page_title: Phanaeng
section_title: Phanaeng curry paste
hierarchical_section_title: Phanaeng / Phanaeng curry paste
caption_attribution_description: English: Curry paste (here Panang) fried with coco cream, to make a Thai curry Norsk bokmål: Karripasta, her Penang type, surret med kokoskrem, som starten på en Thai curry
context_page_description: Phanaeng, also spelled phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890.
  A popular phanaeng curry dish is pork phanaeng. For vegetarians and vegans, there are vegetarian/vegan alternatives made with imitation shrimp paste called kapi chae in Thailand, and the fish sauce can be substituted with a strong vegetable stock or soy sauce. Tofu can be used in place of meat. In Thailand, this curry is usually eaten with rice.
context_section_description: The curry paste is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar and fish sauce. It typically contains thick coconut milk and has very little other liquid added.
caption: Phanaeng curry paste is fried with coconut cream to make the curry more creamy in taste
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