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Need advice re: Panang Curry, please

nomadchowwoman | Sep 22, 201103:30 PM

I'm making a panang curry paste. Alll the recipes I've consulted call for dried red chilies, usually "big" or "long" ones, but I've not found anything more specific than that. Any ideas?

Also, I'm wondering, why not use fresh Thai chilies? And if you would substitute fresh for dried, how would you adjust the proportions?

Thanks in advance for any advice you can send my

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