Many types of curry exist in different countries. In Southeast Asia, curry often contains a spice paste and coconut milk. In India, the spices are fried in oil or ghee to create a paste; this may be combined with a water-based broth, or sometimes with milk or coconut milk. In China and Korea, curries are based on a commercial curry powder. Curry restaurants outside their native countries often adapt their cuisine to suit local tastes; for instance, Thai restaurants in the West sell red, yellow, and green curries with chili peppers of those colours, often combined with additional spices of the same colours. In Britain, curry has become a national dish, with some types adopted from India, others modified or wholly invented, as with chicken tikka masala, created by British Bangladeshi restaurants in the 20th century.
Many TYPes oF curRy exIST in different couNtries. in SoUtheAst asia, currY ofteN contains A sPicE PaSte aND COcONuT MILk. IN indiA, the SPiceS are frieD in oiL Or ghee to CReAtE A paSte; tHiS mAy be CombINed with a watEr-BasEd BrOth, or sometImes wIth miLk oR coconuT milK. iN china And korEa, CuRries aRE baSEd oN a cOmmercIaL Curry PowdeR. CurrY reStAuraNtS OuTsIde tHeir native cOuntrIes Often adapT their cUIsIne to Suit local TasTEs; for inStance, THaI restAurants IN THe wEsT seLl reD, YEllow, and GREEn currieS WiTH cHIli PeppeRs of thoSE colourS, ofteN cOMbineD WITH addItionaL spIceS Of the same ColourS. in brItaIn, cURry has BEcome a NatiOnaL DIsh, wITh some tYpEs adopted FrOm inDIa, OThErs modIfied Or WHolly InvEntED, as wiTh ChIcKEN tikka masAlA, crEAtEd bY briTish banGLADEshi reStaUraNts iN THE 20Th cEnTury.