The Phanaeng, also spelled phanang, panang and other variants, is a type of thick, spicy, salty, and sweet Thai red curry with red chilies and peanuts.
Like other Thai curries, which are pastes pounded in a mortar with a pestle, the basic ingredients are:
Chili – here red, dried –
Garlic (Thai: กระเทียม – Kratiem)
Shallot (Thai: หัวหอม – Hua Hom)
Galangal Root (Thai: ข่า – Kha)
Toasted Coriander Seeds (Thai: เมล็ดผักชี – Met Phak Chi)
Coriander Root (Thai: รากผักชี – Raak Phak Chi)
Kaffir Lime Peel (Thai: มะกรูด – Makrut)
Lemongrass (Thai: ตะไคร้ – Ta-Khrai)
Shrimp Paste (Thai: กะปิ – Kapi)
The Phanaeng curry paste also contains peanuts and is fried with coconut cream to make the curry creamier in taste.
The aromatic sauce of this dish is dry and particularly concentrated and tasty thanks to the use of coconut cream, unlike most other Thai curries which are more brothy.
Traditional Phanaeng curry is made with thinly sliced beef or pork, but it can also be cooked with other meats, fish, shrimp, etc. and for vegetarians, it can be made with vegetables and/or tofu, as in this case: Phanaeng Tofu.
It is usually consumed with boiled or steamed white rice.
On the blog, you will also find the recipe for Thai green curry:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Thai
- Seasonality: All Seasons
Ingredients
In Thailand, curry paste, of any type, can be bought ready-made in any supermarket and online from us.
- 7 dried red chilies
- 1 tablespoon coriander seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon cumin seeds
- 2 shallots
- 2 stalks lemongrass
- 2 tablespoons galangal (chopped)
- 4 leaves kaffir lime leaves
- 1 teaspoon shrimp paste
- 2 tablespoons roasted salted peanuts
- 4 cloves garlic
- 7 oz slices tofu
- 4 chilies
- 2 tablespoons sugar
- 5 leaves kaffir lime leaves
- 7 oz ml coconut milk
- 2 tablespoons fish sauce (for a vegetarian or vegan version substitute with soy sauce)
- to taste Thai basil
- to taste vegetable oil
Tools
- 1 Mortar and pestle
Steps
Vigorously pound first the peppercorns with the coriander and cumin seeds, add the other ingredients until forming a compact paste.
In a wok, fry some oil, add 2 tablespoons of Phanaeng curry paste, sauté for a few minutes and add the coconut milk.
Cut the tofu and add it to the curry, add 3 chilies, sugar, and fish sauce.
Serve with red chili, Thai basil, and kaffir lime leaves, accompanied by jasmine white rice.
FAQ
Are Red curry and Phanaeng curry the same?
No, although very similar to red curry, phanaeng is less spicy and has the added ingredient of peanuts which gives it a sweeter flavor.
Kaeng Ped, or red curry, is literally ‘spicy soup’
