Panang (Phanaeng) Curry

Panang (Phanaeng) Curry

Is Panang Curry Malaysian or Thai? Panang (also spelled Penang and Phanaeng) curry is a rich Thai curry that gets its name from the island of Penang in Malaysia. Although Penang was never formally a part of Thailand (formerly Siam), it was once part of a Siamese vassal state (a subordinate position within the political hierarchy of the Siamese kingdom)  called Kedah, known as Saiburi at the time. This occurred before the arrival of the British in 1786. Panang Curry is similar to Thai red curry which is richer and creamier and typically uses crushed peanuts as a major part of the dish. It is typically made with chicken, prawns, and beef, and vegetables are not customary. However, these days most versions will have some kind of vegetables added. You can also make the vegetarian version, using vegetables like bell peppers, snap peas, beans, and mushrooms. This version, contains Chicken and Prawns, along with Straw mushrooms, that are often used in Thai dishes.

Scroll down for the Complete Recipe.

Panang (Phanaeng) Curry

You are here: Quick Browse > Rice Dishes > Panang (Phanaeng) Curry

Watch the Video or click to read Complete Recipe – Below. 

How to make Panang (Phanaeng) Curry – Recipe at a glance:

• Make the Panang Red Curry paste, by grinding together fresh ingredients and spices. You can make it spicier or less spicy to taste.
• Prep Chicken, Prawns, and Vegetables.
• Cook the prepared paste in reduced-cooked coconut milk.
• Fry the chicken and or prawns in the paste, briefly.
• Add more coconut milk to desired consistency.
• Add straw mushrooms or other vegetables of choice.
• Add flavoring sauces, spices, and herbs to finish. Garnish with julienned red chillies.

You might also like: Ingredients:

• 2 -3 Tbsp Peanut Oil /Vegetable Oil
• 300-350 gms boneless chicken breast/ thigh, cut into small pieces
• 10-12 fresh prawns, cleaned and deveined
• 1 can Straw Mushrooms
• 2- 2 1/2 cups coconut milk (can be made by mixing Coconut cream with water)
• 1-2 tsp coconut sugar/ light brown sugar
• 2-3 Kaffir Limes, mid-vein removed
• 3/4 tsp salt (to taste)
• 1-2 tsp Thai fish sauce
• 1-2 resh mild Red Chillies seeds removed and julienned (for garnish)
• Optional Juice of half lime (about 1 tsp) and 1/2 tsp white pepper powder

For the Panang Red Curry Paste

• 7 shallots, peeled
• 6 large Garlic cloves, peeled
•  2 Tbsp Galangal, peeled
• 3 long fresh Red Chillies (mild), chopped
• 2 Tbsp Lemongrass (tender stalk portion, cut into rings)
• 1 tsp coriander root ( just the root)
• 2 Tbsp Coriander seeds
• 1/2 tsp Cumin Seeds
• 2 Tbsp roasted peanuts or ground nuts
• 1/2 tsp Thai shrimp paste
• 1-2 tsp dried red chilli paste

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Chicken, Prawns, Mushrooms, Coconut Milk, Coconut Sugar, Fish Sauce, Oil, Spice Paste(Chillies, Shallot Garlic, Galangal, Lemongrass, Kaffir lime leaves, Coriander root, Peanuts, Shrimp Paste, Dried Chilli Paste)

EAT AND TELL!!! Let us know if you tried – Panang (Phanaeng) Curry