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With a slightly sweeter flavor than Thai red curry, Thai Fusions' Panang Curry features spicy red chilies, creamy coconut milk and umami-rich shrimp paste for a warming, vibrant sauce that can be used as a one-ingredient base for curries or thinned out with coconut milk or chicken stock. The sauce has an unbelievable aromatic complexity; flavors like ginger, lemon grass, makrut lime and garlic can be identified, but none weighs too heavily or stands out too assertively.
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