Phanaeng curry

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Phanaeng curry
Phanaeng kai.jpg
Chicken phanaeng
Alternative names Panang, Panaeng, Penang
Type Curry
Place of origin Thailand
Main ingredients Dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste, salt, sometimes rice, shallots and peanuts
Cookbook:Phanaeng curry  Phanaeng curry
Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste

Phanaeng curry, panang curry, or penang curry, (Thai: พะแนง, IPA: [pʰā.nɛ̄ːŋ]) is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste and salt, and sometimes also shallots and peanuts.[1] A popular phanaeng curry dish is beef phanaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. The dish typically contains thick coconut milk and has very little other liquids added. For vegetarians and vegans, there are vegetarian/vegan alternatives for shrimp paste called kapi chae in Thai, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of beef. In Thailand, the meal is usually eaten with rice.


See also[edit]

References[edit]