What is the secret to a good curry? (9+ tips)

In this brief guide, we will answer the question “What is the secret to a good curry?”, and give you tips on how to make a perfect curry. We will also discuss why curry tastes better the next day.

What is the secret to a good curry?

In order to make a good curry, follow the tips listed below.

Use homemade curry paste

Use homemade curry paste for best results because it will be fresh and will have ingredients according to your own liking. It will also be free of any preservatives. In case you do not have the time or the ingredients to make your own curry paste, then buy one curry paste jar from a store.

Use only fresh ingredients

Store-bought fried or frozen ingredients such as lemongrass or other vegetables are not as fresh and have a worn out flavor. Go down to the farmer’s market and buy fresh, aromatic ingredients.

Toast the spices

Toast the dry spices before adding them to the curry. Toasting them makes them more aromatic and flavorful. It also adds a bit of a smoky flavor to the curry.


If fresh turmeric is easily available to you, then consider using that instead of ground turmeric. Fresh turmeric is more flavorful and adds a vibrant color to the curry.

Use a pestle and mortar

Rather than grinding up the spices in a food processor, use a pestle and mortar to pound them. Now this may be a hectic job but trust me, the end result will be worth it.

Use coconut milk

Take off the top layer of coconut milk and then heat it until it splits up or curdles. Use this instead of oil for frying the paste. It will not only enhance the flavor but also improve the texture of the curry.

Use caramel

Instead of adding sugar directly for sweetness, consider caramelizing it first. You can also caramelize onions for sweetness.

Choose your protein

Chicken goes well with Thai curries but you can also use pork, prawns, beef or salmon. Choose whichever protein works best for you.

A well balanced curry

A well balanced curry is the one in which all flavors are equal. Taste your curry once all the ingredients have been added and then make adjustments.

Garnish it

For the finishing touches, add chopped up chillies, parsley or basil. They are aromatic and also add great flavor. They also add vibrant colors to the final dish.

Does curry taste better the next day?

Yes, curry tastes better the next day. Whether it is a takeaway curry or a homemade curry, it will always taste better the next day. It just has to be stored properly in airtight containers in the fridge and should not be left out for more than two hours after cooking.

This is due to a bunch of reasons that we will list down in the next section.

Why does curry taste better the next day?


The longer you leave the curry in the fridge overnight, the longer the spices will get to penetrate through the outer layer of meat and vegetables. By the time you eat it, the flavors are not only present in the sauce, but also in the meat.

Tender meat

Meat contains muscle fibers which break while cooking due to exposure to heat. Fibers keep breaking down until after the cooking process has been completed.

So the longer you let the meat rest, the more tender it gets. 

Thicker curry

Curry tends to get thicker and more cremier after it has been resting for a while after being cooked. 

This is because some vegetables like onions, peppers, and potatoes are abundant in starch which tends to soak up the free water in the curry. After all this extra water has been soaked up, the sauce gets thicker.

The vegetables also taste more flavorful due to having soaked up the juices. 


Over time, spices present in the curry have time to fully impart their flavors and even  combine together to give new flavors

Find out why the leftovers taste better the next day here.

Other FAQs about Curry that you may be interested in.

Does curry paste need to be cooked?

Does Curry freeze well?

Do you use stock in Curry?


In this brief guide, we answered the question “What is the secret to a good curry?”, and gave you tips on how to make a perfect curry. We also discussed why curry tastes better the next day.



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