Don’t call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry instead. It’s quick, easy to make and perfect for serving at a summer dinner party as it makes the most of seasonal green beans and new potatoes. It is also gluten-free, making it an excellent option for gluten-intolerant guests.
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Make the most of courgettes in season, from June to October, by making them the star of this vegan and gluten-free curry. Nothing is wasted, with the inside of the courgette first being scooped out to keep its texture firm, but then repurposed to bulk out the sauce.
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Enjoy this quick vegetarian curry for a midweek dinner option the whole family will enjoy. If you’re cooking for younger children, halve the amount of garam masala for a milder flavour.
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Try this easy veggie curry, then freeze the leftovers to enjoy another day. Each serving delivers four of your 5-a-day, and it’s a great dinner option as you can let the slow cooker do the hard work for you and enjoy a hassle-free, nutritious meal in the evening.
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This Indian-inspired beef and beetroot curry offers a vibrant dinner party option, serving up to six people. Serve it with an array of sides, such as pilau rice, naan bread and vegetable samosas for a help-yourself feast. This dish is perfect for summer, as beetroot’s peak season falls between June and August.
For a weeknight one-pot to avoid tons of washing-up, try our prawn laksa curry bowl. Full of flavour and ready in just 15 minutes, it’s a great recipe to add to your repertoire.
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This colourful hake and prawn one-pot with Thai- and Indian-inspired flavours can be on your dinner table in 30 minutes.
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The base of this vegetarian curry is the roasted veg from our summer vegetable traybake – which you can also then use to make our summery orzo soup and our white bean and ricotta traybake.
Read our helpful article on how to reduce food waste.
This simple meat-free curry is low in fat and can be ready in under 20 minutes – just the thing when you’re pushed for time.
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Aubergines are great for curries because they absorb flavour so well. In this recipe, the aubergine slices are scored with a sharp knife so they absorb even more flavour, giving a really vibrant end result.
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