Phanaeng curry
Sign in to saveAlso known as phanang curry, panang curry, phanaeng, phanang, panang, Phanaeng
Phanaeng (Thai: พะแนง) also spelled Panang, is a type of Thai curry distinguished by its thick, creamy texture and mildly sweet, aromatic flavor. The dish originated in central Thailand, and is typically prepared with a red curry–based paste cooked in coconut cream until the oils separate, creating a rich sauce that coats the meat. Common proteins include beef, chicken, or pork, complemented by kaffir lime leaves, fish sauce, and palm sugar.
In the Vinony graph
Vinony's link graph records 206 inbound references to Phanaeng curry, and connects out to Cymbopogon, Citrus hystrix and Thai cuisine.
It is catalogued under the topic Thai curries.
Vinony links it to 11 Wikipedia language editions.
Key facts
- Food.caption
- Pork phanaeng
- Food.name
- Phanaeng
- Food.image
- Panang curry (42943883862).jpg
- Food.image_size
- 250px
- Food.alternate_name
- Panang, panaeng
- Food.country
- Thailand
- Food.type
- Curry
- Food.served
- Hot
- Food.main_ingredient
- Dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts
via Wikipedia infobox
Wikidata facts
- Subclass of
- Thai curry
- Country of origin
- Thailand
- Material used
- coconut milk
- Image
- Panang curry (42943883862).jpg
Show 2 more facts
- Commons category
- Phanaeng curry
- native label
- พะแนง
via Wikidata · CC0
~10 min read
Encyclopedic overview
20 sectionsContents
- ''Phanaeng'' curry paste
- History
- Etymology
- Preparation
- Ingredients
- Preparation
- Serving and flavor
- Variations
- Meat-based
- Vegetarian and seafood
- Regional differences
- International adaptations
- Similar dishes
- Massaman curry (Thailand)
- Rendang (Malaysia)
- Gulai (Indonesia)
- Korma (India)
- Ohn no khao swè (Myanmar)
- Nutritional content and health benefits
- References
Phanaeng (Thai: พะแนง) also spelled Panang, is a type of Thai curry distinguished by its thick, creamy texture and mildly sweet, aromatic flavor. The dish originated in central Thailand, and is typically prepared with a red curry–based paste cooked in coconut cream until the oils separate, creating a rich sauce that coats the meat. Common proteins include beef, chicken, or pork, complemented by kaffir lime leaves, fish sauce, and palm sugar.
Modern versions of Phanaeng are known for their subtle nutty undertone, sometimes derived from ground peanuts, although historical recipes—such as those documented by Thai culinary researchers—often omit peanuts and feature a less sweet, more spice-forward profile. Older preparations may also involve techniques like grilling the meat before simmering, reflecting traditional regional cooking practices. Today, Phanaeng remains a popular Thai curry both within Thailand and internationally.
Excerpted from Wikipedia’s “Phanaeng curry” article, available under the CC BY-SA 4.0 licence.