|Alternative names||Panang, Panaeng, Penang|
|Place of origin||Thailand|
|Main ingredients||Dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts|
|Cookbook: Phanaeng curry Media: Phanaeng curry|
Phanaeng curry, panang curry, or penang curry (Thai: พะแนง, rtgs: phanaeng, pronounced [pʰā.nɛ̄ːŋ]), 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 (ตำรากับเข้า), published in 1890 AD (2441 BE, 109 RE)
The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquids added. A popular phanaeng curry dish is beef phanaeng. 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, this curry is usually eaten with rice.
Notes and references
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