Kate wrote:

> 2 lg. onions, finely chopped
> 3 T. curry powder
> 1 fresh hot red pepper, chopped
> bay leaf
> 1/2 t. allspice
> 1 c. coconut milk
> beef or chicken stock
> salt
> pepper
> juice 1/2 lime

Given the allspice, I wonder if this is close enough to jerk seasoning for a
habanero or red savina chile to work as the "hot red pepper."

Bob