Eggplant is prized in Asian cuisine for its mild, versatile flavors (depending on what it is cooked with) and in this dish stands up to the fiery hotness of the bird’s eye chilies in a coconut-milk-laced Thai green sauce. Use fresh Thai basil – if you can find it in the market to make the dish taste all the more genuine. Serve this rich green chicken curry with cooked rice, barley or any other grain of your choice along with lime wedges.

If you thought that fresh Thai inspired curries were too complicated and time-consuming, this yummy recipe will change your mind. Sauté chicken and fresh green beans with delectable curry spices, then add a generous splash of coconut milk and serve with steamed rice.

Scottish curry dishes are second only to haggis in the kitchens of Scotland. Unlike traditional Indian curries, Scottish curries thicken their sauce with powdered mushrooms, flour, and bacon drippings. Most recipes include the usual curry powder, turmeric, and a little cayenne pepper. The Scottish often utilize rabbit for their curries, but chicken is easier to find and is just as tasty. Serve your curry with rice and some savory chutney.

This aromatic chicken curry recipe is adapted from a classic Indian recipe. Curry powder, cinnamon, ginger root, cayenne pepper and paprika add heat, while coconut milk subtly flavors this dish. Serve with naan or jasmine rice.