Phanaeng curry

Phanaeng, also known as Panang, is a rich and flavorful variety of red Thai curry. It is distinctive due to its thick, salty, and sweet profile, with a subtle nuttiness contributed by peanuts. The earliest recorded mention of Phanaeng dates back to 1890 in Mom Somchin Rachanupraphan's book, "Tamra Kap Khao." One of the most popular versions of this curry features pork as the primary protein.

For those adhering to a vegetarian or vegan diet, there are excellent alternatives available. In Thailand, imitation shrimp paste known as kapi chae can be used, while fish sauce can be replaced with vegetable stock or soy sauce. Tofu often serves as a common substitute for meat. Phanaeng curry is typically served with rice, making it a filling and satisfying meal.

The curry paste for Phanaeng is a complex blend of dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root and seeds, cumin seeds, garlic, shallots, shrimp paste, salt, and peanuts. When preparing the dish, you commonly use strips of meat, kaffir lime leaves, coconut milk, Phanaeng curry paste, palm sugar, and fish sauce. The curry is renowned for its thick consistency, which is achieved by using rich coconut milk and minimal additional liquid.