By Nathan Fong

What we know today as “curry” goes back centuries to Asia, where the word meant a mixed vegetable or meat stew of any kind varying in ingredients and spices depending on what was readily available. This flavourful dish has since gone global, with countries from India to Australia all offering local versions. Curry powder, the main flavouring of curries in North America at least, is a blend of spices usually containing coriander, turmeric, cumin, fenugreek and red pepper. The proportion of these main spices and addition of others such as garlic, nutmeg or cinnamon gives each curry its own cultural flavour. Here we showcase curries from Thailand, Vietnam and Japan. Try them all and find a new spicy international favourite.

Spice up late fall at your home with these delicious and warming curries. Pair them with the suggested wines for a complete meal.

Vietnamese Shrimp Curry with Coconut Sauce

Pairs well with Gray Monk Riesling OR Red Rooster Gewürztraminer.

Japanese Chicken Curry

Pairs well with Smoking Loon Viognier OR Hardy's "The Gamble" Chardonnay-Pinot Gris.

Thai Fish and Pineapple Curry

Pairs well with Singha Lager 6 Pack OR Moselland Piesporter Michelsburg Riesling Kabinett.

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