This African Red Curry is a hybrid dish which takes a more typically Asian (particularly Thai and Indonesian) curry recipe and changes up a few key ingredients and spices. I love to make Thai curries of all kinds– yellow curry, green curry, red curry, and my personal favorite: Massaman curry, usually with potatoes, tofu, onion, and peanuts. Anytime I see it in my travels I have to try it, and am constantly amazed at how different countries and different cooks prepare it. Massaman curry is by origin a hybrid dish: a Thai recipe enhanced by the aromatic spices that Muslim traders brought to South East Asia in ages past.
When I lived in Boston’s Chinatown and later in Philadelphia’s Chinatown, I experimented often with store-bought curry pastes from the Asian supermarkets. This recipe goes for a more Do-It-Yourself approach, also altering the base ingredients to make a more world-fusion recipe. I enjoy making my own homemade sauces and curries and I encourage you to try the same. Anyone can buy prepared sauce and paste in a jar, but when you make an awesome curry from scratch and it works, it’s so satisfying!
If I had to locate the Africa in this African curry, I’d trace it back to Mombasa on the Kenyan coast. I had such an amazing, spicy coconut curry at this simple place in the old Muslim quarter of town. I remember how intrigued I was by the Asian influence and artifacts I saw on that first trip to Africa. I was continually surprised by great Indian food and Thai and other Asian restaurants in Nairobi and other cities in East Africa. Even on the other side of Africa, in Senegal and The Gambia, a good decade later, I also enjoyed excellent Asian, particularly Indian food. Just goes to show, people have been migrating, moving, and mixing world cuisines with amazing results for a long, long time.