This Easy Dish Takes a Can of Curry Paste and Runs With It
A jar or can of Thai curry paste is a pungent gateway to so many excellent weeknight meals. Mixed with coconut milk and simmered with vegetables, tofu or meat, it’s one of those ebullient pantry hacks that breathes extra life into any ingredient it touches. Naz Deravian’s new recipe for panang curry (above) starts with…