Unlike Indian curries, which rely on dried spices toasted in oil or clarified butter for flavor, curries from Thailand use wet pastes simmered in coconut milk. Panang is an orange-red Thai curry paste. It's milder than most other Thai curries, but its flavors are more similar to Thai red curry paste (which is spicier than the yellow and green varieties).
Nobody will accuse you of eating "rabbit food" when you sit down to one of these bright and hearty vegetarian main-course salads! They burst with fresh and roasted vegetables, as well as hearty grains like bulgur and quinoa, and protein-rich beans and cheese. You'll look forward to eating these green, grain, and pasta salads for lunch or dinner any day of the week.