Phanaeng curry

Phanaeng curry
Curry
Chicken phanaeng
Alternative name(s):
Penang curry
Place of origin:
Thailand
Main ingredient(s):
Dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste, salt, sometimes rice, shallots and peanuts
Recipes at Wikibooks:
Phanaeng curry
Media at Wikimedia Commons:
Phanaeng curry

Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste

Phanaeng curry, panang curry, or penang curry, (Thai: พะแนง, IPA: [pʰā.nɛ̄ːŋ]) is a type of Thai curry that is generally milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, shrimp paste and salt, and sometimes also shallots and peanuts.^[1] A popular phanaeng curry dish is beef phanaeng, which is a dish based on beef in a curry sauce. The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. The dish typically contains thick coconut milk and has very little other liquids added. For vegetarians, tofu can be used in place of beef. In Thailand, the meal is usually eaten with rice.

Geographic origin

See also

• Thai curry

References