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I love Thai (oh how I miss Thai Bistro in Mill Creek, Washington!) so I thought maybe some red curry paste would go well. Then I thought, since I was following a Thai theme, why not do something along the lines of my favorite panaeng curry sauce? This version doesn’t use as much coconut milk and, after cooking, is much thicker than my curry sauces usually are.
It came out pretty damn good, if I say so myself. We poured it over heaps of sauteed fresh veggies, a bit of chicken and a whole lot of rice. Delish.
