|Alternative names||Panang, Panaeng|
|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|
Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับเข้า), published in 1890.
Phanaeng curry paste
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 liquid added.
- Editor. "Story Behind The Dish: Panang Curry". Deliveroo Foodscene. Retrieved 2020-11-14.CS1 maint: extra text: authors list (link)
- Thaifoodmaster - Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry