Phanaeng curry

Treść dostępna tylko w języku angielskim

Phanaeng, also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890.

A popular phanaeng curry dish is pork phanaeng. For vegetarians and vegans, there are vegetarian/vegan alternatives made with imitation shrimp paste called kapi chae in Thailand, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.