Curry may have its roots in the Indian subcontinent, but the term has come to describe a wide variety of saucy dishes, from Japan to the Caribbean.

Indonesian
Foodie-adored South Philly hole-in-the-wall Hardena kicks out some serious (and seriously cheap, at $5 per platter) Indonesian cuisine, including the traditional curry, beef rendang — succulent morsels of beef shoulder long-simmered in coconut milk with fragrant spices and a snappy hot sauce.

Thai
Don’t let the inclusion of crushed pineapple fool you. A Little Thai Kitchen’s “Special Curry,” mixed seafood in coconut milk with green beans, panang curry paste, lots of coriander, lemongrass and chilies, is much hotter than it is sweet, the pineapple merely providing a temporary and deceptive foil.

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Photo by Stuart Goldenberg

This entry was posted on Thursday, March 20th, 2008 at 6:00 am and is filed under In Search Of. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted by Victor Fiorillo on 3/20/08 in In Search Of