To answer this question, I decide to make two versions of chicken panang, one using a canned curry paste and the other the red curry paste I prepared, to see which was better and if it’s ...
chopped One tbsp Thai red curry paste 400ml can reduced fat coconut milk One tsp Thai fish sauce 100g frozen peas 235g pak choi, thickly sliced Juice one lime ¼ tsp LoSalt Two tbsp roughly ...