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Thai panang curry sauce is slightly sweet, bright and vibrant with lemongrass and lime leaves, and the mildest of all the Thai curries. This is a new, quick take on Thai panang curry. Traditionally, panang curry uses boiled or roasted peanuts with a touch of nutmeg, which is where the mild sweetness emerges. Here, we use cashews for an even milder flavor. Double plus? The cashews help to thicken the sauce, which means we don’t need xanthan gum or any added thickeners. This sauce is a nutty, pungent way to bathe mild proteins and vegetables in full, intense flavors. Make a big batch to have on hand for other meals later in the week.