste amongst these. Apart from these range of curry pastes we also have Momo chutney and Mexican Sauce to treat your taste buds with amazing flavours. Happy Cooking!



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