Phanaeng facts for kids
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Pork phanaeng
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| Alternative names | Panang, panaeng |
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| Type | Curry |
| Place of origin | Thailand |
| Main ingredients | Dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts |
Phanaeng (Thai: พะแนง), also called phanang or panang, is a special kind of Thai curry. It is known for being thick, a little salty, and sweet, with a fresh, zesty taste from makrut lime. This delicious dish comes from Thailand.
One of the first times phanaeng was written about was in a book called Tamra Kap Khao. This book, published in 1890, was written by Mom Somchin Rachanupraphan.
A very popular phanaeng dish is made with pork. In Thailand, people usually eat this tasty curry with rice.
What is Phanaeng Curry?
Phanaeng curry is a type of red curry that stands out because it's thicker than many other Thai curries. It has a rich, creamy texture. The flavors are a mix of salty and sweet, with a unique citrusy kick from makrut lime leaves.
This curry is often made with different kinds of meat, like pork, chicken, or beef. The meat is usually cut into thin strips. It's a comforting and flavorful meal that's loved by many.
Making Phanaeng Curry Paste
The heart of any good curry is its paste. Phanaeng curry paste is made from many different ingredients. These ingredients are ground together to create a flavorful base.
Some of the main ingredients in the paste include:
- Dried chili peppers, which give the curry its red color and a bit of spice.
- Galangal, a root similar to ginger, adds a fresh, peppery taste.
- Lemongrass, which gives a bright, lemony scent.
- Makrut lime zest, from the skin of the makrut lime, for that special zesty flavor.
- Coriander root and coriander seeds, which add an earthy, warm spice.
- Cumin seeds, garlic, and shallots, for a deeper savory taste.
- Shrimp paste, a traditional Thai ingredient that adds a salty, umami flavor.
- Salt and peanuts, which help balance the flavors and add richness.
To make the curry, this paste is cooked with coconut milk. This creates a thick, creamy sauce. Other ingredients like palm sugar and fish sauce are added to get the perfect balance of sweet and salty. Fresh makrut lime leaves are often added at the end for extra aroma. Phanaeng curry usually has a lot of thick coconut milk and not much other liquid, making it very rich.
