Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV
With a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.
For a panang curry that’s just as rich and flavorful as traditional versions but quicker to make, we used jarred red curry paste, which contains many of the same ingredients that go into panang paste. We doctored the paste with the distinct...