drfugawe <completelylost@wherdafugawe> wrote:
> []Last night I made up a dish of shrimp and squid with coconut milk using
> the yellow paste . . . . That has me wondering if it is generally used
> differently than the other Thai curry pastes - ? []Does this stuff need
> to be refrigerated after opening?

I think the Thai name is Gaeng Leuang. It's good with shrimp, squid,
chicken or noodles. I don't know how it would stand up to stronger meats
like lamb, pork or beef. Maybe with veal.

We refrigerate Thai curries. They'll last a while, but after a couple of
weeks start to lose some of their flavor. If you've got a lot (2 lbs is a
lot), you might want to freeze some in recipe size pieces, then vac seal or
freezer baggie.

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