These curries are the perfect balance of salty, sweet, funky, and creamy, packing wild amounts of well-balanced flavor into ...

Take a scoop of the paste (either store-bought or homemade) plop it into a pan and keep stirring it over the heat so that it doesn't burn. After that, add coconut milk, enough to give the curry an ...

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

Augmented with Panang curry paste, the soup takes on a wonderful depth. Thickened with peanut butter and brightened with a touch of lime, this dish becomes a true bisque with the additions of both ...

Transfer the curry to a serving bowl and place the salmon ... that grow from the main part of ginger. You can make the panang paste in advance and keep it in the fridge for 2–3 days, or freeze ...