To celebrate National Curry Week 2017 we've discovered some of the world's best dishes, with flavours from Thailand, Goa, Jamaica and Barbados on the menu - what better way to warm up this winter?

Forget that classic chicken curry recipe and be spontaneous with your spices this week...

NASI PADANG, INDONESIA

If you’re travelling in Indonesia, you’re sure to find a Padang restaurant wherever you are. Sit down for a meal of Nasi Padang (based around the signature Rendang) or dry beef curry, simmered for several hours in coconut milk. A Padang dish is known to be spicy, consisting of vegetables or seafood and meat, using fiery chilies and bursting with flavours of galangal, lemongrass, kaffir lime leaves and garlic. Pile the dishes atop a plate of rice or choose from additional side dishes, including the Gulai Otak or cow brain curry, that are brought to your table. Get ready to dig right in, with a smattering of sambal or green chilli sauce!

MASSAMAN, THAILAND

Spicy and sweet at the same time, the Massaman curry is full of favour and consists of vegetables, fish and meat, depending on your preference. Grab your apron and try making this dish at home, or simply hop on a flight to Phuket and savour the king of curries - the recipe uses spices that are reminiscent of Indian ones, but have a personality all of their own. Massaman, a dish that combines meat, potatoes, peanuts, tamarind sauce and fish sauce, makes for a hearty meal that can be matched with rice.

COU COU, BARBADOS

The national dish of Caribbean Island Barbados, Cou Cou, can be compared to grits or polenta. Served with flying fish, it’s prepared using cornmeal and sliced okra, stirred in a pot using a wooden spoon, known as a cou cou stick and finished off with a dollop of butter.

PORK SORPOTEL, GOA, INDIA

Actually a Portuguese legacy, this tangy Pork Sorpotel popular in Goa, India, is prepared using a generous dose of red chillies and vinegar, a crucial ingredient. The meaty chunks of liver are sometimes treated to a splash of feni, a local alcohol. It stays for a few days and you can have it with rice or sannas (steamed rice pancakes) or even with eggs and sausages.

LAKSA, SINGAPORE

Curry Laksa, a popular street food in Singapore and rated among the tastiest dishes globally, was put on the map post-World War II, when women from the wealthy class were forced out of their homes to make a living by selling the dish. Served with thick vermicelli, the gravy is prepared using creamy coconut milk and a heavenly mix of spices, plus dried prawns. Katong Laksa is a more popular version, which is often enjoyed with a soup spoon. For traditional Laksa, slow-cooked over a charcoal fire, head to Singapore’s Sungei Road.

CURRY GOAT, JAMAICA

Curry Goat is a staple across Jamaican restaurants, served with rice and peas. Prepared using spices, carrots, potatoes and onions, this traditional dish comes from rural Jamaica. Travel to Kingston for a taste of this dish, where you’ll find goats roaming freely in the streets, or you can also find this Caribbean delicacy on the menu in eateries downtown, such as Wholesome Café and Chungs.

CA RI GA, VIETNAM

The soupy Ca Ri consists of sweet potatoes, cilantro, taro roots, carrots, potatoes, cooked in coconut milk. Drop in at Ho Chi Minh City, where you’ll find several restaurants serving the Vietnamese chicken curry, rich with the flavour of minced lemongrass and ginger. You can also check out the decades-old Sinh Ky Ca Ri Ga in District 5, for some authentic curry.

KARE RAISU, JAPAN

Japan’s most popular curry, Kare Raisu is a dish of pickled vegetables, curry and rice. While Tokyo prefers pork in its Kare Raisu, Okinawa leans towards chicken, along with potatoes, carrots and onions. The popular dish is a staple in Japan homes and graces the menu at many restaurants, too. The sauce comes originally from Indian curry powder or roux, but is a less spicy version.