It’s hard to beat the fragrance of freshly pounded lemongrass, galangal, and makrut lime when you’re making curry paste from scratch ...

Ingredients 1 can Panang Curry Paste (4 Oz) 1/2 c Peanut Butter 4 Tbsp Brown Sugar 1 c Peas 1 c Carrots, Sliced 3 sm Basil Leaves 4 Tbsp Fish Sauce 2 Red Bell Peppers, Sliced 1 1/2 lb Chicken ...

Add remaining 3 Tbsp. green curry paste and 1¾ cups water to pot; stir to combine. Bring mixture to a boil, reduce heat, and simmer, stirring constantly, until sauce is very thick and potatoes ...

Because panang curry paste is loaded with umami flavors, it’s great with all sorts of meats and vegetables. An online search turned up recipes with beef, pork, chicken, fish, tofu and more.

Add 2 (heaping) Tbsp. green curry paste and cook, stirring, until fragrant and slightly darkened in color, about 2 minutes. Transfer mixture to a blender; reserve pan.

Dan’s panang-style pumpkin curry 14-ounce can Thai Panang curry paste (available in Asian grocery stores) Vegetable oil for frying 214-ounce cans unsweetened coconut milk, divided ...