.jpg) Porkphanaeng | |
| Alternative names | Panang,panaeng |
|---|---|
| Type | Curry |
| Place of origin | Thailand |
| Serving temperature | Hot |
| Main ingredients | Driedchili peppers,galangal,lemongrass,makrut lime zest,coriander root,coriander seeds,cumin seeds,garlic,shallot,shrimp paste,salt andpeanuts |
Phanaeng (Thai: พะแนง) also spelled Panang, is a type of Thai curry distinguished by its thick, creamy texture and mildly sweet, aromatic flavor. The dish originated incentral Thailand, and is typically prepared with a red curry–based paste cooked incoconut cream until the oils separate, creating a rich sauce that coats the meat.[1] Common proteins includebeef,chicken, orpork, complemented bykaffir lime leaves,fish sauce, andpalm sugar.
Modern versions of Phanaeng are known for their subtle nutty undertone, sometimes derived fromground peanuts, although historical recipes—such as those documented by Thai culinary researchers—often omit peanuts and feature a less sweet, more spice-forward profile.[2] Older preparations may also involve techniques like grilling the meat before simmering, reflecting traditional regional cooking practices. Today, Phanaeng remains a popular Thai curry both within Thailand and internationally.
The curry paste is made with driedchili peppers,galangal,lemongrass,makrut lime zest,coriander root,coriander seeds,cumin seeds,garlic,shallot,shrimp paste,salt andpeanuts.[2] The dish is usually made with meat cut into thin strips,makrut lime leaves,coconut milk,phanaeng curry paste, palm sugar andfish sauce. It typically contains thick coconut milk and has very little other liquid added.
The exact origin ofphanaeng curry is still unknown, although most sources can be traced back to thecentral region of Thailand in the earlyRattanakosin era. Early Thai cookbookTam Raa Kap Khao (ตำรากับข้าว), printed in 1889, already mentionedkai phanaeng (ไก่พะแนง). This dish is said to have originated in that era. This curry is rich in flavor, made withcoconut milk, and has a slightly sweet taste. It was later prepared in thepalace style before becoming a popular dish in restaurants throughout Thailand.[3]
Some food writers believephanaeng is influenced by trade and cultural contact withMalaysia.[4] This is noticeable by the use of roastedpeanuts and the similarity between the name of this dish and the Malaysian island ofPenang. However, other researchers[who?] argue that its main ingredients—coconut milk,fish sauce, andThai curry paste—show a distinctly Thai origin and culinary identity.
In the late twentieth century,phanaeng became widely known outside ofThailand due to the increasing popularity ofThai restaurants abroad.[5]
The wordphanaeng (พะแนง) is believed from the Thai adaptation of theMalay wordpanggang, meaning “grilled.” That suggests this dish has referred isgrilled orroasted meat cooked withcurry paste before evolution to the thickcoconut milk curry known today. In Thai words, “panang” refers to a curry dish characterized by smooth texture and subtle sweetness rather than cooking method. Its linguistic origins still unknown, but cultural organizations such as the Thai Foundation say "phanaeng" has a distinctly Thai identity and flavor.[6]
Phanaeng uses a richcurry paste andcoconut milk as its main ingredients. The curry paste traditionally includes driedred chilies,lemongrass,galangal,garlic,shallots,coriander root, andshrimp paste, all pounded until smooth.[2][6][7] Modern recipes may addkaffir lime peel or ground roastedpeanuts to enhance the nutty flavor and aroma, which may be found in some regions.[7][8]
Coconut milk is essential for cooking and a source of sweetness and fat.Palm sugar gives a mild caramel note that balances the saltiness of fish sauce, while kaffir lime leaves and sliced red chilies give fragrance and color.Phanaeng is thus different from spicier Thai curries likekaeng phet (red curry).[4][6][7]
Meat such asbeef,pork, orchicken is most often used, thoughseafood versions exist.[2][5]
The first step is tostir-fry the curry paste in thick coconut milk until fragrant and the oil separates. This is an important step that intensifies the color and flavor.[7][8] Then add the meat to absorb the spice mixture, followed by the addition of coconut milk to create the base sauce. Then simmer the soup until thick and the meat is tender.[1][6] Finishing touches often include finely shredded kaffir lime leaves and a drizzle of coconut milk for gloss and aroma.[2][8]
Home cooks maintaining balance,the sauce must be thick but smooth, sweet but slightly salty.Phanaeng is milder and richer than red orgreen curry, because it has more coconut milk and a lower ratio of chilies.[4][5] Some recipes use ground peanuts for added texture, a popular method in Western-style Thai restaurants.[7][8]
Phanaeng is often served with steamedjasmine rice, jasmine rice absorbs the thick sauce and balances the dish creamy intensity.[1][8] It is eaten both at home and in restaurants, often appears as a standalone curry or larger Thai meal. The flavor is sweet, nutty, mildly spicy, and aromatic, which makes it one of the most accessible Thai curries worldwide.[5]
