Curries
Lao Curry
ແກງກະລີ
Laos
Mild yellow curry of chicken or beef with potato and coconut milk, seasoned with turmeric and dried spice rather than fresh chilli paste.
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What it is
A closer look at Lao Curry.
Mild yellow curry of chicken or beef with potato and coconut milk, seasoned with turmeric and dried spice rather than fresh chilli paste.
What to look for
Know it when you find it.
Much milder than Thai curry and often eaten with a baguette. It should be thin and yellow, not thick and red.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Lao Curry.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
India
Aamti
आमटी
A Maharashtrian sweet-sour lentil curry with tamarind and jaggery. It is served with rice or puran poli.
Nepal
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आलु तामा
Potatoes and fermented bamboo shoots simmer with tomato, chilli, and spices in a sour Nepali curry.
Southern Province, Sri Lanka
Sour Fish Curry
අඹුල් තියල්
Tuna cubes cooked dry with black pepper and goraka, a sour dried fruit, until the pieces are coated black and keep for days without refrigeration.
Cambodia
Fish Amok
អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Andhra Pradesh, India
Andhra Chicken Curry
ఆంధ్ర కోడి కూర
A fiery chicken curry from Andhra Pradesh made with guntur chilies and poppy seeds. It is very spicy and flavorful.
Kerala, India
Avial
அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Hyderabad, India
Baghara Baingan
बघारा बैंगन
A Hyderabadi eggplant curry with peanuts, sesame seeds, and tamarind. It has a rich, tangy flavor.
Birmingham, United Kingdom
Balti
A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.