Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

About Philippine Curry

Chopstick Cinema

This Week’s Film: Feng Shui (Redux) Cuisine: Filipino

Although Philippine curry fits within the general concept, the interpretation differs somewhat from those of the Asian continent and sub-continent. The Philippine curry recipes I’ve discovered in my research call for curry powder rather than the custom-blended spice palettes I’ve been using in recent months.

As would be expected in this tropical climate, the curry sauces call for coconut milk as the liquid ingredient, with patis (Asian fish sauce) as the main flavoring agent. Seafood and chicken are the most popular main ingredients.

Ginger, garlic, and onions are also essential components, however, the fiery chili peppers common to other types of curry are conspicuously absent from Philippine curry recipes. One other notable difference is the addition of garden vegetables such as eggplant, squash, green beans, bell peppers, and potatoes to the stew.

My film review will be posted at the end of the week, along with my curry recipe.