Curry Paste
Mae Anong's foodservice can for the volume station, the 2-lb tub for mid-volume, the 4oz can when a curry runs out at the worst hour of service. Green for gaeng kiew wan, red for the standard panang, massaman for the weekend, prik king and karee on the rotation. A curry paste is bought by the smell when the lid cracks, and the line cook can name the brand on a blind taste before the rice even hits the plate.
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Wholesale curry paste covers how curry paste ships across the Bay Area.