Curry On My Mind

If you've ever spent much time in New Mexico you'd know that green chiles find there way into just about everything. Pizza, burgers, sandwiches, pastas, eggs, apple pie... you get the idea. Unfortunately for this blog, my latest stock of chiles suffered the same fate, and my aforementioned mentioned Thai rellenos will have to wait. In the meantime, I took the time to focus on the curry itself, a simple and popular pineapple chicken version.

The term curry appplies to various of dishes from a number of locales including the Caribbean, Ethiopia, South Africa, England and just about any country in Asia. More popular versions include traditional Indian curries, creamier English curries and the sweeter Thai curry. Thai curries consist of green and red curries (based on the color of the pepper) as well as yellow curry, similar to Indian curry and usually containing potatoes.

Some scientists believe that curries can be both addictive and good for the aging brain. So it may be a little bit of a stretch to envision a curry addict curled up in ball in a dark alley with dried curry spilled on his clothes, but it is an experience eating curry. The melding of spiciness and sweetness when combined apppropriately can create a dish like none other. Let the curry bender begin.