In restaurants, chefs may enhance their visual appeal with coconut or thin chili strips, while homemade versions highlight simplicity and comfort.Phanaeng is regarded as an everyday “comfort curry” that shows the harmony of Thai food, including sweet, salty, and rich flavors.[2][4][5]
Phanaeng is most commonly prepared withbeef,pork, orchicken, as these proteins are traditionally associated with the dish throughoutCentral Thailand.[1][6] Beef creates a deeper and richer sauce, pork creates a natural sweetness and tenderness, and chicken creates a lighter and more delicate flavor.[5] Among these, pork phanaeng is often regarded as the classic preparation in the region; it appears in both royal recipes and modern home cooking.[2][3]
Vegetarian adaptations of phanaeng usesoy sauce instead offish sauce and usetofu,mushrooms, and plant-based proteins instead of meat, which makes a milder flavor while preserving the aromatic qualities of thecurry paste.[8] Coastal areas, influenced by localseafood availability, frequently incorporateshrimp,fish, orcrab, which made flavor lighter, brinier versions that contrast with the richer meat-based curries.[9] These variations reflect the flexibility and adaptability of Thai curry culture, which naturally shifts with local ingredients and regional tastes.[4]
InSouthern Thailand, phanaeng is usually spicier and more aromatic, often using stronger curry pastes and higher chili content, reflecting the region’s bolder culinary traditions.[5] By contrast,Northern Thailand versions are typically milder and sweeter, aligning with local preferences for less chili heat and a more subtle coconut-based flavor.[6]
Outside Thailand, phanaeng is frequently adapted for convenience, with many home cooks and restaurants using canned or ready-made curry paste and reducing chili levels to accommodate local tastes.[7] Western restaurants may also add more vegetables.[9]
Phanaeng has many similarities with other coconut-based or mildly spiced curries across Asia. Even though comes from its own cultural background, they share cooking methods, ingredients, flavor profile, making them useful comparison points when studying Thai curry traditions.
Massaman curry is one of the closest dish to Phanaeng, because both menus have a strong, slightly spicy flavor and containcoconut milk. Massaman usespeanuts orcashews, giving a rich, nutty flavor, similar to the sweetness that the signature of phanaeng. The main difference lies in the flavor of the spices. Massaman curry uses spices fromPersia andIndia, such ascardamom,cinnamon, andcloves, which give a warmer and more aromatic flavor.[10]
Malaysian beefrendang is similar to Phanaeng in its use of slow-cookedbeef, coconut-rich base, and aromatic herbs such asgalangal,lemongrass, andkaffir lime leaves. Unlike Phanaeng, rendang is cooked until it is almost dry, leaving a caramelized layer of spices instead of a creamy sauce, and the flavor is also more savory and less sweet.[11]
Indonesiangulai is acoconut-milk-based curry that often usesbeef orchicken, which makes it somewhat similar to Phanaeng. Both dishes usegalangal,lemongrass, and otherSoutheast Asian aromatics, but gulai usually has more turmeric and a wider mix of spices. This gives it a stronger, more intensely spiced flavor and makes it less sweet than Phanaeng.[12]
Indiankorma is a mild, creamy curry that is often compared to phanaeng because both they use nuts or dairy, such asalmonds,cashews, or cream, to create a rich texture. However, korma does not usually include Southeast Asian herbs likelemongrass orkaffir lime leaf, even though its sweetness and gentle spice level are quite similar to phanaeng’s flavor profile.[13]
Ohn no khao swè is a Burmese noodle dish made with a mild, creamycoconut broth that can be compared to phanaeng curry, since both usecoconut milk and light spices instead of strong chili heat[14]
Phanaeng curry is a calorie-dense dish that provides protein from the meat and a large amount of energy from the coconut-milk base. Nutritional studies show that it is high in total fat and saturated fat, which is expected given its rich and creamy texture.[15]Coconut milk, an essential ingredient, containslauric acid andmedium-chain triglycerides, that may support certain metabolic functions, but it also raises overall fat intake, so eating it in moderation is recommended.[16] Theherbs andspices used in the curry paste—such aslemongrass,galangal,kaffir lime leaf,garlic, and chilies—provide antioxidants and bioactive compounds that support digestion and help reduce inflammation, adding extra nutritional value to the dish beyond its basic macronutrients.[17]
"When you travel in Thailand you may see it on menus with chicken, pork or beef. In coastal locations, fish, shrimps or crab may be used. Vegetarian versions are another tasty alternative."
