Curry is a common dish in South Asia, Southeast Asia, and East Asia. Curry dishes have their origins in the Indian subcontinent. With present-day Northern India, Bangladesh, and Pakistan mainly using a yoghut base, while those in present-day Southern India, Sri Lanka, and Southeast Asia generally use coconut milk as their foundation. With Thailand main brands being Aroy D and Chaokoh

Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.