The Regional Curry Tasting pairs a mild Thai green curry with eggplant and squash and a spicier Indian red curry with carrots, peas and chickpeas, served with jasmine rice. The hosts liked the well-cooked vegetables and the rich, slow-burn red curry, but found the green curry heavy on coconut, and scored the curries between 2.75 and 3.75 out of 5. Both missed the old three-curry trio and called this a good entry-level curry that feels basic for regular curry eaters.
