What Is Thai Panang?
An authentic Thai Panang curry is fried in thick coconut cream as opposed to boiling, providing a thick, creamy, soup-like gravy.
It is a type of red Thai curry that is salty and sweet, with a nutty peanut flavor.
The name of the curry – Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia.
And in most Thai restaurants, beef is the most famous choice, best suited for a Panang curry.
Main Ingredients for Panang Curry
- Kaffir Lime Leaves
- Coconut Cream
- Palm Sugar
- Fish Sauce
- Coriander Powder
- Cumin Powder
- Shrimp Paste
Frequently Asked Questions
What Is the Difference between Red, Green, and Panang Curry?
Panang curry has ground peanuts, which isn’t used in red or green curries. Panang is also less spicy but sweeter than the red curry. As for green curry, it is sweet but not as sweet as the Panang. It’s spicier than Panang but not as spicy as the red curry. Furthermore, panang curry has the thickness that you won’t find in the other curries due to the coconut cream.
What Is Panang Curry Paste Made Of?
Thai Panang curry has a lot of delicious spices and herbs, adding to its delicious flavor. Read below to find the recipe.
How Many Calories?
This recipe has 611 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served with white rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
Beef Panang Curry
Thai Panang Curry with Beef - an authentic Panang curry fried in thick coconut cream, providing a thick, creamy, soup-like gravy.
Panang Curry Spice Paste:
- 1 tablespoon oil
- 1 tablespoon water
- 2 1/2 tablespoons chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2- inch galangal, chopped
- 1 lemongrass use white part only, cut into 2-inch length
- 1 tablespoon cilantro stems or roots
- 2 shallots
- 2 clove garlic
- 1 1/2 tablespoons red-skin roasted peanuts
- 1 teaspoon shrimp paste/ Belacan
1Blend all the Spice ingredients into a smooth paste.
Heat up oil in a wok, stir-fry kaffir lime leaves for 30 seconds. Mix in the Spice paste and continue to stir-fry for 1-2 minutes, or until fragrant. Turn the heat to medium and continue stir-frying until the oil slightly separates.
3Add the beef in and cook for 2 minutes.
Mix in the coconut cream and give it a quick fry for 1-2 minutes. Add in the palm sugar, fish sauce, stir well and cover the wok.
Turn the heat down to medium-low and simmer for 45 minutes to 1 hour, or until the meat is thoroughly cooked, tender enough to your liking. Salt or fish sauce, and sugar to taste.
Add some water if you prefer it saucier than a gravy-soup-like texture, or when it appears a bit dry. Dish up and serve with hot steamed Jasmine rice.