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Curry, a generic term of Tamil origin, is primarily used in the West to denote a blend of spices that is added to sauces in Indian and Southeast Asian cuisines. Though the spiciness or mildness of a curry depends on the composition of its ingredients, it is always very fragrant.
Once large numbers of Indians started emigrating from the British colonies in the 19th century, the use of curry spread far beyond the Indian subcontinent. The spices in a curry may vary according to national or regional cultural traditions, and also according to family preferences, but they will almost always include ginger, garlic, onion, cilantro, cardamom, turmeric, chillies, pepper and fenugreek.
The green curry that I propose below is more reminiscent of Thai cuisine. It gets its colour from the presence of green chillies and aromatic herbs such as Thai basil or cilantro. The pungent flavour of the latter is balanced by coconut milk, which also serves to thicken the sauce.
Try the Green Chicken Curry and enjoy the beneficial effects of spices.
Originally published in the Journal de Montréal on February 15, 2014.