Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables. The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim. However, the earliest known recipe is found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.
Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley. It is believed that the dish is native to Istanbul and was first prepared for the wife of Napoleon III in the late 19th century.
Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.
Japanese-style curry known as karē is one of the most popular dishes in the country. It started gaining popularity in Japan during the Meiji period (1868-1912), when the British introduced it to the country. During its early years, karē with rice was an expensive, gourmet dish reserved only for the wealthy. Compared to Indian curries, karē is less spicy, sweeter, darker, and usually thicker, which is thanks to the addition of flour or roux. There are three main version of karē in Japan - karē raisu (curry over rice), karē udon (curry over noodles), and karē -pan (a pastry filled with curry). The most popular variety, is, as expected, karē raisu, which is usually served with fukujinzuke pickles or Japanese scallions on the side. Today, karē is so popular in Japan that it can be called a true national dish.
Originating from India's Moghul cuisine, shahi paneer is a cheese curry that is prepared with paneer cheese, onions, cashews, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri. Often referred to as the Royal paneer, traditionally, it is prepared during special occasions and festivities as a vegetarian main course. Rich, hearty, and nutritious, shahi paneer is commonly garnished with coriander leaves.
Gulai is a spicy Indonesian dish resembling a stew or a thick soup. Because of its appearance and taste, it is often dubbed as the Indonesian curry. Any meat variety can be the main ingredient in gulai, as well as offal, seafood, or vegetables. The ingredients are cooked in a combination of coconut milk and spices until the sauce achieves a thick consistency. Gulai originated in Sumatra, most likely under Indian culinary influence, but nowadays it is enjoyed everywhere in Indonesia. The dish can be found at Indonesian hawker centers and traditional restaurants. The most common side dish served alongside gulai is steamed rice.
Khoresh is a Persian term describing a wide range of Iranian stews prepared by slowly simmering meat, vegetables, legumes, and aromatic spices into richly flavored dishes that are always served with rice. The word itself simply means “stew” in Persian, and it encompasses some of the most iconic meals of Iranian cuisine, including khoresh gheimeh with split peas and dried lime, khoresh fesenjan with ground walnuts and pomegranate molasses, and khoresh bademjan with eggplant and tomatoes. Each type of khoresh has a distinct character shaped by regional preferences, seasonal produce, and family recipes passed down over generations. The core technique behind khoresh involves layering flavor gradually. Onions are typically sautéed first, followed by meat (commonly lamb, beef, or poultry) which is browned to develop depth. Spices like turmeric, cinnamon, and black pepper are added early, while ingredients such as dried limes, fresh herbs, or tomato paste contribute their own nuances as the stew simmers. This slow cooking allows the sauce to thicken naturally and the meat to become tender without falling apart. Many khoresh recipes are finished with a sour component, like dried lime, lemon juice, or pomegranate, that balances the richness and gives the dish its distinctive taste. Khoresh is always paired with chelo, the carefully prepared Persian rice with separated grains, sometimes finished with saffron and accompanied by flatbreads and fresh herbs. The combination of fragrant stew and fluffy rice forms the heart of a typical Iranian meal. Whether the khoresh features vegetables like okra, squash, or eggplant, or rich combinations like fesenjan’s sweet-sour walnut sauce, the final dish is designed to be eaten communally, inviting diners to savor small bites with rice and side dishes. The concept of khoresh reflects Iran’s long history of regional cooking and culinary exchange. Each province has developed its own signature stews based on what grows locally and the influences of neighboring cultures. In Isfahan, you find the celebrated khoresh mast with lamb and yogurt. In Gilan, khoresh aloo esfahani uses prunes and lamb. While the basic approach remains consistent, the variety of vegetables, legumes, and flavorings has made khoresh a category with remarkable breadth.
Rendang is an Indonesian meat dish which originated among the Minangkabau people in West Sumatra. The dish is famous for its spiciness and a long cooking procedure. It is often compared to Indian curry because of its consistency and unique flavors. The theory about how rendang was invented claims that the generous use of spices and long cooking hours were employed to preserve the meat in hot and tropical climates, such as Indonesian, so unsurprisingly, the need to preserve meat for a longer period appeared among the Minangkabau people. They were mainly traders who underwent long journeys and needed food which could stay fresh for weeks. However, the dish has a more symbolic meaning to them, because the main four ingredients used in rendang represent the Minangkabau society: the meat symbolizes leaders, coconut is a symbol of intellectuals, chili represents religious leadership, and other spices signify the rest of society. Today, rendang has surpassed Indonesian borders and has a reputation as one of the most delicious dishes in the world.
Out of all Thai curry varieties, massaman curry stands out as the mildest, sweetest, and the most unusual type. It is a combination of creamy coconut milk, meat, potatoes, and a curry paste made with roasted spices. Coconut milk is the authentic Thai element of the dish, providing a rich base for the rest of the ingredients. Since it is cooked for a long time, massaman curry usually employs thicker cuts of beef or bone-in chicken, and occasionally lamb or mutton. The list of spices commonly used in massaman is versatile and extensive. It usually employs a combination of dry spices such as cumin, coriander, cloves, cinnamon, and peppercorns, mixed with fresh garlic, chili, galangal, lemongrass, tamarind paste, and palm sugar. The dark red, thick spice paste is simmered with other ingredients and gives the dish an incredibly complex and layered flavor. It is still not clear if massaman curry originated in South or Central Thailand, but it is certain that it owes its name and origin to Muslim traders from the Middle East and the Indian subcontinent. This is the reason why massaman curry employs a variety of fragrant oriental spices that are not common in the region. Massaman curry is usually accompanied by a bowl of steamed rice and ajad, the famous pickled cucumber side dish. Chopped or whole peanuts can also be incorporated into the dish or sprinkled on top right before serving.
Kari ayam is a chicken curry that is popular in Malaysia and Indonesia. It is made with chicken pieces, onions, garlic, ginger, ghee, tomatoes, coconut milk, and spices such as anise, cinnamon, curry leaves, pandan leaves, lemongrass, chilis, cumin, turmeric, and fennel. In Malaysia, kari ayam is traditionally prepared in a clay pot, because it is not reactive to the spices and allows the curry to cook in its own juices. Before serving, the dish can be sprinkled with lime juice and garnished with fresh coriander. It is recommended to serve it with rice.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 100 Asian Stews” list until May 15, 2026, 16,182 ratings were recorded, of which 10,040 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
