Panaeng Curry: Recipe for a mild curry from Central Thailand
Panaeng curry, also also Phanaeng (พะแนง), is a classic dish of Thai cuisine, known for its rich and creamy consistency. This curry, which is popular throughout Thailand, is characterized by the slow and gradual boiling of coconut milk and a special Panaeng curry paste, which makes the curry very creamy.
Basically, it is a cross between red Thai curry and Massaman curry. It is significantly milder than the red one and aromatic and slightly sweet like Massaman curry. Panaeng curry can be prepared with various types of meat such as chicken, beef, or pork, but also as a tofu variant.
The dish is prepared with our fresh Panaeng curry paste, which we make here in Bavaria according to an authentic Thai recipe.
The unmistakable taste of the dish comes from the combination of kaffir lime leaves, mini eggplants, peanuts, and the Panaeng curry paste – just try it.
Ingredients for 2–3 servings of Panaeng Curry
The preparation of Phanaeng is quite simple, although it takes a little longer than other Thai curries. You need at most 40 minutes to prepare a delicious and authentic Thai dish.
Just follow our cooking instructions.
| Beef (chicken, pork, tofu) | 250 g |
| Kaffir lime leaves | 3 - 4 (cut into strips) |
| Red Thai chilies (not spicy) | 1 - 2 (for decoration) |
| Phanaeng curry paste | 2 - 3 teaspoons (feel free to use more) |
| Coconut milk | 400 ml |
| Water | 200 ml |
| Fish sauce | 1 tbsp |
| Coconut sugar | 1 tbsp |
| Mini eggplants (if available) | 100 g |
| Roasted peanuts | 30 g |
Preparation of Panaeng Curry:
1. Cut the meat into fine strips and cook slowly over low heat in a mixture of 200 ml coconut milk and 200 ml water. Cook the meat until it is tender, then remove it from the stove. You can use a small part of the broth later to add more liquid to the curry if needed.
2. Cut the chilies and kaffir lime leaves into fine strips. Both will be needed at the end to decorate the dish. In addition, slightly crush the peanuts in a mortar, or alternatively break them down with a meat hammer.
3. Add 200 ml coconut milk to the wok or pan and let it cook for 4–5 minutes over medium heat while stirring constantly. The milk should slowly become creamy and release the coconut oil. Here is our video on cracking the coconut milk.
4. Now add the curry paste and simmer with the coconut milk for about one minute.
5. Next, season the curry with fish sauce and coconut sugar; alternatively, you can also use brown sugar.
6. Finally, add the previously cooked meat, peanuts, mini eggplants, and 1⁄4 of the kaffir lime leaves to the dish, which is then simmered together over low heat for about 5 minutes.
7. Serve the finished Phanaeng curry on a plate and decorate with the remaining kaffir lime leaves and chili.
Fun Facts about Panaeng Curry
Historical mention: The earliest known mention of Panaeng curry dates back to 1890 and can be found in a Thai cookbook called “Tamra Kap Khao”.
Unique ingredient: Panaeng curry differs from other Thai curries by the addition of peanuts, which give it a nutty flavor and a creamy consistency.
Flavor profile: This curry is known for its balanced salty, sweet, and spicy flavors, which come from ingredients such as kaffir lime leaves, coconut milk, coconut sugar, and mini eggplants.
Origin debate: While some believe that Panaeng curry comes from Penang, Malaysia, others argue that it comes from Central Thailand - it will forever remain a mystery.
Would you like to learn the difference between Panaeng curry and Massaman curry? We explain it to you in this article
Do you like it a little spicier? Then try our recipe for Green Curry!
