But does the curry paste really taste better than the canned stuff — enough to warrant making it from scratch? To answer this question, I decide to make two versions of chicken panang ...

Thai curry is a global favorite, and it’s not hard to see why. Most dishes are creamy, aromatic, spicy, a little sweet, and delicious with plant-based ingredients like tofu and vegetables.

Panang curry paste is made with crushed peanuts ... which you fry in a pan until fragrant and then add chicken stock and stir until you have a soupy consistency. When you're using yellow curry paste, ...

garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chilli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan.

Red curry paste is also the basis for Panang curry, a sweet, intensely spicy coconut curry from Malaysia. Red curry paste can also be mixed with mayonnaise and spread on Thai-inspired chicken ...

When one of your favorite restaurants closes its doors, your only hope to recapture its flavors is to recreate them at home.