What we call Thai curries are called kaeng, just meaning a soupy dish, in Thailand. All Thai curries rely on a paste – homemade, from a market vendor, or purchased in a package – as a starting point. The paste should be fried briefly in oil (preferably coconut oil) to release its fragrances before adding coconut milk or other liquids. Panang curry is mild, but very fragrant and rich, and is most commonly prepared with pork or beef. Traditionally, copious quantities of finely-shredded lime leaves are stirred into and sprinkled atop of it. (Freeze after opening to maintain freshness – product remains workable.)