Phanaeng curry
|
Pork 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  Media: Phanaeng curry | |
Phanaeng curry, panang curry, or penang curry, (Thai: พะแนง, rtgs: phanaeng, pronounced [pʰā.nɛ̄ːŋ]) is a type of Thai curry that is generally milder than other Thai curries. The curry paste is made with dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste and salt, and sometimes also shallots and peanuts.[1] 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.
-
Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste
-
Beef phanaeng in Australia
Notes and references
| ||||||||||||||||||||||||||||||||||