One day this fall, as I attempted to make sense of my messy pantry, I saw a can of pumpkin puree next to a can of coconut milk next to a can of Maesri panang curry paste. That’s the night this ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday.

Make this velvety Thai panang curry from scratch with a homemade paste. Finished with fried salmon fillets, zingy lime and fresh coriander. In a food processor or using a hand-held stick blender ...

It’s also reason enough to invite friends and family over for a feast. Store-bought Thai panang curry paste — or red curry paste, in a pinch — helps get this soup on the table in 30 minutes.