Black Pepper Chicken Curry

This is a Thai style green chicken curry (gaeng gai prik thai dum) with plenty of black pepper, which gives a different type of "heat" to that which you get when using chilli.

The recipe is adapted from 50 Great Curries of Thailand by Vatcharin Bhumichitr.

Chickpea, Tomato & Spinach Curry

This is a superhealthy vegetarian curry with chickpeas, lentils, spinach and tomatoes, flavoured with mild spices, yeast extract and coconut cream.

The recipe is adapted from Eat Well magazine (winter 2016).

Cape Malay Chicken Curry

This is a fragrant South African dish, packed with flavourful spices. Delicious and quite easy to make.

The recipe is adapted from Eat Well magazine (winter 2016).

Mangshor Jhol

This is a delicious mutton curry from Bengal, where "jhol" in Bengali refers to a mildly spicy thin stew, and "mangshor" means mutton, that can be substituted with lamb or chicken if desired.

The recipe is adapted from Khana Kazana by Sanjeev Kapoor.

Malbari Mutton

This is a fantastic spicy Malabar (Northern Kerala) style mutton curry as interpreted by chef Sanjeev Kapoor.

The recipe is adapted from Sanjeev Kapoor's Khana Khazana.

Gang Keo Goung (Prawn Curry with Dill)

This is a curry from Laos, where fresh dill is widely used for fish or other seafood dishes. Eat this curry at room temperature with steamed sticky rice on the side: with your fingers, pinch and shape a small amount of rice into a ball and dip into a curry, eating prawn along with dill in the same bite.

The recipe is adapted from Curry by DK.

Rick Stein's Indonesian Seafood Curry

This is an aromatic curry from Bali, quick and easy to make because all the work is done ahead in the making of the spice paste (Basa Gede), the actual cooking of the seafood (or fish if preferred) only takes minutes.

The recipe is adapted from Good Food magazine (April, 2016).

Malaysian Chicken & Lentil Curry

This is a rich chicken and green lentil curry, flavoured with coconut and warm spices, perfect with chopped cucumber and brown rice.

The recipe is adapted from Eat In magazine (April, 2016)

Coconut Prawn Curry

This is an adaptation of Keralan prawn curry, mildly spiced and with rich coconut favour.

The recipe is adapted from The Hairy Dieters by The Hairy Bikers.

Coconut, Coriander Chicken and Vegetable Curry

This is a rich spicy curry, with added mint leaves, toasted nuts and sesame seeds, and with intense coconut flavour, you can vary the intensity of chillies according to your heat tolerance level.

The recipe is adapted form Eating Well by The Australian Women's Weekly.

Coconut Lamb Casserole

This is a hearty stew with tender lamb meat, succulent and mildly spicy. Great with the coriander rice. Note: the meat should take at least 3 hours to marinate (or preferably overnight).

The recipe is adapted from Rice cookbook by The Australian Women's Weekly.

Ivor Peters' First Class Beef Curry

This is a fantastic dish, combining the depth of warming spices, cinnamon and black cardamom with tear-apart tender beef.

The recipe is adapted from Delicious magazine (September 2015).

For this recipe and more of Ivor's recipes visit http://www.urbanrajah.com/

Chicken Tikka Masala

Well, this is not at all a classic Indian chicken tikka recipe, but a nice and quick variation with vegetables, and by using a paste, this is simplicity itself.

The recipe is adapted from Feel Good Food magazine (Autumn 2015).

Vietnamese Beef and Lemongrass One Pot

It's an easy to make dish, fragrant and spicy sauce with tender chunks of beef, perfect with jasmine rice, Asian greens or noodles.

The recipe is adapted from "Olive" magazine (October, 2015).

Special Indonesian Prawns

This is an Indonesian style prawn curry (udang besar istimewa), that is usually made with very large stuffed prawns. I used regular size prawns and didn't stuff them, so this can be called light version.

The recipe is adapted form "Olive" magazine (October 2015).

Balti Beef

This is a fragrant and spicy dish of the Indian cuisine, a curry made of melt in mouth beef and rich balti sauce.

The recipe is adapted from Everyday Indian by Parragon.

Saag Aloo Bhaji

Saag Aloo Bhaji means spinach and potato vegetable mix. This is an authentic curry recipe from the Pakistan Punjab, very delicious and full of spicy flavour.

The recipe is taken from Pat Chapman's 250 Favourite Curries & Accompaniments.

Karahi Murgh

Karahi Murgh means pan-cooked chicken. This is a fragrant and spicy Indian curry, where the chicken meat is given a short half-hour marination, then it is stir-fried in the kadai or karahi.

The recipe is taken from Pat Chapman's 250 Favourite Curries and Accompaniments.

Karachi Karahi Gosht

This is an amazing mixture of tender lamb, curried with mince chicken and spinach, and topped with crumbled egg.

The recipe is taken from Pat Chapman's Curry Bible.

Aloo Gobi Methi

This is a fenugreek-flavoured potato and cauliflower curry. It's crunchy, full of flavour, spicy and truly delicious.

The recipe is adapted from Pat Chapman's Curry Bible.