Question: Curry dishes at Caribbean restaurants use what type of ingredients?
About the article "Curry", section "Curry in the West Indies".

Candidate passages:
 in the West Indies.
In the West Indies, curry is a very popular dish.
The Indian indentured servants that were brought over from India by different European powers, brought this dish, as well as their culture, to the West Indies.
In Jamaica and Trinidad, curried goat is prominently featured.
Curry can be found at both inexpensive and upscale Caribbean restaurants, and ingredients can range from chicken or vegetables to shellfish such as shrimp and scallops.
Examples of curries in the West Indies include:
 Jamaica: Especially curried chicken, goat, fish and shrimp.
 Trinidad and Tobago: Most notably curried chicken, duck, goat, beef (eaten by Muslims and Christians) shrimp, and curry aloo, along with various curried wild meats.
 Guyana: Chicken curry, goat curry, duck curry, shrimp curry, beef curry (eaten by Muslims and Christians), aloo curry (potato), fish (different varieties) curry, etc.
In Indonesia curry is called "kari" or "kare".
The most common type of "kari" consumed in Indonesia is "kari ayam" (chicken curry) and "kari kambing" (goat meat curry).
In Aceh and North Sumatra roti cane is often eaten with "kari kambing".
Other dishes such as gulai and opor are dishes based on curry.
They are often highly localised and reflect the meat and vegetables available.
They can therefore employ a variety of meats (chicken, beef, water buffalo and goat as in the flavoursome "gulai kambing"), seafood (prawn, crab, mussel, clam, squid, etc.
), fish (tuna, mackerel, carp, pangasius, catfish), or vegetables (young jackfruit, common beans, cassava leaf) dishes in a spiced sauce.
They use local ingredients such as chili peppers, kaffir lime leaves, lemongrass, galangal, Indonesian bay leaves (salam leaf), candlenuts, turmeric, turmeric leaves, asam gelugur and asam kandis (sour mangosteens similar to tamarind), shrimp paste (terasi), cumin, coriander seed and coconut milk.
In Aceh, curries use "daun salam koja" or "daun kari" ("Murraya koenigii") translated as "curry leaves".
One dish is rendang from West Sumatran cuisine.
Rendang is usually not considered in Indonesia to be curry since it is richer and contains less liquid than is normal for Indonesian curries.
Authentic rendang uses water buffalo slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat.
Opor Ayam is another variation of curry, which tastes very similar to that of gulai.
Opor is usually whitish in colour and uses neither cinnamon or turmeric, while gulai may contain either or both.
Opor is also often part of a family meal around Lebaran, while gulai can be commonly found in Padang restaurants. 
In Thai cuisine, curries are called "kaeng", and usually consist of meat, fish and/or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste.
Additional spices and herbs define the type of curry.
Local ingredients, such as chili peppers, kaffir lime leaves, lemon grass, galangal and, in central and southern Thai cuisine, also coconut milk are used.
Northern and northeastern Thai curries generally do not contain coconut milk.
Due to the use of fresh herbs, spices, and other fresh ingredients, Thai curries tend to be more aromatic than Indian curries.
In the West, some of the Thai curries are described by colour; red curries use red chilies while green curries use green chilies.
Yellow curry - called "Kaeng kari" (by various spellings) in Thai, of which a literal translation could be "curry soup" - is more similar to Indian curries, with the use of turmeric, cumin, and other dried spices.
A few stir-fried Thai dishes also use an Indian style curry powder (Thai: "pong kari").
Thai curries:  Yellow curry  Massaman curry  Green curry  Red curry  Phanaeng curry  Khao soi  Kaeng hangle  Kaeng som  
This dish was introduced to the islands by indentured Indian workers.
At that time, the dish was very similar to the chicken curry dish of India, consisting mostly of sauce with few chicken pieces.
However, poultry in Trinidad and Tobago was so readily available, the dish began consisting of mainly chicken, flavored with curry spices.
As Trinidadians continued to find their own identity in the world, new curry chicken type dishes began forming.
"Curry goat" and "curry duck" have become widely popular.
Curry chicken and its derivatives are also popular in Guyana, Jamaica, Grenada, and other Caribbean territories. 
Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves.
A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.
Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.