Thai Phanaeng Curry พะแนง
Phanaeng curry (พะแนง) is a Thai curry that is quite easy to make because you only need few ingredients. What is more, the curry paste (Khrueang Kaeng) consists of dried chilli peppers, lemongrass, galangal, coriander roots and seeds, garlic, cumin seeds, shrimp paste and salt. Sometimes this curry paste also includes peanuts and shallots.
If you live in a Western country, you may buy the curry paste at your local Asian supermarket.
You can prepare this dish with any kind of meat that you prefer (e.g. beef, pork, chicken, shrimp) or if you are a vegetarian or vegan you can take tofu instead. You will further need coconut milk, kaffir lime leaves, palm sugar (or regular brown or white sugar), fish and oyster sauce and your respective curry paste.
Vegetarians and vegans may also want to replace the shrimp paste for Kapi Chae and the fish sauce may be substituted by soy sauce.
Thai Phanaeng curry contains thick, creamy coconut milk and is usually eaten with rice in Thailand.
Here is a list of ingredients that you will need for this dish:
- 2TSP (Palm) Sugar
- 1TSP Fish sauce
- 1TSP Oyster Sauce
- 2TSP red curry paste
- 2TSP Vegetable oil
- 8TSP Coconut milk
- 500g Meat (eg. chicken, pork, beef, shrimp) or tofu
- 10Leaves Thai basil
- 6Leaves kaffir lime
The following video is very comprehensive and easy to follow. Thus, it will show you how to make this curry easily.
Recently, my father prepared this red curry with chicken for me. This is how it looked like:
In fact, there is very much pepper on top of my curry but this is only for me because I prefer to have some vegetables in my dish 😉 Usually, you only take few pepper to decorate your curry as shown in the photos above.
Hence, have fun trying Thai Phanaeng curry and check out my Thai Food Dictionary for more general information!