Phanaeng

 ( Thai Curries ) 

Phanaeng (, ), 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 (ตำรากับข้าว), published in 1890. Thaifoodmaster - Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry

A popular phanaeng curry dish is pork phanaeng. In Thailand, this curry is usually eaten with rice.

The etymology of the word phanaeng is unknown, but it may derive from the Malay language word , meaning "grilled."

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Phanaeng curry paste The curry paste is made with dried , galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and . The dish is usually made with meat cut into thin strips, makrut 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.

Categories: Thai Curries, Food Paste

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