re: Thai curry....

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I often mix a little red with mostly yellow. The brand I buy, Mae Ploy (?), the red is just way too hot on its own. I throw that in with a little oil in my wok then throw in veggies and cook for a bit before adding in coconut milk. Add in shrimp at the end and some chopped green beans. To me it is very comparable to Rama’s panang which I loved. I also love to have Thai basil on hand but that depends if I can get to the Asian market or if I’m currently growing some myself.

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