A jar or can of Thai curry paste is a pungent gateway to so many excellent weeknight meals. Mixed with coconut milk and simmered with vegetables, tofu or meat, it's one of those ebullient pantry hacks that breathes extra life into any ingredient it touches.
I tend to have a lot of nuts around the house in December, at the ready for my holiday cookie frenzy, but sometimes I forget how good they can be in savory dishes.
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